6 gluten free tortillas
2–3 tablespoons olive oil
1 red onion, peeled and finely chopped
1 butternut squash peeled and cut into small thumbnail-sized pieces
110g (11⁄2 cups) sliced white mushrooms
1 teaspoon deseeded and finely chopped red chilli (or to taste)
120ml (1⁄2 cup) passata
2 tablespoons coconut cream
Preheat the oven to 180°C/160°C fan/ gas 4.
Start by preparing the squash, placing on a roasting tray, drizzling with olive oil and cooking for around 35 minutes.
Meanwhile, heat the olive oil in a pan and add the onion, mushrooms and chilli, then sauté over a medium heat for 10–15 minutes, stirring regularly, until every thing is well cooked. Add the passata and coconut milk, and stir until bubbling. When the squash is done, stir in too.
Spread your tortilla wraps out and place 3 generous spoonfuls of the mixture along the middle of each tortilla, then roll each one up and place in a baking dish. Put in the oven and bake for 20–25 minutes until golden brown and piping hot.
Serve with the avocado cream recipe on my website!