Here is another entry for the Skinny Mama Mustard contest.
I enjoy a quick lunch and I am finding that I have to have foods prepared so I can grab and eat while I work and take care of our little girl.
I created this recipe based on this fact. Roasted butternut squash is one of my favorite eats so I combined that with apples and roasted it with a bit of olive oil and Saucy Mama’s Champagne Honey Mustard.
Yes….it was good!
I used La Tortilla Factory Wraps that are low-cal and low-carb. It was my first time using this wrap and even though they were not my favorite I knew I could get used to the flavor. I mean a girl has got to have some wraps in this world!
After I roasted the squash and apples I added them to one tortilla and topped it with blue cheese crumbles or feta cheese crumbles and then add shredded lettuce. I wrapped them up and devoured it. It was very enjoyable and I cannot wait to make this again.
After I roasted the squash and apples I added them to one tortilla and topped it with blue cheese crumbles or feta cheese crumbles and then add shredded lettuce. I wrapped them up and devoured it. It was very enjoyable and I cannot wait to make this again.
You should give this a try. It is super savory and meatless which is even better! To make vegan used fermented tofu crumbles if wanted.
Each wrap is only 170 calories!
Each wrap is only 170 calories!
Make sure to enter my giveaway on THIS POST to have a chance to win THREE bottles of gourmet mustard.
Champagne Honey Roasted Apples and Squash Wraps
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: roast lunch vegetarian low-carb mustard apples butternut squash
Ingredients (8 wraps)
- 1 medium butternut squash (about 4 cups)
- 4 apples, peeled and cored (about 2 cups)
- 1/2 cup Saucy Mama’s Champagne Honey Mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground teaspoon black pepper
- 8 La Tortilla High Fiber, Low Carb Tortillas
- 3/4 cup crumbled blue cheese
- 1-2 cups shredded lettuce
Instructions
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, add the cubed butternut squash and apples along with the mustard, spices, and olive oil.
Spread the mixture evenly on a parchment-lined cookie sheet and cook for 40 minutes.
Five minutes before the roasted veggies are finished, warm the tortillas and chop some lettuce.
Assembly
Take one wrap and add 3-4 Tablespoons of the roasted mixture. Add 2 Tablespoons of blue cheese and lots of shredded lettuce and wrap tightly and eat.
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