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Ingredients (4 servings)
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740 g Tortilla Wraps
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600 g Hokkaidokürbis
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200 g Esskastanien
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125 g Babyspinat
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1 Packung Salatherzen
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40 ml Olivenöl
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Paprikapulver, Kreuzkümmel, Salz und Pfeffer
Preparation
- Preheat the oven to 200 degrees Celsius. Score the chestnuts with a cross. Wash the Hokkaido pumpkin, remove the seeds, and cut into small wedges with the skin on.
- Mix the pumpkin wedges with 20 ml olive oil, paprika powder, cumin, salt, and pepper. Place on a baking sheet together with the chestnuts and roast in the oven for about 20 to 25 minutes.
- Let the roasted chestnuts cool briefly, peel, and chop coarsely. Wash the baby spinach and romaine lettuce hearts, spin dry, and cut the lettuce into strips.
- Warm the tortilla wraps briefly in the still-warm oven or in a dry pan.
- Top the wraps with lettuce, baby spinach, the warm pumpkin wedges, and the chopped chestnuts, drizzle with the remaining olive oil, roll up tightly, and serve.
