Squash & ricotta wraps with coriander salsa

Ingredients

• ½ squash, peeled and cut into thin slices
• 1 tsp cumin
• 3 tbsp vegetable oil
• 1 green chilli, deseeded, finely chopped
• handful coriander leaves, chopped
• zest and juice 1 lime
• 4 soft wheat tortillas
• 100g ricotta

Directions

1. Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
2. Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.