Crunchy Veggie Wraps With Kabocha Squash

Preparation

1. Step 1

   Heat the oven to 400 degrees. Combine the coriander, cumin, paprika, 1½ teaspoons salt, ½ teaspoon pepper, and the olive oil in a small bowl. On a baking sheet, toss the squash pieces with the spice mixture using your hands. Arrange the squash in a single layer and roast until tender and lightly golden on the edges, 20 to 22 minutes, tossing halfway through. Remove from the oven and let cool.

2. Step 2

   While the squash roasts, whisk together the mayonnaise, garlic and lemon juice in a large bowl; season with salt. Set the dressing aside until ready to assemble the wraps.

3. Step 3

   Soak the sliced red onion in cold water for about 5 minutes; drain and set aside.

4. Step 4

   To assemble the wraps, toss the cucumber slices, cilantro, mint, lettuce and red onion with the dressing. Divide the dressed greens among the tortillas, top with slices of the roasted squash and then alfalfa sprouts.

5. Step 5

   Roll the wraps: Lift up bottom side of the tortilla and fold it over the filling. Fold in the sides, then roll up the wrap tightly to contain the filling.

6. Step 6

   Serve right away, cutting the wraps in half crosswise, if desired. (If you are making the wraps in advance, store the undressed greens, dressing and roasted squash separately until ready to assemble.)