Butternut and cardamom wraps with roast chicken, butternut and tahini yoghurt filling – Food & Home

Ingredients

• 2 large butternuts, peeled
• and seeded
• 10ml (2 tsp) ground cardamom
• salt and freshly ground black pepper, to taste
• 125ml (½ cup) olive or avocado oil
• <h3>Butternut and cardamom wraps</h3>
• 30ml (2 tbsp) roasted butternut purée
• 2,5ml (½ tsp) ground turmeric
• 15ml (1 tbsp) flour
• 1 x basic wrap recipe
• <h3>Filling</h3>
• 30ml (2 tbsp) tahini paste
• 250g (1 cup) plain yoghurt
• 400g roast chicken, stripped from the bone
• handful fresh coriander
• roasted butternut batons
• 40ml sesame seeds
• 70g (½ cup) pomegranate rubies + extra, to serve
• fresh lime cheeks, to serve