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Autumn Wraps with Roasted Pumpkin, Honey Mustard Chicken, and Yogurt Tahini Sauce - photo 1
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Autumn Wraps with Roasted Pumpkin, Honey Mustard Chicken, and Yogurt Tahini Sauce

Pikantne Takeaway Dishes Lunches Main dishes 60 min Easy 4 wyświetleń ~36.31 PLN - (0)
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Description

Here is a recipe for a dish that is the essence of autumn, wrapped up in a convenient form perfect for takeout. Juicy pieces of chicken, marinated in a sweet and spicy glaze of honey and Dijon mustard, pair perfectly with the velvety, slightly sweet roasted Hokkaido pumpkin. The whole dish is enveloped in a creamy sauce made from Greek yogurt and tahini paste, which adds nutty depth and freshness. Fresh spinach and slices of red onion provide a crunchy texture. This wrap is not just a meal, but a true feast for the senses – full of colors, textures, and flavors. It is hearty, balanced, and incredibly easy to pack, making it ideal as a work lunch, a nutritious snack at school, or a meal for a picnic on a cooler day. This is a modern and healthy take on seasonal cooking that is sure to delight everyone.

Składniki (17)

Servings:
4
  • Filet z piersi kurczaka 400 g
  • Hokkaido pumpkin 600 g
  • Large wheat tortillas 4 szt.
  • Fresh spinach 80 g
  • Red onion 0.7 szt.
  • Extra virgin olive oil 0.2 łyżek
  • wildflower honey 40 g
  • Dijon mustard 30 g
  • Greek yogurt 180 g
  • Pasta tahini 30 g
  • Lemon juice 30 ml
  • Garlic 3 ząbki
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • Papryka wędzona słodka 0.4 łyżeczek
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
💰 Szacowany koszt dania: ~36.31 PLN (9.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking Pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the Hokkaido pumpkin thoroughly under running water. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half, and then use a spoon to remove the seed cavity along with the fibrous flesh. Cut the pumpkin into cubes with a side of about 1.5-2 cm.

Ingredients: Hokkaido pumpkin
Use a large, sharp knife to cut the pumpkin, as it is quite hard. Steadily rest it on the cutting board. Even pieces will ensure even baking.
2

Transfer the chopped pumpkin to a large bowl. Add one tablespoon of olive oil (15g), one teaspoon of dried thyme, and two pinches each of salt and pepper. Mix thoroughly by hand, ensuring each piece of pumpkin is evenly coated with oil and spices. Spread the pumpkin in a single layer on a large baking sheet lined with parchment paper. Bake for 20-25 minutes, until the pumpkin is tender and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Dried thyme, Salt, Pieprz czarny świeżo mielony
Do not place the pieces of pumpkin too tightly on the baking sheet, as they will steam instead of roasting. If you have a smaller baking sheet, it's better to roast the pumpkin in two batches. Halfway through roasting, you can stir the pumpkin on the sheet to ensure it browns evenly.

Marinade and Chicken

3

While the pumpkin is baking, prepare the chicken. Wash the chicken fillets and dry them thoroughly with a paper towel. Remove any membranes and bones. Cut the meat into cubes about 2-3 cm on each side. In a medium-sized bowl, prepare the marinade: combine two tablespoons of honey, two tablespoons of Dijon mustard, one tablespoon of olive oil (15g), smoked sweet paprika, two pinches of salt, and one pinch of pepper. Peel two cloves of garlic and crush them or chop them very finely, then add to the marinade. Mix well.

Ingredients: Filet z piersi kurczaka, wildflower honey, Dijon mustard, Extra virgin olive oil, Papryka wędzona słodka, Garlic, Salt, Pieprz czarny świeżo mielony
Thoroughly drying the chicken is key for the marinade to adhere well. Use a small whisk or fork to mix the marinade to achieve a smooth emulsion.
4

Add the chopped chicken to the bowl with the marinade. Using a spoon or your hands, mix thoroughly so that each piece of meat is coated with the marinade. Set aside for at least 15 minutes at room temperature to allow the flavors to meld. In the meantime, you can prepare the sauce.

Ingredients: Filet z piersi kurczaka
If you have more time, you can marinate the chicken and place it in the fridge for a few hours or even overnight. The meat will be even more tender and flavorful.
6

In a large skillet, heat the remaining tablespoon of olive oil (15g) over medium heat. When the oil is hot (starts to shimmer gently), add the marinated chicken to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden and fully cooked. The honey in the marinade may cause it to burn faster, so keep an eye on the temperature.

Ingredients: Filet z piersi kurczaka, Extra virgin olive oil
It's best to use a non-stick frying pan. Don't put too much chicken in the pan at once – if there's too much, it will steam instead of fry. It's better to fry in two batches. To check if the chicken is done, cut one of the larger pieces – it should be white and juicy inside, with no pink traces.

Yogurt-Tahini Sauce

5

In a small bowl, combine Greek yogurt, tahini paste, and freshly squeezed lemon juice. Peel the last clove of garlic, press it through a garlic press, and add it to the bowl. Season with a pinch of salt. Mix everything vigorously with a small whisk or fork until you achieve a smooth, uniform sauce. If the sauce is too thick, you can add 1-2 tablespoons of cold water and mix again. Taste and adjust seasoning if necessary.

Ingredients: Greek yogurt, Pasta tahini, Lemon juice, Garlic, Salt
Tahini pasta can be bitter, so it's important to balance its flavor with lemon juice and salt. Always stir the tahini in the jar before use, as the oil naturally separates from the solids.

Wrap Composition

7

Prepare the remaining ingredients. Peel the red onion and slice it into very thin wedges. Wash the spinach leaves and dry them thoroughly. If you want to use optional pumpkin seeds, toast them in a dry, heated pan for 2-3 minutes until they start to 'pop' and lightly brown. Remove from the pan and set aside.

Ingredients: Red onion, Fresh spinach, Pumpkin seeds
Drying the spinach is very important to prevent the wrap from becoming soggy. You can use a salad spinner or dry the leaves on a paper towel.
8

It's time to assemble the wraps. Briefly heat the tortillas in a dry skillet (for 15-20 seconds on each side) to make them more flexible. Place the tortilla on a clean surface. In the center, leaving about a 5 cm margin from the bottom edge, spread a generous portion (about 2 tablespoons) of yogurt sauce. On top of the sauce, place a handful of spinach, followed by a portion of roasted pumpkin, sautéed chicken, and a few slivers of red onion. Optionally, sprinkle with toasted pumpkin seeds.

Ingredients: Large wheat tortillas, Fresh spinach, Hokkaido pumpkin, Filet z piersi kurczaka, Red onion, Pumpkin seeds
Do not add too much filling, as it will make it difficult to roll the wrap. Arrange the ingredients more in a rectangular shape in the center rather than a circle, which will make rolling easier.
9

Now the most important moment – rolling. Fold the bottom edge of the tortilla up, covering part of the filling. Then, holding the bottom part, fold the left and right sides of the tortilla inward. Finally, tightly roll the wrap from the bottom up, creating a neat, closed package. Do the same with the remaining tortillas.

Ingredients: Large wheat tortillas
The key is to roll tightly. After the first fold of the bottom edge, use your fingers to gently press and shape the filling into a compact roll, which will prevent the wrap from falling apart while eating.

Fun Fact

💡

Hokkaido pumpkin, unlike many other varieties, made its way to Europe and America from Japan, not the other way around. It was cultivated on the Japanese island of Hokkaido in the late 19th century and quickly gained popularity worldwide due to its nutty flavor and edible skin.

Best for

Lunch do pracy Piknik Szybki obiad Posiłek w podróży

Tips

🍽️ Serving

Ready wraps can be cut in half at an angle to beautifully showcase the colorful filling. To pack them perfectly for takeout, wrap each wrap tightly in parchment paper or beeswax wrap, and then secure it with aluminum foil. This packing method will prevent sogginess and maintain their shape.

🥡 Storage

Wraps taste best fresh after preparation. If you want to prepare them in advance, store all the ingredients (chicken, pumpkin, sauce, vegetables) separately in airtight containers in the fridge for up to 2 days. Assemble the wrap just before leaving the house to keep the tortilla dry and crispy. A finished wrap can be stored in the fridge for up to 24 hours.

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