This autumn wrap is the perfect takeout dish, combining the richness of seasonal flavors and colors. It is a wholesome, filling meal that you can easily pack for work, school, or a picnic. The heart of the wrap is the velvety, sweet roasted hokkaido pumpkin, seasoned with spicy notes of cinnamon and nutmeg. Its sweetness pairs perfectly with juicy pieces of golden-fried chicken breast. The dish is complemented by a bold, homemade cranberry sauce with a hint of orange, adding a refreshing acidity. Crunchy toasted walnuts provide texture, while salty feta cheese balances the flavors. All these ingredients are wrapped in fresh spinach leaves and rolled in a soft tortilla. The dish is not only delicious but also visually appealing – the sliced wrap reveals beautiful, contrasting colors of orange pumpkin, green spinach, and red sauce. It can be enjoyed warm or cold, making it exceptionally versatile.
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Preheat the oven to 200°C (fan) or 220°C (top-bottom). Prepare a large baking tray by lining it with parchment paper. This will prevent the pumpkin from sticking and make cleanup easier.
Thoroughly wash the hokkaido pumpkin under running water. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half using a large, sharp knife. Then, using a spoon, remove the seeds and fibrous flesh from the inside. Cut the pumpkin halves into thin strips or cubes about 1.5-2 cm on each side.
Transfer the chopped pumpkin to a large bowl. Add about 2 tablespoons of olive oil (30 ml), cinnamon, nutmeg, and a pinch of salt and pepper each. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and spices.
Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when a fork easily pierces the flesh, and the edges of the pieces are slightly browned and caramelized. After baking, remove the baking sheet from the oven and set aside to cool slightly.
While the pumpkin is baking, prepare the sauce. In a small saucepan, add the cranberries (fresh or frozen), pour in the orange juice, and add the honey. Heat over medium heat, stirring occasionally, until it comes to a boil.
When the mixture comes to a boil, reduce the heat to the minimum. Cook for about 10-15 minutes, stirring occasionally. The cranberries will start to burst and the sauce will begin to thicken. The finished sauce should have the consistency of a thin jam. Remove from heat and set aside to cool completely. The sauce will thicken even more as it cools.
Wash the chicken breasts and pat them dry with paper towels. Remove any membranes and excess fat. Season the meat on both sides with salt and freshly ground pepper.
In a large skillet, heat the remaining tablespoon of olive oil (15 ml) over medium heat. When the oil is hot, add the chicken breasts. Cook for about 6-8 minutes on each side, until the meat is golden and fully cooked through. To check if it's done, cut into the thickest part – the juices should run clear and the meat should be white.
Remove the fried chicken breasts from the pan and transfer them to a cutting board. Let them rest for 5 minutes so the meat can 'rest'. This allows the juices to distribute evenly, making the chicken juicier. After this time, slice it into strips about 1 cm thick.
Wash the spinach thoroughly and dry it. Crumble the feta cheese into smaller pieces with your fingers. If you are using walnuts, toast them for 2-3 minutes in a dry, heated pan until they start to smell, then chop them coarsely.
Briefly heat the tortillas in a dry skillet (about 30 seconds on each side) or in the microwave (15-20 seconds). This will make them more flexible and prevent them from cracking while rolling.
On a warm tortilla, spread 1-2 tablespoons of cranberry sauce, leaving about a 2-3 cm margin around the edges. Place a handful of spinach on the sauce. Then, in the center, line up a portion of roasted pumpkin and strips of chicken. Sprinkle everything with crumbled feta and optionally with toasted nuts.
Start rolling the wrap. First, fold the bottom edge of the tortilla (about 1/4 of the height) inward, covering part of the filling. Next, fold in the left and right sides. Finally, holding the sides, roll the wrap tightly from the bottom to the top. Repeat with the remaining tortillas and ingredients.
The combination of cranberry, pumpkin, and poultry is the essence of American cuisine, inseparably linked to Thanksgiving. The wrap is a modern way to serve these classic flavors, originating from Tex-Mex cuisine, where the traditional burrito has inspired the creation of lighter, portable meals.
To perfectly pack a wrap for takeout, wrap it tightly in parchment paper or aluminum foil. The paper will also absorb any moisture. Cutting it in half will make it easier to eat. The wrap tastes delicious both warm, right after preparation, and cold after a few hours in the fridge.
It is best to store individual ingredients (pumpkin, chicken, sauce) separately in airtight containers in the refrigerator for up to 3 days. The assembled wrap tastes best on the day it is made, but it can be stored in the refrigerator for up to 24 hours. Keep in mind that the tortilla may soften slightly over time from the sauce and moisture from the ingredients.
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