Ingredients:

• 1 packet (500g) cubed pumpkin
• 1 tsp (5ml) each ground cumin, coriander, paprika and oregano
• ½ tsp (3ml) ground cinnamon
• Salt and milled pepper
• Glug olive oil + extra for brushing
• 1 tub (200g) ricotta cheese
• 1 jalapeño, chopped
• Small handful fresh coriander, chopped + extra for serving
• 1 clove garlic, crushed 
• 8-12 tortilla wraps
• 1 red onion, sliced 
• 1 tub (200g) PnP guacamole, for serving
• Lime wedges, for serving

Method:

1. Preheat oven to 200°C.
2. Toss pumpkin with spices, seasoning and oil and place on a roasting tray. 
3. Roast for 30 minutes or until cooked through. 
4. Mash roughly.
5. Combine ricotta, chilli, coriander and garlic. 
6. Spread cheese on one half of each wrap.
7. Top with pumpkin and onion and fold to enclose.
8. Brush wraps with oil and chargrill until crisp.
9. Serve with guacamole and lime wedges on the side.