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Pumpkin Chicken Wrap Recipe
Ash Tyrrell

Pumpkin Chicken Wrap Recipe

I started making this pumpkin chicken wrap on weeks when my fridge was full of roast leftovers and I needed lunch sorted in under fifteen minutes. It's become one of those meals I make without even thinking, tossing roasted pumpkin, warm shredded chicken, and a handful of greens into a soft tortilla.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups pumpkin peeled and cubed — go for butternut or kent pumpkin, they roast up sweeter than other varieties
  • 2 tablespoons olive oil — helps the pumpkin caramelize instead of steaming in the oven
  • 2 cups cooked chicken shredded — leftover roast chicken or a store-bought rotisserie bird both work great here
  • 4 large flour tortillas — warm them slightly first so they don't crack when you roll
  • 1 cup baby spinach leaves — adds a fresh slightly peppery bite against the sweet pumpkin
  • ⅓ cup natural yogurt — keeps the wrap creamy without needing a heavy mayo-based sauce
  • ¼ cup crumbled feta cheese — a salty contrast that balances out the pumpkin's sweetness
  • 2 tablespoons pepitas pumpkin seeds — toast them lightly for extra crunch and a nice visual touch
  • Salt and pepper to taste — season the pumpkin before roasting, not after, for better flavor absorption

Method
 

  1. Preheat your oven to 400°F and line a tray with baking paper. Toss the pumpkin cubes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for about 20 minutes, until the edges are golden and the pumpkin is fork-tender.
  2. While the pumpkin roasts, shred your cooked chicken using two forks or your hands if it's cool enough to handle. If you're starting from raw chicken breast, poach or pan-fry it first, then shred once it's cooled slightly.
  3. Heat a dry skillet over medium heat and warm each tortilla for about 20 seconds per side. This step keeps them soft and pliable, which makes rolling the wraps much easier without any tearing.
  4. Lay a tortilla flat and spread a spoonful of yogurt down the center. Add a layer of roasted pumpkin, gently mashing it slightly with a fork, then top with shredded chicken, spinach, and crumbled feta.
  5. Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking the filling in as you go. Sprinkle with toasted pepitas before serving, or slice in half for easier eating on the go.

Notes

  • I always roast extra pumpkin on Sunday so I have it ready to go for wraps throughout the week.
  • I use full-fat yogurt instead of low-fat, since it holds together better and doesn't make the wrap soggy.
  • I mash the pumpkin only slightly, because keeping some texture makes the wrap far more satisfying to bite into.
  • I warm my tortillas every single time now, since a cold, stiff tortilla tends to crack right down the middle.
  • I toast the pepitas in a dry pan for a minute or two, and it makes a surprisingly big difference in flavor.