Keto Roasted Squash and Peppers Wraps
Warm roasted butternut squash and bell peppers seasoned with cumin, oregano, and paprika fill these handheld wraps. Topped with cilantro-garlic sour cream, fresh lettuce, avocado, and smoked cheddar, they deliver earthy sweetness balanced by bright herbs and tangy cheese. Perfect for lunch, meal prep, or a vegetarian dinner that satisfies without heaviness. This version layers spiced roasted vegetables with creamy toppings for a textured, flavor-forward wrap.
Ingredients
- 1 medium butternut squash, peeled and chunked
- 2 whole bell peppers, sliced
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- ¼ teaspoon ground coriander
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 2 tablespoons fresh cilantro, finely chopped
- ½ cup sour cream
- 4 large wrapslarge flour tortillassameclassic
vegetarian
- 1 cup lettuce, sliced
- 1 whole avocado, sliced
- 1 cup smoked cheddar, gratedcrumbled feta1:1sharpdairy-free
pescatarian
Instructions
- 1
Preheat oven to 375F.
- 2
Peel butternut squash with a potato peeler and cut into roughly 1-inch chunks. Cut bell peppers into slices.
- 3
In a small bowl, mix garlic powder, dried oregano, ground cumin, ground paprika, ground coriander, salt, and pepper.
- 4
Toss squash and peppers with olive oil in a large baking tray. Sprinkle with spice mixture.
- 5
Roast until squash is cooked through and beginning to caramelize, about 45 minutes.
- 6
Mix crushed garlic and chopped cilantro into sour cream.
- 7
Assemble wraps by layering sour cream mixture, roasted vegetables, lettuce, avocado slices, and smoked cheddar. Roll and serve.
Tips
Cut squash into uniform 1-inch pieces for even roasting. Smaller pieces caramelize faster; larger pieces stay creamy inside.
Prepare all components before assembly so wraps stay warm. Wrap tightly in foil if serving later to soften tortillas slightly.
Swap sour cream with Greek yogurt for tangier flavor and higher protein, or use hummus for dairy-free richness.
Good to Know
Roasted vegetables keep refrigerated up to 3 days in an airtight container. Assemble wraps just before serving to prevent sogginess. Sour cream mixture stores up to 2 days.
Roast squash and peppers up to 1 day ahead. Prepare cilantro-sour cream mixture up to 2 days prior. Assemble wraps within 30 minutes of serving.
Serve warm or at room temperature. Wrap individually in parchment or foil for easy handling. Pair with lime wedges, hot sauce, or additional cilantro for garnish.
Common Mistakes
Do not crowd the baking tray to avoid steaming vegetables; use two trays if needed to ensure caramelization.
Do not add avocado more than 15 minutes before serving to prevent browning.
Do not overfill wraps to avoid tearing or spilling during assembly.
Substitutions
Dairy-Free Swaps
pescatarian
General Alternatives
vegetarian
FAQ
Can I make these wraps vegan?
Yes. Replace sour cream with dairy-free yogurt or coconut cream mixed with lemon juice and garlic. Use a plant-based cheese or omit cheese entirely. All roasted vegetables and toppings are naturally vegan.
How long can assembled wraps be refrigerated?
Assembled wraps are best eaten immediately. If storing, wrap tightly in plastic wrap or foil and refrigerate up to 4 hours. The wrap will soften and avocado may brown. Separate components and reassemble closer to serving time.
Can I freeze roasted squash and peppers?
Yes. Cool completely, store in an airtight container or freezer bag up to 2 months. Thaw in the refrigerator overnight. Texture softens slightly but flavor remains. Reheat gently in a 325F oven for 10 minutes if desired.