• 200g butternut squash, cut into small cubes
  • 100g cooked beetroot
  • 6 tbsp natural yogurt
  • 150g spinach, wilted
  • 525g bread flour
  • 3 tsp baking powder
  • 3 tbsp olive oil, plus extra for cooking


  1. 1

    Put the butternut squash in a saucepan of water and bring to the boil. Boil until tender, then drain and set aside to cool. Meanwhile, put the beetroot in a mini food processor with 2 tbsp yogurt and blitz to a purée. Set aside. Rinse the processor, then blitz the spinach and cooled squash separately with 2 tbsp yogurt each. 

  2. 2

    Divide the flour between three separate bowls and add 1 tsp baking powder to each. Divide the oil evenly between the three bowls and add a pinch of salt. Add a different purée to each bowl, then mix each to bring together into a dough. Knead each one for a couple of minutes until you have a smooth consistency. Divide each ball of dough into 4 balls. 

  3. 3

    Flour your surface and roll each ball out to a large circle, similar in size to a dinner plate. Try and get the dough as thin as possible. Put 1 tsp oil in a large frying pan and cook the tortillas over a medium heat for a couple of minutes per side, until they start to blister. You may need to add a bit more oil to the pan as you go. Serve with your favourite fillings.

Nutritional Details

Each serving provides
  • Energy 892kj 213kcal 11%
  • Fat 4.4g 6%
  • Saturates 0.8g 4%
  • Sugars 3.4g 4%
  • Salt 0.56g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1336kj/319kcal

Each serving provides

35.5g carbohydrate 1.5g fibre 7.0g protein

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