First, I make a hot chilli with roasted butternut squash, chorizo sausage, chickpeas, garlic, tomatoes, fresh coriander, and hot chilli peppers. Then I put the chilli into flour tortillas, roll them up and bake them. After twenty minutes I cover the tray with extra mature cheddar and pecorino cheese, walnuts, and jalapeno peppers. When the cheese is melted and crispy the wraps are done. Voila! Serve with a rocket, green olive, and roasted red pepper salad and a big ol' dollop of natural yoghurt