2 ripe avocadoes, peeled, stone removed and roughly chopped
1 small butternut squash, peeled, seeds removed and cut into 2cm/¾in pieces
small handful coriander, chopped
1 garlic clove, roughly chopped
1 lime, juice only
1 flame-roasted red pepper, de-seeded and chopped
2 small sweet potatoes, peeled and cut into 2cm/¾in pieces
4–5 fresh thyme sprigs, leaves picked
2 medium vine tomatoes, roughly chopped
50g/1¾oz whole blanched almonds, toasted
salt and black pepper
pinch caster sugar, to taste
4 tbsp chipotle salsa
4 tbsp olive oil
drizzle olive oil
30g/1oz pumpkin seeds
1 tsp red wine vinegar
2 tbsp smoked paprika
30g/1oz sunflower seeds
8 large tortilla wraps
200g/7oz cheddar, grated
200g/7oz feta, crumbled
4 heaped tbsp soured cream