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flatbread topped with a cream sauce and roasted vegetables

Whole Wheat Rye Flatbreads with Roasted Squash, Kale and Spiced Skyr

Hearty flatbreads topped with a creamy spiced skyr sauce, sautéed kale and roasted butternut squash. The perfect fall wrap sandwich!
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Course: lunch
Cuisine: Nordic, Scandinavian
Keyword: flatbread wrap, kale wrap, vegetable wrap
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 sandwiches
Calories: 961kcal
Author: Kristi

Ingredients

For the Sandwiches:

  • 1 medium butternut squash peeled and cut into ¾ inch cubes
  • 1 small red onion cut into ¼ inch slices (optional)
  • 2 tablespoons extra-virgin olive oil divided
  • Coarse salt and freshly ground pepper
  • ½ bunch kale stems removed and cut into ribbons (about 4-5 cups)
  • 2 cloves of garlic sliced thin
  • 2 Soft Whole Wheat Rye Flatbreads or purchased naan
  • Spiced Skyr recipe follows
  • ½ cup roasted pepitas

For the Spiced Skyr:

  • ½ cup full-fat skyr or greek yogurt
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground Aleppo pepper
  • Coarse salt

Instructions

  • Preheat oven to 425 degrees.  Place squash cubes and onions (if using) on a baking sheet and toss with 1 tablespoon olive oil.  Season with salt and pepper.  Roast until tender and golden brown, about 25-35 minutes.
  • Make the Spiced Skyr:  Combine skyr, cumin and Aleppo pepper in a small bowl.  Season with salt.  Set aside.
  • Meanwhile, add remaining tablespoon of olive oil and sliced garlic to a nonstick skillet and heat over medium.  Once garlic begins to sizzle, add kale and seaon with salt and pepper.  Cook until kale is bright green and tender, about 3-5 minutes.  Add a splash of water if kale is drying out and you would like it to cook some more.
  • Warm the flatbreads by placing them in the oven (either on a baking sheet or directly on the rack is fine) for a couple of minutes (if they are frozen, they can go straight from the freezer to the oven and be warm in just 3-4 minutes).  Spread half of the yogurt mixture over one of the flatbreads.  Top with kale and roasted vegetables.  Sprinkle with pepitas.  Serve.  (You will have enough leftover roasted vegetables for another round of sandwiches).

Notes

Adapted from Sift magazine, Fall 2016

Nutrition

Calories: 961kcal | Carbohydrates: 127g | Protein: 34g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 1012mg | Potassium: 2361mg | Fiber: 12g | Sugar: 17g | Vitamin A: 53286IU | Vitamin C: 245mg | Calcium: 554mg | Iron: 8mg