Autumn Rhapsody Sandwich Wrap

Ingredients:

• 1 medium acorn or delicata squash, unpeeled and diced
• 170 g of applewood-smoked bacon (one piece), diced
• 6 sage leaves, chopped
• 4 whole chives, plus 2 tbsp chopped chives
• 2 tablespoons apple cider vinegar
• 2 tbsp. l. olive oil
• 350 gr. baked turkey breast, cut into 1 cm thick slices and then into cubes
• 1 Bere Bosc pear, diced
• 2 cups kale salad or torn kale leaves
• 4 whole grain tortillas, 25cm in diameter.
• 150 g Gorgonzola or other blue cheese, cut into small pieces
• 1/4 cup chopped walnuts or hazelnuts (optional)

Preparation:

1. Preheat oven to 200°C.
   
   Combine the squash, bacon, sage, and 1/4 teaspoon each of salt and pepper on a rimmed baking sheet. Bake, stirring once, until the squash is tender and the bacon is crisp, 20 minutes.
2. Meanwhile, fill a small bowl with ice water. Bring a separate small saucepan to a boil. Holding the whole chives with tongs, plunge them into the boiling water for 30 seconds. Remove and plunge into ice water to cool, then remove and dry on paper towels.
3. In a large bowl, whisk together chopped chives, vinegar, olive oil, salt, and pepper to taste. Add the pumpkin and bacon mixture, turkey, pear, and kale and toss to combine. Season with salt and pepper.
4. Heat the tortillas in a dry skillet over medium heat for 30 seconds per side. Spoon a quarter of the turkey-squash mixture into the center of each wrap. Sprinkle evenly with gorgonzola and nuts. Roll each wrapped wrap into a cone and tie with a whole chive.
   
   Recipe Tortilla sandwich in Thai.