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Spicy roasted butternut squash, sautéed onions, mashed avocado, and portobello mushrooms, on a pita, with a chipotle yogurt sauce.

Roasted Butternut Squash Pita Wrap

Vegan pita wraps stuffed with smokey roasted butternut squash, onions, and garlicky mushrooms, layered on top of creamy mashed avocado and smothered with zesty vegan chipotle mayo. This easy vegan meal is ready in just 30 minutes and it's great for meal prepping!  
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 304kcal


  • (2) Large Baking Sheet Trays
  • Blender
  • Small Blender Cup


Roasted Vegetables -

Mashed Avocado -

  • 1 ½ medium avocados
  • 1 tbsp lime juice

Vegan Chipotle Mayo -


  • Preheat the oven to 400 degrees.
  • Get two large baking trays ready. (Line the trays with parchment paper for easy cleanup.) Empty the bag of frozen squash on one of the trays and use your hands to break up any chunks that are stuck together. On the second tray, arrange the sliced cremini mushrooms and sliced onions.
  • Drizzle 1 tbsp of avocado oil (more to taste) over each tray of veggies. Season the tray of squash with 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp ground cumin, ¼ tsp salt, and ¼ tsp black pepper.
    Season the tray of mushrooms and onions with ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Use a large spoon to toss the veggies and coat each piece with a light layer of oil and seasonings.
  • Put both trays in the oven to bake for 20-25 minutes or until the vegetables are tender. Rotate the trays and gently stir the vegetables halfway through.
  • While the vegetables are roasting, combine all the chipotle mayo ingredients in a small blender cup and blend on high until it’s smooth and creamy. If you want to drizzle the mayo, you may need to add 1-2 tbsp of water to thin the sauce. Set the mayo aside until you’re ready to build the pita wrap.
  • Next, mash the avocado in a small bowl and drizzle lime juice over the avocado. You can add a pinch of salt and pepper if you like. Warm the pitas in the toaster oven for 1 minute or until they’re soft and pliable.
  • When the veggies are done cooking, you can build the pita wrap. Place one warm pita on a large plate and spread a thin layer of mashed avocado (about ¼ of an avocado per pita) over the pita. Add a hearty spoonful of the roasted squash, mushrooms, and onions, and then drizzle chipotle mayo over the top. 


  • You can use fresh butternut squash, but the frozen squash chunks are just as delicious and it will save you a lot of time and hassle because the squash has already been peeled and cut into cubes for you.
  • Wait to mash the avocado until right before you build the pita wrap so the avocado doesn't turn brown. The lime juice will help keep the avocado green but it won't stop the color change completely.
  • The spicy mayo has a thick texture, you can add 1-2 tbsp of water to the mayo to help thin the consistency if you want to drizzle it over the wraps like in the picture.  
  • Store the leftovers in an airtight separate containers for 3-5 days or you can freeze the roasted vegetables and pita for a future meal.  


Serving: 1wrap | Calories: 304kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 454mg | Potassium: 661mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6224IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 2mg