Bonfire party roasted chicken, squash and pepper wraps

Tender chicken, autumnal squash and red peppers make this a colourful traybake for trick or treating, bonfire parties or fireworks night. Roasted in the oven with gently spiced tomato rice, this is a great way to cook for a crowd, says Miranda Gore Browne. Buy or make flatbreads, grate lots of cheese and pile it all high with heaps of crunchy dressed red cabbage for a tasty sharing supper that everyone will enjoy outside, or munching on the go!

Ingredients

• 2 red onions, peeled and chopped into chunks
• 6-8 chicken thighs, boneless and skinless
• 400g butternut squash or cooking pumpkin, peeled and chopped
• 2 red peppers, deseeded and thinly sliced
• Pinch of sea salt
• 1/2 tsp paprika
• 2 tbsp rapeseed oil
• Pinch of cinnamon
• 1 tbsp honey
• 250g easy cook long grain rice
• 200g tinned chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp balsamic vinegar or glaze
• 400ml chicken stock

For the slaw

• 200g red cabbage, finely sliced
• 1 pear coarsely grated, no need to peel
• 2 tbsp of apple juice,
• 1 tbsp honey
• 1 tbsp cider vinegar
• 1 tsp wholegrain mustard

• 300g strong cheddar, grated

For the wraps:

• 400g self-raising flour
• 200g natural yogurt
• 1 tbsp water
• 1 tbsp rapeseed oil
• Pinch of salt 
  
  
• 1 tbsp oil, for cooking 
  
  
• 200ml natural yogurt
• Fresh mint
• Fresh chives

Method

1. Preheat the oven to 200 degrees.
2. Put the onions, chopped pepper, butternut squash or pumpkin and chicken into a roasting tin.
3. Add the rapeseed oil, sea salt, paprika, honey and cinnamon and toss to cover.
4. Cover loosely with foil and put into the hot oven to roast for about 30-40 minutes.
5. Put the rice into a pan of cold water to soak.
6. After 30 minutes, take the foil off the roasting tin and put back into the oven for another
   10 minutes.
7. Lift the roasting tin with the chicken and veg in it out of the oven onto a heatproof surface.
8. Drain the rice and add to the roasting tin. Pour in the tinned tomatoes, tomato puree, balsamic vinegar and chicken stock and stir well.
9. Put the roasting tin back into the oven.
10. Bake for about 40 minutes, then stir, and return to the oven for a final ten minutes.
11. Shred the chicken with a couple of forks so everyone can dig in easily.
12. To make the red cabbage slaw: Finely slice the red cabbage and mix with the grated pear. Mix the honey, cider vinegar, apple juice and mustard in a jar and toss over the red cabbage and grated pear.
13. Put to one side, until ready to serve. You could make this in advance and keep it in the fridge.
14. To make the wraps: Put the flour and yogurt into a bowl with a pinch of salt and a tablespoon of the oil.
15. Mix well to make a dough.
16. Roll into 6 balls.
17. Use a rolling pin to roll each ball of dough as thin as possible.
18. Put a little oil into a frying pan and cook the flat breads one at a time, for a few minutes on each side until golden brown. Pop onto a flat baking tray and cover with a clean tea towel to keep them warm until you have made them all and are ready to dish up.
19. To prepare: Chop fresh mint and chives into thick yogurt to dollop on top.
20. Grate the cheese.
21. Spoon the chicken and rice onto each wrap, pile on some of the slaw, some cheese and the yogurt. Fold the wrap around the filling and wrap in tin foil.