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Slice butternut squash thinly and layer overlapping on baking paper, top with shredded cheese, and bake at 180°C until cheese melts. Let cool. If cheese becomes too liquid, sprinkle breadcrumbs on top.
Fry bell pepper, onion, and sun-dried tomatoes, deglaze with cream, and simmer lightly. If too thick, add vegetable broth. Stir in tomato-basil spread and chickpeas, season with salt and pepper, and cook until creamy.
Mix red cabbage with salt and lemon juice. Spread salad mayo on the butternut wrap, add red cabbage and warm filling, sprinkle parsley on top, roll up, and enjoy.