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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, then cool. If cheese becomes too liquid, sprinkle breadcrumbs on top
Fry bell pepper, onion, and sun-dried tomatoes in a pan
Deglaze with vegan cream and simmer lightly
Add vegetable broth if the mixture becomes too thick
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 on top
Sprinkle with chopped parsley
Roll up and serve