10 ounces frozen cubed butternut squash (or sub ~ 2 cups fresh)
3⁄4 cups organic chickpeas (rinsed and drained)
1 tablespoon extra virgin olive oil (or sub avocado oil)
1⁄2 tablespoon Greek seasoning (I get mine at WholeFoods*)
1⁄4 cup diced peppadew peppers (a tangy round red pepper found in the olive bar at grocery stores)
1⁄2 cup Good Foods' Feta Cucumber Dip
8 small corn tortillas (or sub flour, whichever you prefer)