Pumpkin, walnut and herbed ricotta flatbreads

Place ricotta, oregano, parsley, walnuts and spring onion in a small bowl
and mix to combine.

Spread the mixture on 1 wrap base and top with grated pumpkin and add the
other wrap on top as a lid.

Heat a large non-stick round frying pan over medium heat with spray olive
oil. Place flatbread in pan, cooking 4 minutes each side or until golden
brown. Slice into quarters.