Pumpkin, walnut and herbed ricotta flatbreads
- 3/4 cup reduced fat ricotta
- 1 tablespoon oregano leaves, roughly chopped
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon walnuts, roughly chopped
- 1 spring onion, thinly sliced
- 2 wholemeal flat breads/pita breads
- 1 cup butternut pumpkin, grated
- Spray olive oil
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.
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