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Pumpkin, walnut and herbed ricotta flatbreads

10 - 15 minutes (10 minutes)
Serves 2
    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
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.

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