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Pumpkin, walnut and herbed ricotta flatbreads

Pumpkin, walnut and herbed ricotta flatbreads


2 serves

10 m

10 m


  • ¾ 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


Step 1

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

Step 2

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

Step 3

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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