Pumpkin, walnut and herbed ricotta flatbreads
2 serves
10 m
10 m
Ingredients
- 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
Method
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.
