Roast Pumpkin and Tuna Wrap Recipe

By: Christie Connelly

Try slicing the wrap all the way along into thick discs and serving it to the kids as “sushi” — they will love it!

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Servings

Prep time

Cook time

Recipe

Ingredients

4 wraps
4 tbsp ricotta cheese
½ red onion, finely diced
2 cups lettuce leaves
2 cups roast pumpkin chunks
200g tinned tuna

Method

Place wraps on clean kitchen bench. Spread ricotta down one side and sprinkle with red onion. Top with lettuce leaves, roast pumpkin and tuna.
Season with salt and pepper and wrap tightly. Serve immediately.

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#Tags: eatwell, healthy, lunch

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.