There’s rarely leftover pumpkin at my place, I love it so much. So I always have to make it fresh for any recipe that requires it, but if you’re less greedy and can hang on to some from your Sunday night roast dinner, then Monday lunch will be super-speedy. Try slicing the wrap all the way along into thick discs and serving it to the kids as “sushi” — my son fell for it, so maybe yours will, too.
Serves: 4
=R1=
Servings
4
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
