Tortilla Pumpkin Sandwich |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From a Healthy Foods flyer received with the Herald Sun, makes a great light lunch, I used leftovers from Pumpkin or Butternut Squash Tian for this. Ingredients:
500 g pumpkin, peeled, chopped and baked |
1/2 cup low-fat ricotta cheese |
1/2 cup salsa |
100 g spinach leaves |
8 tortillas |
Directions:
1. Mash together ricotta & baked pumpkin until smooth.
2. Spread salsa over the bases of 4 tortillas and spread with pumpkin mixture, top with spinach leaves and then place remaining tortillas on top.
3. Cook in a non-stick pan for a few mins each side or in a sandwich press until golden.
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