| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 cups pumpkin, cooked & cooled (240 grams)
- 1 cup reduced-fat ricotta cheese (250 grams)
- 1 free-range egg (50 grams)
- 1/2 cup wholemeal breadcrumbs (30 grams)
- 2 cloves garlic, minced (6 grams)
- 1 tbsp Italian herbs (4 grams)
- 1 pinch salt
- Pepper to taste
- 4 wholemeal Mountain Bread wrap (100 grams)
- 1 tbsp butter, melted (16 grams)
- 1 tsp black or white sesame seeds (4 grams)
Ingredients
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Instructions
- Preheat the oven to 180C and line a baking tray with baking paper.
- In a bowl, combine pumpkin, ricotta, egg, breadcrumbs, garlic, Italian herbs, salt and pepper and mix well.
- Lay the mountain bread wraps on a flat, clean surface and fill each mountain bread with even amounts of the pumpkin mixture along one side of the wrap. Loosely roll up the wrap (the mixture expands slightly when cooking) and place fold side down onto the baking tray.
- Continue this process with remaining ingredients.
- Brush each roll with the melted butter, then sprinkle with sesame seeds.
- Bake in the oven for 20 minutes until golden brown and cooked through.
- Serve with your choice of garden salad or steamed vegetables. One roll is one serve.
Recipe Notes
Only 248 calories. Just $1.14 / serve.