Roast Pumpkin and Tuna Wrap Recipe

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