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Roast Pumpkin and Tuna Wrap Recipe

written by Christie Connelly

healthy lunch eatwell

Roast Pumpkin and Tuna Wrap Recipe

Credit: Christie Connelly

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




  

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.

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