Deli wraps with pumpkin chips
An incredibly tasty, versatile dish - you can use any marinated vegetables you like or add any type of meat.
Instructions
Step 1 Preheat oven to 220ºC. Spread pumpkin on baking tray and lightly coat in oil spray. Bake, shaking pan once, for 25 minutes or until golden and cooked.
Step 2 Meanwhile, spread bread with cheese. Top with spinach, artichokes, tomatoes and basil. Roll up to enclose filling, then halve on an angle. Serve with chips.
- Styling:
- Wendy Berecry
- Photography:
- Ian Hofstetter
First published October 2008
Recipe Information
Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $15.44 / $3.86 per serve
- High fibre
- High iron
- High protein
- Low fat
- Vegetarian
Ingredients
- 700g butternut pumpkin, peeled, cut into 1cm-thick batons
- olive oil spray
- 4 pieces lavash bread
- 120g low-fat cottage cheese
- 60g baby spinach leaves
- 200g marinated artichokes, drained well, chopped
- 200g semi-dried tomatoes, drained well, chopped
- 8 large basil leaves, torn
Nutrition Information
| per serve | |
|---|---|
| Energy |
1840
kJ
(444 Cals) |
| Protein | 22g |
| Fat - saturated |
6g
1g |
| Carbohydrates - sugars |
65g
28g |
| Dietary Fibre | 13g |
| Sodium | 520mg |
| Calcium | 190mg |
| Iron | 5.5mg |
| * NS: Not specified | |
HFG Tip
Add lean ham, roast beef or shredded chicken for extra protein. Substitute any marinated vegetables you like – pitted olives, eggplant and roast capsicum work well.
