Spinach, roasted pumpkin and chicken wrap

Warm and filling, this five-ingredient savoury wrap is ready in 5 minutes and is also low in calories!

Serves: 1

Time to make: 5 mins

Hands-on time: 5 mins

Ingredients

1 wholegrain wrap (or wholemeal pita bread)
½ cup roasted pumpkin cubes
20g baby spinach leaves
50g store-bought roasted red capsicum, not in oil, thinly sliced
50g shredded cooked skinless chicken

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Instructions

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1 Place wrap on a clean work surface. Place pumpkin down centre of wrap and gently crush with a fork. Top with baby spinach, roasted red capsicum and chicken. Season with freshly ground black pepper. Wrap to enclose filling, then toast in a sandwich press. Transfer to a lunch container or serve hot.

HFG tip

Prep ahead: You can use a mix of roast vegies for your wrap. If you make a Sunday roast, add extra sweet potatoes/kumara, capsicums, carrots & beetroot, then store leftover vegies in airtight containers in the fridge to use for wraps & salads throughout the week.

Nutrition Info (per serve)

Calories 353 cal

Kilojoules 1476 kJ

Protein 25 g

Total fat 8.3 g

Saturated fat 3.8 g

Carbohydrates 42.8 g

Sugar 9.6 g

Dietary fibre 6.5 g

Sodium 361 mg

Calcium 77 mg

Iron 1.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.