Spinach, roasted pumpkin and chicken wrap
- 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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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.
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)
Total fat 8.3g
–Saturated fat 3.8g
Dietary fibre 6.5g
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