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Tortilla Pumpkin Sandwich

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“From a Healthy Foods flyer received with the Herald Sun, makes a great light lunch, I used leftovers from Pumpkin or Butternut Squash Tian for this.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash together ricotta & baked pumpkin until smooth.
  2. Spread salsa over the bases of 4 tortillas and spread with pumpkin mixture, top with spinach leaves and then place remaining tortillas on top.
  3. Cook in a non-stick pan for a few mins each side or in a sandwich press until golden.

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