Ready in 25 minutes, this low-cost finger food is easy to make and packed with fibre!
Serves: 4Time to make: 25 mins
Ingredients
Units: Metric | Imperial (US)
More weights & measures
- 400g pumpkin, peeled, cut into 1cm dice
- 1 teaspoon sweet paprika
- 120g rocketarugulaX and baby spinach leaves
- ½ cup sunflower seeds
- 2 tablepoons olive oil
- 4 wholegrain wraps
- 260g frozen garlic prawns, thawed
- 1 large tomato, cut into thin wedges
- 40g cheese, to serve
$AVER recipes were costed at $5 or below at the time of publication.
We are mindful that seasonal and regional availability and price fluctuations occur –
click here
for healthy shopping tips for greater savings.
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 210°C. Line a large baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Sprinkle over paprika, lightly spray with oil and bake for 10–12 minutes or until just golden and softened.
2 Meanwhile, place two thirds of the rocket and baby spinach in a food processor. Add seeds, olive oil and ½ cup water and process until smooth. Season with freshly ground black pepper.
3 Place wraps on a baking tray. Spread with rocket pesto, then top with prawns, pumpkin and tomato. Sprinkle over cheese and bake for 2 minutes or until cheese is melted and prawns are cooked. Serve pizzas with remaining leaves on the side.
Nutrition Info (per serve)
-
Calories 522 cal
-
Kilojoules 2182 kJ
-
Protein 23.8 g
-
Total fat 29 g
-
Saturated fat 9 g
-
Carbohydrates 37.9 g
-
Sugar 9.2 g
-
Dietary fibre 8.2 g
-
Sodium 848 mg
-
Calcium 235 mg
-
Iron 2.5 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.
