350g chopped pumpkin
100g feta, crumbled
160g bag spinach
8 small gluten free tortillas or wraps
Serves - 2
Heat oven to 200C/180C fan/gas 6. Boil the pumpkin for 10 mins or until tender, drain and cool.
Divide the pumpkin, feta and half the salad leaves over the gluten free tortillas and season well.
Fold each gluten free tortilla into quarters, place on a baking tray and drizzle with a little olive oil.
Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden.
Serve with remaining salad leaves.
Recipe adapted from: Good Food