Tortilla Pumpkin Sandwich

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: 10 mins
• Serves: 4

Ingredients

• 500  g pumpkin, peeled, chopped and baked
• 1⁄2 cup low-fat ricotta cheese
• 1⁄2 cup salsa
• 100  g  spinach leaves
• 8  tortillas

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.