Ingredients
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1½ teaspoons Olive Oil
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¼ small Red Onion
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50 g Mushrooms
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1 small handful baby Spinach
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150 g tinned Cannellini Beans
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50 g low-fat Ricotta Cheese
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Sea Salt
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Ground Black Pepper
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1 wholemeal lavash Flatbread
Directions
Steps
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1
Done
|
Heat the oil in a non-stick frying pan over medium heat. Add the onion and mushrooms and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally. |
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2
Done
|
Add the spinach, cannellini beans and ricotta and cook for another 1–2 minutes or until the spinach has wilted and the beans and ricotta are warmed through, stirring occasionally. Season with salt and pepper, if desired. |
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3
Done
|
Warm the lavash flatbread in a dry pan over medium heat for 30 seconds. Remove from the heat and cut in half. |
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4
Done
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To serve, place the lavash flatbread halves on a serving plate and place the mushroom and cannellini bean mixture down the middle of each. Fold over the ends and roll up to enclose the filling. |
