This is a great way to use up any corn tortilla wraps that you have leftover after
making enchiladas . I freeze the wraps until I need them.
Serves 1-2 as a snack or starter
Ingredients
For the tortilla chips
- 2-3 corn tortilla wraps
- 1 tablespoon olive oil
For the guacamole
- 1 ripe avocado
- 1-2 teaspoons red onion, finely chopped
- Pinch of dried chilli flakes
- Small handful fresh coriander leaves, chopped, plus extra to serve
- Squeeze of fresh lime juice
- Salt and pepper
Method
First preheat your oven to 200°C/180°C fan/gas mark 6.
Brush the front and back of the wraps with the oil and cut each wrap into 6 triangles. Arrange the triangles on a baking tray and place in the preheated oven.
Bake for 6-8 minutes. Leave to cool.
Meanwhile prepare the guacamole. Halve and stone the avocado and scoop out the flesh. Chop up the avocado flesh and put into a pestle and mortar or bowl along with the finely chopped red onion, pinch of dried chilli flakes, coriander leaves, squeeze of lime juice and salt and pepper. Mix and mash roughly to combine. Taste and add more lime juice and salt and pepper if required.
Serve scattered with some fresh coriander leaves alongside the tortilla chips.
Food by Miriam 