Mexican Tortilla Wraps

Mexican Tortilla Wraps


42 people made this

About this recipe: These healthy wraps are absolutely delicious and vegetarian friendly. Wholemeal tortillas are stuffed with salsa, guacamole and kidney beans .


Serves: 6 

  • 1 (400g) tin whole plum peeled tomatoes, drained, rinsed and patted dry
  • 2 plum tomatoes, quartered
  • 1 onion, chopped, divided
  • 1 clove garlic, coarsely chopped
  • 4 tablespoons fresh coriander
  • 1/2 jalapeno chilli or Scotch bonnet chilli to taste
  • salt and pepper to taste
  • 4 avocados, halved with pits removed
  • 12 (15cm) wholemeal tortillas
  • 1 (410g) tin kidney beans, rinsed and drained
  • 115g torn romaine lettuce

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Preheat oven to 180 C / Gas 4.
  2. Combine tinned tomatoes, fresh tomatoes, half of the onion, garlic, coriander and chilli in a food processor. Chop roughly; do not puree.
  3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
  4. Spread tortillas in a single layer on baking tray. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa and lettuce.

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