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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