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Crunchy nachos with avocado dip
Snacks
Vegetarian
Vegan
Lactose free
Soya
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- 2 avocados, sliced
- 4 sprigs of coriander
- 1 lemon
- 200gr Alpro plant-based alternative to Greek Style yogurt Plain
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 2 fresh red chillies
- 6 wraps
- 10 cherry tomatoes
- 2 spring onions
- 2 sweet peppers (1 yellow, 1 red)
Serve the dipping sauce in the center and arrange the nachos around the sauce. This way this tasty snack looks just that little bit better!
Ingredients
- 2 avocados, sliced
- 4 sprigs of coriander
- 1 lemon
- 200gr Alpro plant-based alternative to Greek Style yogurt Plain
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 2 fresh red chillies
- 6 wraps
- 10 cherry tomatoes
- 2 spring onions
- 2 sweet peppers (1 yellow, 1 red)
Serve the dipping sauce in the center and arrange the nachos around the sauce. This way this tasty snack looks just that little bit better!
Preparation
1
First off, heat your oven to 200º.
2
Then do the dip. Chop the coriander leaves and add the zest from one half of the lemon and the juice from the other half, then add to the Alpro plant-based alternative to Greek Style yogurt Plain along with the sliced avocados and mix well until it’s smooth. Season with the cumin, salt and pepper, pour into a bowl and garnish with the thinly sliced chillies.
3
Now for the nachos. Cut each wrap into 8 triangular slices, spread them out on a baking tray and season with salt & pepper. Bake for 15 minutes at 200°C, turning them over after 8 minutes until they’re crispy and golden.
4
Arrange the warm nachos on a large plate or platter, garnish with chunks of tomato, the sliced spring onion and peppers. Serve with the dip and get stuck in and sharing!
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Made with Greek Style Plain
400g
