• 3 large wholemeal wraps
  • 1 tbsp olive oil
  • 1 avocado
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • Juice of ½ lime
  • 16 cherry tomatoes, roughly chopped
  • 1 small onion, finely chopped
  • 2 tsp white wine vinegar
  • 1 tbsp chopped coriander
  • 2 x 160g packs cooked chargrilled chicken
  • 30g cheddar cheese


  1. 1

    Preheat the oven to 180°C/gas mark 4. Cut the wraps into triangles and brush each one all over with the oil. Season well, then put on a baking sheet in the oven for 10-12 minutes, until golden brown and crunchy.

  2. 2

    Peel the avocado and mash in a bowl with the red onion, garlic and lime juice. Combine the tomatoes, onion, white wine vinegar and coriander to make the salsa.

  3. 3

    Grate the cheese. To serve, pile half the nacho chips into a serving platter and top with half the guacamole, salsa, chicken and cheese. Scatter over the remaining chips, then repeat with the rest of the toppings. Place them under a preheated grill for a few minutes if you prefer the cheese melted.

Nutritional Details

Each serving provides
  • Energy 1532kj 366kcal 18%
  • Fat 16.6g 24%
  • Saturates 5.2g 26%
  • Sugars 5.3g 6%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 586kj/140kcal

Each serving provides

24.5g carbohydrate 5.9g fibre 26.8g protein

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