• 4 plain tortilla wraps
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 2 tsp wholegrain mustard
  • 400 g tub chargrilled vegetable couscous
  • 410 g tinned chickpeas, drained
  • 200 g mange tout, trimmed and sliced lengthways
  • 2 courgettes, washed and grated
  • 335 g cherry tomatoes, washed and halved
  • 1 green pepper, washed, deseeded and thinly sliced
  • 115 g low fat soured cream and chive dip


  1. 1

    Preheat the oven to 180ºC, fan 160ºC,gas 4. Cut each tortilla wrap into 4 strips, then cut into triangles. Arrange over 2 baking trays and bake for 6-8 minutes until crisp and slightly golden.

  2. 2

    Meanwhile, put the lemon juice, olive oil and mustard in a small bowl. Whisk together, season with black pepper and set aside.

  3. 3

    Put the couscous, chickpeas, mange tout, courgettes, cherry tomatoes and pepper into a large bowl, drizzle over the dressing and mix well. Divide between 4 plates and serve with the baked tortilla chips and the soured cream and chive dip.


    Cook’s tip: if you have baked tortilla chips left over, store them in an airtight container for 2 to 3 days – perfect for snacks.

Nutritional Details

Each serving provides
  • Energy 2445kj 584kcal 29%
  • Fat 23.0g 33%
  • Saturates 4.6g 23%
  • Sugars 13.0g 14%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

68.8g carbohydrate 12.4g fibre 19.1g protein

Show us how you cook it!
Back to top