• 4 large tortilla wraps
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • 125g cherry tomatoes, quartered
  • ½ small red onion, finely chopped
  • 65g roasted red peppers, drained and finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp lime juice
  • 1 small handful of coriander, roughly chopped


  1. 1

    Preheat the oven to 180°C/gas mark 4 and line two baking trays with baking paper.

  2. 2

    Brush the tortilla wraps with the oil and then stack them in twos. Using a bat cutter, stamp out as many bats as you can fit. Add the tortilla bats to a large bowl and sprinkle over the smoked paprika. Gently toss them until they are well coated.

  3. 3

    Spread the tortilla bats out on the prepared baking trays and bake in the oven for 7 minutes on each side until golden and crisp.

  4. 4

    As the tortilla bats bake, combine all the remaining ingredients and add to a mini food processor. Pulse a few times until roughly chopped and a bit pulpy. Season lightly and then serve the bats with the salsa.

Nutritional Details

Each serving provides
  • Energy 532kj 127kcal 6%
  • Fat 4.1g 6%
  • Saturates 1.1g 6%
  • Sugars 2.9g 3%
  • Salt 0.33g 6%

% of the Reference Intakes

Typical values per 100g: Energy 590kj/141kcal

Each serving provides

18.7g carbohydrate 1.6g fibre 3.0g protein

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