4 tortilla wraps (use wholemeal for extra fibre)
Half a bag of coriander
Splash of extra virgin olive oil
Pinch of pink Himalayan salt
2 jarred red peppers
12 Kalamata olives destoned
20 cherry tomatoes
10 mini gherkins (optional)
Handful of fresh chopped herbs coriander, dill or parsley
Preheat the oven to 180°c.
Cut the tortillas with a pair of scissors into triangles.
Place on a baking tray with a little pink himalayan salt and bake in the oven until crispy but not burnt. Keep an eye on them as they don't take long, about 6 minutes.
Make the guacamole by cutting the avocado in half, remove the stone and scoop the flesh out into a bowl. Add the coriander leaves, a squeeze of lime and a slash of extra virgin olive oil. Blitz with a stick blender until almost smooth. A little texture is good.
Chop the baby tomatoes and olives in half and the mini gherkins into rounds. Chop the jarred peppers into small pieces.
Assemble all the ingredients on top of the cooked tortillas starting with the guacamole and layer up.
Finish with a drizzle of extra virgin olive oil, balsamic glaze and fresh chopped herbs.
You could also add drained tinned black beans for some protein (or cheese).