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  • Writer's pictureInna Wellness

TORTILLA WRAP AND SWEETCORN DIP

Serves 4 as a snack

Ingredients

Extra virgin olive oil

2 shallots, finely chopped

1 garlic clove, crushed

1 jalapino chilli, deseeded and finely chopped

4 wholemeal tortilla wraps

½ tsp cayenne pepper

½ tsp ground cumin

195g can sweetcorn, drained

3 tbsp plain yogurt

Juice of 1 lime

1 medium tomato, chopped

Sea Salt

Method

1. Preheat the oven to 200°C, gas mark 6. Heat 2tsp olive oil in a small pan, add ½ of the shallots and a pinch of salt, cook over low heat for 5 minutes until soft.

2. Add the garlic and ¾ of the chilli and cook for 3 minutes, then tip into a bowl to cool.

3. Meanwhile, brush the wraps all over with the olive oil and sprinkle over the cayenne, cumin and a pinch of salt. Layer the wraps on a chopping board and cut into triangles (making 4 layers of 12).

4. Spread out on 2 large baking trays (don’t worry if they overlap a bit) and cook for 7-8 minutes until golden and crisp.

5. Whizz the shallot mixture, sweetcorn, yogurt and lime juice in a blender until mostly smooth.

6. To serve, tip into a bowl, top with the tomato and remaining shallots and chilli.

7. Drizzle the triangles with extra olive oil and sprinkle with salt.

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