Creamy Fresh Guacamole with Smoked Paprika Tortilla Chips

  

This fresh zingy guacamole is a perfect dip to serve if entertaining friends with some gorgeous crunchy smoked paprika tortilla chips for dipping. Serves 4 at 4pp each & 3pp for a serving of chips, chips are free if you’re following F&H! 

2 Ripe Avocados 

1 Lime Juiced

1/2 Red Onion Finely Diced

1 Clove Garlic Minced

1/4 Tsp Ground Cumin

Salt

1/2 Red Chilli Finely Diced

Handful of Fresh Coriander

12 Cherry Tomatoes Quartered

1 WW Wrap per Person 

Smoked Paprika

  

Spray a baking tray with oil. Sprinkle Weight Watchers Wraps lightly with some water & sprinkle with Paprika. Cut into chip shapes & lay in a single layer on baking sheet. Cook in a preheated oven fan 150c for about 12 mins or until crisped but not too brown. Remove & allow to cool. Peel & chop avocados & place in a bowl, squeeze lime juice over immediately to prevent avocado browning & mash into a smooth paste with a fork. Add minced garlic, a small sprinkle of salt & cumin & stir in. Gently fold in red onion, chilli, tomatoes & fresh coriander. Cover & refrigerate for at least an hour to let flavours marry but this is best fresh so don’t make it too far in advance. A good tip for stopping avocados browning once cut is to save the stone & place it back in the avocado half you haven’t used or place the stone on top of the guacamole until ready to serve then remove, avocado turns brown very quickly once cut & the air hits it but this slows down the process as does adding acidic fruit such as the lime juice or lemon juice. Enjoy!

  

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