Tortilla Baskets 

  
✨Life Hack 101✨ Have you been coveting everyone’s fancy Tortilla Baskets on your newsfeed but don’t have a Tortilla pan? Life is hard 😥 Well weep no more! You can make your very own crispy crunchy tasty Tortilla Basket using a basic muffin tin Yay!   Spray your wrap with sprayoil & place on an upturned muffin tin & bake in a preheated oven at 190c for approximately 6 minutes or until browning & crisp. Remove to cool for 5 to 10 minutes on a wire rack & Ta Da! Your very own fancy smancy Tortilla Basket to fill with Salad, Chilli or whatever takes your fancy! The world is your oyster now! Take that fancy Tortilla Tins! 

 

Bacon, Mushroom & Egg Breakfast Burrito with Pico de Gallo

 

Italian is my favourite type of food but Mexican comes a very very close second! This filling & tasty burrito with the protein from the eggs & lots of your 5 a day in the pico de gallo, will keep you going till lunch. Makes 1 at just 6pp for this massive plate of food or Totally Free on F&H plan.

For the Pico De Gallo:

1 Plum Tomato Diced

1/4 Red Onion Finely Diced

1/2 Red Chilli Finely Chopped

Juice of 1/2 a Lime

Handful Fresh Coriander

Salt

For the Burrito:

1 WW Tortilla Wrap

1 Egg & 2 Egg Whites

Dash of Skimmed Milk

1/4 White Onion Diced

3/4 Mushrooms Sliced

2 Bacon Medallions Chopped 

Salt & Black Pepper

Dried Parsley

Smoked Paprika

  

Make the Pico de Gallo by combining all the ingredients in a bowl & mix well. Make this first to give the flavours a few minutes to marry. In a pan sprayed with sprayoil lightly fry the Mushroom, Onions & Bacon pieces for a few minutes until browning & soft. Meanwhile makes your Scrambled Egg by whisking the Egg, Milk, Paprika & Parsley over a low heat until cooked but still soft, season with salt & black pepper. Avoid overcooking & drying out the Egg by taking it off the heat a few seconds before you think it’s done as the Egg will continue to cook for a few secs when removed from the heat. Warm your Tortilla in the Microwave for 30 secs or heat it on the pan if you prefer. Place the Tortilla on your plate & pile the Scrambled Egg onto the Wrap. Top with the Pico de Gallo & Serve any extra on the side with a wedge of Lime for Squeezing. You can add more heat with Tabasco or Hot Sauce if you like your Chilli Fiery! Enjoy!!! 

   

 

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!