Speedy and not too scary, this snack recipe has a batty twist.
Cook: 20 Mins
Serves: 4
Price: £0.59 per serving
Nutritional Information
Each 217 serving contains
Energy
1931kj
213kcal
1931kj
213kcal
11%
Fat
10g
10g
Med
14%
14%
Saturates
3g
3g
Low
15%
15%
Sugars
7.8g
7.8g
Low
9%
9%
Salt
0.65g
0.65g
Low
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
890kj/213kcal
Typical energy values per 100g:
890kj/213kcal
Ingredients
2 Wholemeal or White Wraps
1 tsp Olive Oil
1 large Tomato, deseeded and diced, for the salsa
1 small Red Onion, diced, for the salsa
50g drained Sweetcorn, for the salsa
1 Lime, zest and juice, for the salsa
½ handful fresh Coriander, finely chopped, for the salsa
50g Coconut Yoghurt, for the miso dip
1 tbsp White Miso Paste, for the miso dip
1 tsp Asda Canadian Maple Syrup, for the miso dip
1 Lime, zest and juice, for the miso dip
2 tbsp Olive Oil, plus extra to serve, for the miso dip
Method
1
Preheat the oven to 180°C/160°C fan/gas 4 and line a large flat oven tray with baking paper. Cut the wraps into bat shapes, you can do this either with a cookie cutter or a pair of scissors. Arrange the bat shapes on the oven tray so they’re not touching and drizzle over the oil and rub in, to coat.
2
Bake the bat shapes in the oven for 5–8 mins until golden brown, keeping an eye on them as they turn quite quickly.
3
To make the salsa, mix all the ingredients together with a pinch of salt to taste. For the creamy miso dip, whisk together all the ingredients, adding a splash of water if it’s too thick.
4
Place the nachos on a platter alongside both dips to serve.
5
Leftovers tip: Make some quick and easy quesadillas from the leftover wraps. Sprinkle with grated cheese and the leftover coriander, fold in half and cook in a large non-stick frying pan until golden on both sides. Serve with a leafy side salad.