The local Waitrose has started a vegan section, wooohooo. The branded produce in the ingredients listed below was purchased from there.
- 8 Tortilla/corn wraps (I prefer corn wraps but they are not always available)
- 1 extra large ripe avocado
- 6 big fresh tomatoes
- 1/2 onion
- 8 fresh basil leaves
- 1 lime
- 1 packet Vivera Shawarma Kebab
- Koko diary free alternative to cheddar
- 1 teaspoon coconut oil
Heat oven to 180 degrees. Keep the Cut tortilla/corn wraps stacked on top of one another and cut to into 8 triangles which will give you 64 triangles in total. Cover 2 large mixing trays with tin foil. Separate your tortilla triangles so they each have as much space as possible. Bake for 10 minutes or until they are slightly golden and crispy on the edges.
Meanwhile cut open the avocado. Carefully remove the stone and scoop the inside into a mixing bowl. With a fork start to mash the avocado until it has a more creamy texture. Place to one side.
Cut half an onion into small cubes. Chop all six tomatoes into small pieces. Cut up the basil leaves. Put the onion, tomatoes and basil into a mixing bowl. Squeeze the lime juice over the drop and stir to make the salsa. Season with a sprinkle of Himalayan salt and black pepper.
Take your tortilla wraps out of the oven and place them all onto one baking tray. Grate 200g of Koko Diary Free over the baked wraps. Put back into the oven for 5 minutes.
Put your 1 teaspoon of hot coconut oil into a frying pan. Let the oil melt and then get the Vivera Shawarma Kebab in the pan. Heat for 5 minutes.
Remove the wraps and Koko from the oven and start to assemble the nacho feast. Scoop smashed avocado onto the wraps. Empty the salsa mixing bowl onto the nachos. Get Vivera Shawarma Kebab off to heat and onto the nachos. Voila. Your 15 minute feast is complete.