Everyone loves nachos, right? They’re crunchy, delicious, satisfying, delicious, the list goes on. Trouble is, in these modern times; they’re far from what we can consider healthy. Which is why whenever I’m feeling the urge to snack, I make something a touch different.
Through substituting the majority of the ingredients, you can create something thematically similar without the risk of those nasty saturated fats. With more fibre, and more mono and poly fats, and most importantly: less guilt.
2 ripe avocadoes
½ red onion
6 cherry tomatoes
1 tbsp. olive oil
½ juice of a singular lime
2 large multigrain pita wraps
2 tbsp. olive oil
A pinch of sea salt
Serves – 4
- Remove the skin from both avocadoes, and cut them into strips. Place them in a bowl, using a fork to mash them up.
- Dice the red onion as well as the cherry tomatoes and add them to the bowl.
- Add the teaspoon of olive oil along with the juice of half a life before mixing gently.
- Place both of the multigrain pita wraps on foil before adding a teaspoon of olive oil onto each.
- Add a sprinkle of rosemary (or as much as desired) as well as a pinch of sea salt (or once again; as much as desired).
- Preheat the oven to 175 degrees, and leave them in for approximately 15 minutes.