Wrap Filled With McCain Crispy Veggie Fingers, Sour Cream, Avo And Tomato Salsa
Ingredients
16 McCain Veggie Fingers, cooked as per instructions on pack
4 Large Tortilla Wraps
160 ml sour cream
Tomato salsa:
150 g cherry tomatoes, quartered
¼ cucumber (160 g), seeds removed and finely chopped
1 small red onion, finely diced
10 g fresh mint, roughly chopped
1 lemon, zested and juiced
Salt and freshly ground black pepper
1 ripe avocado, roughly chopped
Serve with McCain Stay Crisp 12mm Chips
Directions
Serving Size: 4, makes 8 cones
- For the tomato salsa, in a small mixing bowl; combine the tomatoes, cucumber, red onion, mint and half the lemon juice and all the zest. Season to taste and set aside in airtight container.
- Slice the avocado, squeeze the remaining lemon juice over the avo; season with salt and pepper to taste.
- Cut wraps in half; In a large frying pan or on a flat top grill, toast the tortilla wraps.
- Fold the wrap into a cone shape immediately whilst they are still warm and pliable, secure with toothpick. Spread the inside with 20 ml sour cream per cone, place the McCain Veggie Fingers and fill with salsa and sliced avo.
- Serve with McCain Stay Crisp 12mm Chips
Variations, Hints and Tips
- Use wholewheat wraps for a healthy alternative to the wrap.
- Using the traditional way of folding a wrap, spread the sour cream, top with salsa, avo and McCain Veggie Fingers.
- Replace half of the McCain Veggie Fingers with McCain Mozzarella Sticks for a cheesy alternative.
