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Crispy corn tortillas with dips
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Elevate your lunch box game with this creative idea!
Ingredients:
  • 4 (16cm each) white corn tortillas
  • Olive oil cooking spray
  • 2 medium tomatoes, chopped
  • 40.00 ml chopped fresh coriander leaves
  • 125g can corn kernels, drained, rinsed
  • 1 avocado, mashed
  • 11.00 gm sweet chilli sauce
  • 18.80 gm reduced-fat sour cream
Instructions:
  • Preheat the oven and line a baking tray. Cut tortillas into triangles, place on the tray, and spray with oil. Bake until crisp, let cool, then store in snap-lock bags.
  • Combine fresh tomatoes, fragrant coriander, and sweet corn in a bowl. Sprinkle with a pinch of salt and a dash of pepper, then gently mix everything together. Transfer the flavorful mixture to an airtight container and chill in the refrigerator.
  • In a bowl, combine avocado, sweet chilli sauce, sour cream, salt, and pepper. Mix well and transfer to an airtight container. Chill in the refrigerator. Serve with tortillas.

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