Homemade Tortilla Chips with Guacamole and Pico de Gallo



1. Preheat oven to 180c and line 3 baking trays.


2. Cut 4 horizontal lines into each wrap, then cut those lines vertically in half and half again. Now cut the squares diagonally into two triangles. These are your nachos.


3. Place them on the baking trays and very lightly brush the oil on one side. Put them into the oven for 8 minutes to cook.


4. Meanwhile prepare the guacamole by mashing the avocados and combining with the rest of the ingredients.


5. Also prepare the Pico de Gallo by combining the ingredients in a separate bowl.


6. Serve with the cooked tortilla chips with the dips and enjoy!


Recipe Info


Serves 3 – 4 people


Prep: 10 mins


Cooking: 8 mins



4 of The Food Doctor wraps


3 tablespoons of extra virgin olive oil


For the Guacamole


3 avocados


1/2 red onion (finely diced)


Juice from 1/2 lime


4 cherry tomatoes (finely chopped)


1 teaspoon of extra virgin olive oil


Handful of coriander (chopped)


For the Pico de Gallo


5 large tomatoes (finely chopped)


1/2 white onion (finely diced)


1 clove of garlic (crushed)


Juice from 1/2 lime


Handful of coriander (chopped)


1/2 fresh green chilli (finely diced)