Description

Fresh wraps that lend themselves to many recipes.. salad wraps for lunch, homemade nachos, chips for dips, burritos and many more.

The most hands on time you’ll have with this recipe is rolling the wraps out, they’re not fiddly and they don’t require a long list of ingredients.

Not only do they keep well but they won’t be cardboard the day after you’ve made them – if they last that long – store them stacked in an airtight container for up to 3 days in the fridge or freeze for later use.

Depending on what you’re making these for you can always add a bit of kick, try a pinch of garlic and parsley or give them a fiery flavour with some added chilli!

To make easy tortilla chips with this recipe, a small amount of lime juice drizzled over the cooked tortillas helps them to crisp. Simply follow the recipe and once they’re cooked and cooled, drizzle a little lemon juice over the wedges and bake for 5 minutes at 180 degrees Celsius (fan forced) – but remember to keep a close eye in the last couple of minutes as extra thin chips will curl and brown at the edges.

And if you’ve got a crowd to please or just want to freeze a few, doubling the recipe is super easy!