20 Min Serves 2
It’s easy to make your own tortilla chips from a couple of leftover wraps – lower in salt plus they’re especially quick in the airfryer.
- 1 John West No Drain Fridge Pot Tuna Steak in Spring Water
- 2 tortilla wraps (we like the corn and wheat ones)
- 60g (about 2 heaped tbs) low fat crème fraiche
- 60g (about 2 heaped tbs) salsa
- 60g (about 2 heaped tbs) guacamole
- ½ fresh red or green chilli, very thinly sliced
- ½ red onion, very thinly sliced
No Drain Fridge Pot Tuna Steak With A Little Spring Water
Tuna steak with a splash of spring water. Mess-free, natural and the perfect fuel for after the gym, this is post-workout protein made easy in our no drain, fridge-friendly pot.
Cut the tortilla wraps into 4 strips then cut each strip into triangles. Arrange in a single layer in the basket or tray of your airfryer and cook at 170°C for 3-4 minutes until lightly golden and crispy (you may need to do this in 2 batches). Check half way through cooking as they can burn quickly. They will crisp up even more as they cool a little
Arrange the warm tortilla chips in a shallow dish or tray while still warm. Spoon on the crème fraiche, salsa and guacamole then scatter over the onions and chillies. Top with the tuna and serve while the chips are still warm, with wedges of lime on the side for squeezing over
If you don’t have an air fryer, just bake the tortilla chips in the oven at 150°C for about 10 minutes, turning half way through and checking after about 7 minutes. If you like, halfway through cooking, spritz the tortilla triangles with water then dust with a little black pepper and paprika or a pinch of chilli powder for extra flavour. Then continue to cook as described
Share this recipe