Recipe Method
Low FODMAP Chilli & Tortilla
Prep time: 10 mins
Cooking time: 40 mins
Total time: 50 mins
INGREDIENTS (SERVES 1)
130g (1 serving) Slightly Different Foods Chilli Sauce
50g (4-6 slices) Courgettes
75g (3 slices) Potato with skin on
36g approx. 1 Gluten & wheat free Tortilla wrap approx
2 -3 tbsp. (approx.) Olive oil
Coriander leaf to garnish
Cheese, (vegan if preferred) to garnish
METHOD
Slice potato into 3 pieces leaving the skin on and boil on a moderate heat for 5 minutes, (the potatoes must not crumble)
Slice the courgette into 4 pieces
Drain potatoes; baste both sides with olive oil and place onto a frying griddle cooking on a moderate heat
Cook both sides until golden brown or until a slight griddle mark appears, (for that finishing touch) and leave to one side
Repeat griddle process for the courgettes although they may not need as long to cook
Pour Chilli sauce into a saucepan and heat until piping hot, stirring occasionally, and leave to one side
Using a frying pan add a tbsp. of olive oil and fry the tortilla wrap both sides until golden brown
Carefully lift the tortilla wrap from the pan and place over the top of a bowl.
Place a cloth around one of your fists and carefully, (the wrap may begin to tear slightly) push the tortilla to fit inside of the bowl
Place the cooked potato slices around the inside edge of the tortilla
Pour the chilli sauce into the centre of the tortilla and add the courgette slices to finish
To garnish: a sprinkle of cheese with chopped fresh coriander leaf over the top to finish