Recipe Method

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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