Breakfast nachos

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(4)
Breakfast & Brunch|Vegetarian
1 peopleServes
1
Prep   10 min
Cook   6 min
  • Wholegrain wrap, ½ large wrap(s)
  • Olive oil, 1 teaspoon(s)
  • Baby spinach, 15 g
  • Ricotta cheese, reduced-fat, 120 g
  • Smoked salmon, sliced, 100 g
  • Tomato, ½ medium, diced
  • Lebanese cucumber, ½ cucumber(s), diced
  • Basil, 2 tablespoon(s), small leaves

Method

For the salsa, combine tomato, cucumber and basil leaves together. Season and refrigerate until ready to serve.

Preheat oven 200°C fan forced. Cut the wrap into 6 triangles. Using the oil, brush over both sides of the wrap. Place in a single layer onto a baking tray. Bake 5-6 minutes until light golden. Set aside to cool.

Arrange toasted wrap pieces onto a serving plate. Top with spinach. Dollop over the ricotta then top with smoked salmon. Spoon over the salsa. Serve.

TIP: You can bake a few serves of the wraps at the same time. Store in individual serves in snap lock bags or airtight jars for up to 1 week. If need be, refresh in hot oven 1-2 minutes before serving.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables1
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories454
Protein39.8 g
Total fat22.2 g
- Saturated fat9.4 g
Total carbohydrates19 g
- Total sugars6 g
Fibre5.4 g
Sodium1609 mg

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