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Crispy cones packed full of plant-based deliciousness just perfect for parties
Ingredients
Add a sprinkle of edible flowers
Use gluten free tortilla wraps
Preparation
Step 1
Preheat the oven to 160°C while you create your cones. Cut the wholewheat wraps in half and roll each half into a cone shape. Use a toothpick to 'stitch' the outer flap closed.
Step 2
Arrange upside down on a baking tray and cook in the oven for 6-8 minutes. They'll crisp up after you take them out, so don't overbake.
Step 3
Sauté the Plant based alternative to chicken pieces in a little olive oil until crispy.
Step 4
Deseed the tomato Finely dice the flesh and the cucumber, finely slice the lettuce, chop the parsley and mince the garlic.
Step 5
In a bowl, mix together the Alpro Plant Based Alternative for yoghurt Plain No Sugars, the mustard, minced garlic, smoked paprika and nutritional yeast, then season with salt and pepper.
Step 6
Stir in the Plant based alternative to chicken, tomato and cucumber.
Step 7
Fill your crispy cones with the shredded gem lettuce and the Alpro Caesar mix. Garnish with a few sprigs of peppery watercress and get munching!
Add a sprinkle of edible flowers
Use gluten free tortilla wraps
Step 1
Preheat the oven to 160°C while you create your cones. Cut the wholewheat wraps in half and roll each half into a cone shape. Use a toothpick to 'stitch' the outer flap closed.
Step 2
Arrange upside down on a baking tray and cook in the oven for 6-8 minutes. They'll crisp up after you take them out, so don't overbake.