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Ceasar Salad Tortilla Cones
Crispy cones packed full of plant-based deliciousness just perfect for parties
Vegetarian
Vegan
Lactose free
Soya
Appetizers
Snacks
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- 6 small wholewheat wraps
- 300 g Alpro PBAY No Sugars
- 1 tbsp dijon mustard
- 1 garlic clove
- 1 tsp smoked paprika
- 3 tbsp nutritional yeast
- 1 tomato
- 10cm piece of cucumber
- 160g Plant based alternative to chicken
- 2 baby gem lettuces
- Small handful of fresh parsley
- Watercress to serve
Add a sprinkle of edible flowers
Use gluten free tortilla wraps
Ingredients
- 6 small wholewheat wraps
- 300 g Alpro PBAY No Sugars
- 1 tbsp dijon mustard
- 1 garlic clove
- 1 tsp smoked paprika
- 3 tbsp nutritional yeast
- 1 tomato
- 10cm piece of cucumber
- 160g Plant based alternative to chicken
- 2 baby gem lettuces
- Small handful of fresh parsley
- Watercress to serve
Add a sprinkle of edible flowers
Use gluten free tortilla wraps
Preparation
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.
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.
3
Sauté the Plant based alternative to chicken pieces in a little olive oil until crispy.
4
Deseed the tomato Finely dice the flesh and the cucumber, finely slice the lettuce, chop the parsley and mince the garlic.
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.
6
Stir in the Plant based alternative to chicken, tomato and cucumber.
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!
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