• 4 (16cm each) white corn tortillas
  • Olive oil cooking spray
  • 2 medium tomatoes, chopped
  • 2 tablespoon chopped fresh coriander leaves
  • 125g can corn kernels, drained, rinsed
  • 1 avocado, mashed
  • 2 teaspoons sweet chilli sauce
  • 1 tablespoon reduced-fat sour cream
  • Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut each tortilla into 8 triangles. Place on prepared tray. Spray with oil. Bake for 5 to 7 minutes or until crisp. Set aside to cool. Transfer to snap-lock bags.
  • Place tomato, coriander and corn in a bowl. Season with salt and pepper. Stir to combine. Transfer to an airtight container. Refrigerate.
  • Place avocado, sweet chilli sauce and sour cream in a bowl. Season with salt and pepper. Stir to combine. Transfer to an airtight container. Refrigerate. Serve with tortillas.
  • Protein Dietary Fibre 4.10g 3.70g Fat Total Energy 16.50g 978kJ Fat Saturated Sodium 3.90g 165mg Carbohydrate Total Cholesterol 15.40g 3.00mg Carbohydrate Sugars –