Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

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If you’re ever looking for a good power breakfast, then try this breakfast wrap recipe consisting of: eggs, mushrooms, tomatoes, chicken and a drizzle of balsamic.

SERVES 4

INGREDIENTS
8 button mushrooms, quartered
4 large brown mushrooms, thickly sliced
¼ cup vegetable oil
Salt and pepper
½ cup cherry tomatoes
1 tbsp balsamic vinegar
4 tortillas
4 eggs
½ tsp chopped parsley
3 tbsp butter
2 cooked chicken breasts, thinly sliced
Rocket, to garnish

METHOD
1. Preheat oven to 180°C.
2. Toss the mushrooms in half of the oil, and season. Place on a baking tray and bake in the oven for 15 minutes.
3. Meanwhile, toss the tomatoes in the remaining oil and the balsamic vinegar, and season. Place on a baking tray and bake for 10 minutes, until the skins split open.
4. In a frying pan over medium heat, dry-fry each tortilla for a few seconds on both sides until slightly browned.
5. In a bowl, mix the eggs and parsley together, and season. Melt the butter in the frying pan and add the egg mixture. Cook slowly, scraping the sides of the egg to the centre of the pan, until done to your liking.
6. Serve the tortillas with the roast mushrooms and tomatoes, scrambled eggs and turkey slices, and garnish with rocket. Alternatively, roll up the ingredients tightly in the wrap for a cutlery-free meal.

Want something more sweet? Then try this healthy, delicious and also affordable strawberry smoothie bowl recipe. It will brighten up your day and your Instagram feed!

The post Breakfast wrap appeared first on MyKitchen.

You shouldn’t have to spend hours cooking or rush to throw together your weekday lunches – be sorted in 10 minutes with this tortilla chip dipping bowl.

SERVES 1 // COOKING TIME 10 min

INGREDIENTS
For the tortilla chip dipping bowl
½ red pepper, diced
¼ onion, diced
1 tbsp chopped coriander
1–2 tsp apple-cider vinegar
¼ cup cooked black beans
¼ tbsp vegetable oil
Salt and black pepper
⅓  cup avocado hummus
1 cup tortilla chips
For the quick salsa
Baby tomatoes, diced
Olives, diced
2 tsp apple-cider vinegar
1 tsp chilli flakes
Salt and pepper

METHOD
For the tortilla chip dipping bowl
1. Mix the red pepper, onion, coriander, apple-cider vinegar and ½ tsp salt.
2. In a separate bowl, mix the beans, oil and seasoning.
For the quick salsa
1. Combine the baby tomatoes and olives with the apple-cider vinegar and chilli flakes.
2. Season with salt and pepper and serve with the tortilla chip dipping bowl.

Recipe & styling: Jana Du Plessis
Photography: Andreas Eiselen // HMimages.co.za

Find even more weekday lunch options here!

The post Tortilla chip dipping bowl with quick salsa appeared first on MyKitchen.

If chicken noodle soup is your go-to for when you’re feeling under the weather, then prepare to discover your new favourite with chicken tortilla soup!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 onion, finely chopped
1 leek, finely chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 bay leaves
1 tsp cumin
1 tsp paprika
4 cups chicken stock
1 tin chopped tomatoes
3 tbsp parsley, chopped
4 chicken breasts
1 tin red kidney beans
1 cup frozen corn
2 tbsp olive oil
½ tsp garlic powder
3 tortilla wraps, cut into strips

METHOD
1. Preheat oven to 200°C.
2. Put some oil in a pot over medium-high heat. Add the onions, leeks and celery. Fry for 5 minutes, until golden.
3. Add the carrots, bay leaves, cumin and paprika. Fry for 2 minutes, until fragrant.
4. Add stock, tomatoes, parsley, chicken and beans. Simmer for 25 minutes, add corn in last 5 minutes.
5. Remove the chicken, shred and return to the pot.
6. Mix the remaining ingredients, except the strips, and season.
7. Put strips on a baking tray, brush with oil mix and bake for 10–15 minutes, until golden brown and crispy.
8. Spoon the tortilla soup into bowls and top with tortilla strips, avo, coriander and lime.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

This tortilla soup is the perfect boost when you’re feeling low, but you’ll more than just soup to get your energy back. Try our baked fish and veggies for a colourful, healthy dish.

The post Tortilla soup with chicken and avocado appeared first on MyKitchen.

Pizza night featuring these delicious and healthy wholewheat tortilla pizzas with ham and mushroom will be a major hit with the fam!

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
4 wholewheat tortillas
⅔  cup tomato puree
1 tsp dried basil
1 tsp dried origanum
Salt and pepper
2½ cups mozzarella, torn
2 cups spinach, torn
1½ cups mushrooms, thinly sliced
8 slices ham, cut into strips
To serve
½ cup olives, pitted and halved
¼ cup fresh origanum (optional)
Olive oil, to drizzle

METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Place the tortillas on baking tray.
3. Mix the tomato puree and herbs. Spread the sauce evenly on each tortilla.
4. Scatter the mozzarella over the tomato bases, then top with spinach, mushrooms and ham.
5. Bake for 6–8 minutes until the cheese is melted and bubbling.
6. Remove the tortilla pizzas from the oven and top with olives, fresh origanum and a drizzle of olive oil. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving the alternative pizza base idea? Wait until you try these quick and easy hash brown pizzas!

The post Wholewheat tortilla pizzas with ham and mushroom appeared first on MyKitchen.

These chickpea tortillas may be gluten-free, sugar-free and meat-free, but don’t be fooled into thinking they don’t pack all the flavour!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chickpea tortillas
1 cup chickpea flour
1 tsp baking powder
Salt and pepper
1 egg, whisked
2 tbsp coconut oil
1 tbsp water
½ tbsp psyllium husk
For the toppings
1 cup broad beans
¼ tsp chilli flakes
Salt and pepper
400 g sweet melon, cubed
1 disc feta, sliced

METHOD
For the chickpea tortillas
1. Sift together the chickpea flour, baking powder, salt and pepper. Add the egg, coconut oil, water and psyllium husk, and mix well.
2. Split the dough into 4 balls. Place each between 2 sheets of baking paper and roll out into a disc.
3. Heat a pan and dry-fry each tortilla for 1–2 minutes on each side, until slightly charred.
For the toppings
1. Lightly blanch the broad beans in boiling water, then drain. Mix with the chilli, salt and pepper. Mash gently.
2. To serve, top each tortilla with bean mash, melon and feta slices.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you’re keen to stick to the gluten-, sugar- and meat-free bandwagon, we suggest trying this raw vegetable and quinoa salad next.

The post Chickpea tortillas with sweet melon and broad beans appeared first on MyKitchen.