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Chipotle nachos

Chipotle nachos

Total Time
45 min
15 min
30 min


Whole grain wrap

6 small, (buy 6 x 45g wraps), cut into wedges

Red onion

1 large, thinly sliced

Red capsicum

2 medium, cut into 2cm pieces


400 g, portobello variety, thickly sliced

Canned diced tomatoes

400 g, (buy 1 x 400g can)

Chipotle sauce

3 tsp

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60 g)

Extra light cheddar cheese

cup(s), grated, (80g), grated

Fresh coriander

2 tbs, coarsely chopped

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange wraps on prepared trays and lightly spray with oil. Season with salt and pepper. Bake for 7-8 minutes or until golden and crisp.
  2. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Add capsicum and mushroom and cook, stirring, for 5 minutes or until starting to soften.
  3. Add tomato, chipotle sauce and yoghurt to mushroom mixture and stir well to combine. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens. Season with salt and pepper.
  4. Preheat grill on medium. Place chips in an ovenproof serving dish and top with mushroom mixture. Sprinkle with cheese. Grill nachos for 5-6 minutes or until cheese is melted and bubbling. Serve sprinkled with coriander.


Portobello mushrooms are a type of large flat mushroom with a delicious meaty flavour. You can substitute with regular field mushrooms if unable to find.