whole grain wrap
6 small, (buy 6 x 45g wraps), cut into wedges
1 large, thinly sliced
2 medium, cut into 2cm pieces
400 g, portobello variety, thickly sliced
canned diced tomatoes
400 g, (buy 1 x 400g can)
99% fat-free plain yoghurt
¼ cup(s), (60 g)
reduced-fat 15% cheddar cheese
⅔ cup(s), grated, (80g), grated
2 tbs, coarsely chopped
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.