MEXICAN MUSHROOM TORTILLA WRAPS

Can be vegan Preparation time: 15 minutes + ½ hour marinating 174 kcals 4.5g fat

225g (8oz) button mushrooms
1 ripe avocado, peeled, stoned & sliced
½ lemon, juice only
a few drops of Tabasco sauce
1 small green chilli, de-seeded & very finely chopped
½ red onion, finely sliced
15g (½ oz) fresh coriander, chopped
225g (8oz) cherry tomatoes, quartered
75g pkt mixed salad leaves, shredded
½ cucumber, quartered lengthways and sliced
8 large soft tortillas

Dressing:
150ml (5 fl.oz) natural yogurt*
½ lemon, juice only
15g (½ oz) fresh mint leaves, finely chopped

Rinse the mushrooms under cold running water and dry on kitchen paper. Halve them. Put mushrooms, avocado, lemon juice, Tabasco, chilli, red onion and coriander in a bowl. Toss to coat and leave to one side for half an hour to marinate.

Mix the cherry tomatoes, salad leaves and cucumber together in another bowl. Mix all the dressing ingredients together in a jug. Lay the tortillas flat and spoon salad on to the middle of each one. Top with the mushroom mixture and fold over. Serve with the dressing.

Makes 8

*Vegan - use soya yogurt