It’s freezing outside. Whilst your mind is telling you that there is an a battalion of vegetables on the turn, your heart is telling you……well…..you just can’t deal with it right now. You can almost hear the carrots screaming at you from the fridge as you reach for the take away menu’s.
You know you should attempt something at a least a little healthy and nutritious but there isn’t an single part of your body or soul that wants to go about doing it. Plus you’re tired from basically staying alive – you want a bit of comfort and stodge.
What to do? Here’s what!!
Delve into the back of your freezer for the spare bag of Pulled Pork you froze the last time you had the slow cooker out. We’re making healthier Nacho’s! If you haven’t seen the Pulled Pork recipe just click here to go straight there.
This recipe is more of a exercise in assembling and my quantities are complete personal preference. There are no rules – you just load it up or not as you wish!
Ingredients to serve 4:
For the Nacho’s
4 Wraps of choice*
2-3 tbps of Olive oil
1 tsp each of Paprika and Cayenne
For the Topping:
1/2 jar Jalapeno’s (personal preference)
3 Spring Onion’s
Pre-heat oven to 180C.
Mix your cayenne and paprika in a small bowl.
Brush Olive Oil onto your wraps on both sides. Sprinkle with the cayenne and paprika. I usually use the brush to spread the seasoning out a little after doing this.
Fold your wrap into quadrants and cut using a scissors into triangles. (Basically this translates into ….. just cut your wraps using a scissors into triangle shapes resembling nacho’s……whatever way you fancy).
Place the cut wraps on a lined oven tray and pop in the oven for 8-10 minutes. Until they are golden. Then take out and leave to cool.
I defrost my pork in my steam oven but you can so by whatever method you choose. I get it nice and warm – ready to eat prior to popping it on my nacho’s.
Whilst it is defrosting, I prepare my avocado but cutting it into small chunks.
Slice your spring onions into slim pieces.
Simply arrange your nacho’s on an oven proof platter/tray. Put your pulled pork on top and sprinkle the avocado, spring onion, Jalapeno’s and grated cheese over it.
Pop your plate under a medium heated grill for a few minutes until your cheese is bubbling. Alternatively you can pop it in the oven for 7-8 minutes if you prefer. Just watch it so your Nacho’s don’t brown too much.
Then enjoy with zero guilt. It’s basically the same as having a toasted wrap…. you just assembled it differently. Oh and feel a small bit smug……it’s Springtime after all…… and you got through another February too!
Your’s, waiting on summer vibes,
*You can make them gluten free, wholemeal, plain……whatever you fancy!
Photographs by Brid O’Donovan