Vegetable Tacos With Chipotle Sour Cream

• Pour the frozen peppers into a medium saucepan with a tbsp of olive oil. Add the spices & oregano to the pepps and season with salt and pepper.
• Once the peppers defrost and start to fry, they’ll form a sauce. Fry until all the liquid has evaporated and the peppers get a bit of colour on them.
• While the peppers are frying, finely dice the tomatoes & red onion. Instead of coring the tomatoes (getting rid of the juice part in the middle), add your diced tomato to a sieve and the excess liquid will drain out on its own.
• Finely chop a handful coriander and combine it in a mixing bowl with the diced tomatoes, onion, 1 tbsp of olive oil and the juice of half a lime. Salsa complete
• Rinse and chop the lettuce so its ready to be assembled.
• Combine the sour cream, a tbsp of chipotle paste, 1¼ tsp garlic granules, the juice of half a lime and a couple of pinches of salt. Chipotle cream is ready to go.
• Final step is to dry fry the wraps. This is optional but gives the wrap the ‘taco’ structure which is what we’re all here for and it’s easy to do! Fold the wraps evenly across their diameter and add to a frying pan (no oil!) on a high heat. Use your tongs to regularly flip the wrap until it feels firm. This will take a minute or two depending on the heat of your pan- pls don’t walk away as they go from great to burnt real quick!
• Assemble the taco with a spoon full of spiced peppers, a layer of lettuce, a generous helping of the salsa, the chipotle sour cream & a squeeze of lime. Olala she’s fab. Have a go!

Serving size is two wraps per portion, although one could be enough if you have a smaller appetite (not me). Store the elements separately and assemble when you’re ready to eat to keep the crispiness of the taco. Enjoy! xxx