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Deconstructed Tortilla Salad

Serves 4 
Takes 20 minutes 


Hearty and satisfying, this is a summer take on one of our favourite winter dishes – New York Truck Tortillas. It works well as a packed lunch, so we usually make double the amount.

2 wholemeal tortillas
4 spring onions, whites parts only, finely chopped
2 avocados, peeled and cut into chunks
½ cucumber, peeled, de-seeded and cut into thick slices
400g can black (turtle) beans, drained and rinsed
100g feta cheese, crumbled
8 mint leaves, torn

Dressing:- 
4 tablespoon olive oil (or avocado oil)
Juice of 1 lime 
a dot of agave syrup or pinch of sugar
1 tbsp chopped dill
1 tbsp chopped mint
1 teasp finely chopped coriander stalks
1 red chilli, deseeded and finely chopped
1 teaspoon chipotle sauce (or smoked paprika)
salt and pepper

  • First of all, blitz together the dressing ingredients together, and adjust the chipotle and sweet/sour balance to taste 
  • Mix the spring onions, avocado, black beans and cucumber with the dressing in a large bowl. 
  • Cut the tortillas into 1cm strips. Dry fry in a pan until browned on all sides. 
  • Divide the salad mixture between 4 plates, and top with the feta and tortillas