Tortilla pizzas

Name: tortilla pizzas
Cook time: 20 min
Total time: 28 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 Tortilla wraps; 2 medium sized egg; 1 lime cleaned up; 15 g fresh coriander; 30 g salted cashew nuts; 3 el extra virgin olive oil; 1 ready to eat avocado; 125 g Cherry tomatoes; 150 g canned corn; 1 head baby cream lettuce

Pizza of tortilla wraps, avocado, tomato, lettuce and corn.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with cup

Directions

Preheat the oven to 200 ° C. Divide the wraps over 2 baking trays lined with baking paper and bake for approx. 8 minutes in the oven (or bake in 2 parts on 1 baking tray).
Meanwhile, bring a pot of water to the boil. Put the eggs in and cook almost hard in 6 minutes. Let it frighten under cold running water, peel and halve.
Wash the lime clean and halve. Squeeze out 1 half and cut the other into segments.
Put the lime juice, coriander, nuts and oil in a tall cup. Purée with the hand blender into a salsa. Season with pepper and salt.
Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes of 1 cm.
Halve the cherry tomatoes and let the corn kernels drain. Cut the lettuce into strips.
Remove the wraps from the oven and brush with the cilantro salsa. Divide the avocado, tomato, corn and lettuce.
Place a 1/2 egg on each tortilla pizza. Serve with the lime wedges.