A good entertaining dish. Use the wraps instead of chips as a healthier alternative, sprinkle dried herbs or extra flavourings over the wrap style chips as well.
1 cup semi-sundried tomato (I use the strips) with a small amount of jar oil
2 Tb sunflower seeds
1 Tb pine nuts, slightly roasted
Sprinkle of salt and pepper
2 mountain bread wraps, cut into triangles
canola oil spray
1. Pre-heat your oven to 180C.
2. In a food processor pulse the sundried tomato, sunflower seeds and roasted pine nuts until you get a slightly chunky/ your desired consistency. I also like to add a small amount of salt and pepper at this stage.
3. Break apart the wraps (into triangle pieces) and spray with the canola oil spray on both sides. Place evenly on a baking tray and lightly toast in the oven for 10-15 minutes until slightly crispy. You may need to turn them over half way or leave for a further 5 minutes after turning.
4. Serve the dip with the wrap triangles.