Directions

1. Spray a large baking tray with Frylight.
2. Place the triangle tortilla wraps in a single layer on the baking tray and then spray with Frylight.
3. Heat your oven to 200 °C / 180 °C fan, and cook the nachos for 10-12 minutes until golden brown and crispy.
4. While they are cooking make your guacamole and tomato salsa. Add the avocado, lime juice, salt and pepper to the bowl and roughly mash.
5. For the salsa, mix the tomatoes, red onion and coriander chopped (saving a few leaves for garnishing). Set aside your salsa and guacamole. 
6. Once the nachos are cooked, remove from the oven. Place into an ovenproof serving dish or plate and sprinkle over the grated cheese. Return to the oven for 2 minutes until the cheese has melted. 
7. Remove from the oven and spoon over the guacamole, tomato salsa and sour cream. Garnish with the extra coriander to serve.