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Mini tortilla salad bowls with BBQ corn salsa

Mini tortilla salad bowls with BBQ corn salsa


The sweetness of the corn goes so well with zingy lime juice and creamy avocado

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    998kj 238kcal
  • Fat
    Med 14%
  • Saturates
    Low 11%
  • Sugar
    Low 14%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 1 tbsp Co-op olive oil, for brushing
  • 6 Co-op mini wheat and white tortilla wraps
  • For the corn salsa:
  • 4 Co-op sweetcorn cobettes
  • 4 Co-op cocktail vine tomatoes, roughly chopped
  • 3 Co-op spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • Half a 25g pack coriander, finely chopped
  • 1 avocado, diced
  • Juice of 1 lime
  • 50g Co-op Irresistible Somerset vintage Cheddar (optional), grated


  1. Preheat the oven to 180ºC/fan 160ºC/Gas 4
  2. Brush 6 holes of a 12-hole muffin tray with a little of the oil
  3. Push the wraps into the greased muffin holes, then gather up the edges to form bowls
  4. If a tortilla tears, pinch together to seal
  5. Bake for 12 mins. Take out of the oven, flip the cups upside down and bake for another 5 mins to crisp the bases
  6. Remove and allow to cool completely
  7. Meanwhile, fire up the barbecue or heat a griddle pan over a high heat
  8. Brush the cobettes lightly with some of the oil, then cook for 15 mins, turning regularly, until slightly charred all over
  9. Remove from the griddle and set aside until they’re cool enough to handle
  10. Stand the cobettes on one end and use a sharp knife to slice off the corn kernels, then tip them into a bowl
  11. Add the tomatoes, spring onion, chilli, if using, and coriander, season and give it a good stir
  12. Fold in the diced avocado and the lime juice
  13. Spoon the salsa into the tortilla bowls, top with the cheese, if using, then serve