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  • Serves 6

    For the tortilla
  • 200g self raising flour
  • 200g Unflavourerd Unsweetened Huel
  • ½ tsp salt
  • 300ml warm water
  • 3tbsp oil

  • For the guacamole
  • 1 large ripe tomato
  • 2 large avocados
  • Juice of 1 lime
  • Handful of coriander - leaves and stalks chopped finely
  • 1 small red onion - finely chopped
  • 1 chilli - deseeded and finely chopped

  • For the salsa
  • 2 medium tomatoes - finely chopped
  • 1/4 red onion - very finely chopped
  • 1 small garlic clove - finely chopped
  • small splash white wine vinegar
  • Juice of ½ lime
  • Handful of coriander - roughly chopped


  • Preheat oven to 200C/180C(fan)
  • Combine the flour, Huel and salt in a large bowl. In a measuring jug mix the warm water and oil together and add to the flour.
  • Stir together until all ingredients are well combined and form a dough.
  • On a floured surface, knead the dough for 2-3 minutes until smooth. Divide the dough into 8 balls and roll each one out individually. Aim for each tortilla to be a similar size to a dinner plate and as thin as possible without falling apart.
  • In a large frying pan warm a teaspoon of oil and cook each tortilla for 1 minute each side on a medium heat. Each side should just start to brown on any raised areas.
  • Remove tortillas for the pan and cut into triangles. Arrange the triangles on a baking tray so they are in one even layer. Sprinkle with a little sea salt and place in the preheated oven for 8-12 mins until golden and crispy.
  • For the Guacamole, finely chop the tomato and tip it into a bowl. Half and stone the avocados and spoon out the flesh into the bowl.
  • Tip the remaining ingredients into the bowl and roughly mash them together with a fork.
  • Finally, for the salsa, combine all the ingredients in a bowl and serve.

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