Print Options:

Veggie Nice Tortilla Cones

Yields4 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Did someone say ice cream tortillas?! Thanks Foodies of SA for this super Veggie Nice Tortilla Cone recipe topped with our Butternut Balls and Falafels. This creative meal will go down perfectly with the kids, at a party, or with anyone who likes to have a bit of fun with their food!

veggie cone

 3 large tortillas
 Olive oil, for brushing
 1 pack of Fry’s Chickpea and Roasted Butternut Balls
 1 pack Fry’s Chickpea & Quinoa Falafels
 6 large iceberg lettuce leaves
 1 avocado
 1 tbsp lemon juice
 Salt & pepper to taste
 Beetroot hummus
 Sesame seeds, grated carrot and a fresh herb to garnish

Preheat the oven to 180°C.


Cut each of the 3 tortillas in half. For each cone use half of a tortilla.


Roll the two cut edges around each other, creating a cone. Fold the excess on the inside and press to bond together. Pierce the edges with a toothpick to firmly hold the cone together while baking.


Brush very lightly with olive oil on the outside of each tortilla cone.


Place the cones upright in a 6-hole muffin tin.


Place the Fry’s Chickpea & Roasted Butternut Balls and Fry’s Chickpea & Quinoa Falafels on a greased baking tray, spread out evenly and brush with oil. Bake in the oven together with the tortilla cones for 15 minutes until golden & crispy.


Remove both trays from the oven & allow to cool.


Scoop the flesh out of the avo & place in a bowl, add 1 tbsp lemon juice, salt & pepper to taste.


Mash well with a fork.


Assemble the tortilla cone, place chopped lettuce inside each cone, essentially lining the inside of the cone.


Add a generous spoonful of smashed avo to the bottom of each cone.


Add a cooked Fry’s ball of your choice to each cone.


Top each cone with a generous spoonful of beetroot hummus.


Garnish with sesame seeds, carrots and fresh herbs, and enjoy!


Recipe in collaboration with Foodies of SA

Nutrition Facts

Servings 0