Tortilla Chips, Wraps and Guacamole Dip by Marilyn Wong

Recipe for tortilla wrap:
400g plain flour
1 tablespoon unsalted butter
1 teaspooon baking powder
1/8 teaspoon of salt
175ml warm milk (agak-agak)

Method: 
1. Rub the butter into the flour and baking powder mix.
2. Warm milk together with salt.
3. After butter is rubbed into the flour, slowly add the warm milk to the mixture and knead.
4. Keep adding milk until become soft dough (this is why I cant give exact milk amount because I stopped once the dough turns soft).
5. Put in mixing bowl and cover with towel for 10mins (the recipe says to oil it first but since there's butter in the dough already, mine do not need oiling).
6. After 10mins, divide into golf ball size and roll to the thickness you want (I made smaller balls, hence the smaller wrap size).
7. Cook in non stick pan without oil, whenever there is bubble forming (like picture2, you can flip to the other side).


Method for tortilla chips:
1. Preheat oven to 150C.
2. Use scissors and cut to the size you want.
3. Pop them in for 5/6 mins and then take out and flip them. (the recipe calls to drizzle salt at this point before flipping and popping into oven again, but I forego this step as this is for kids. For adult version you might want to do this).
4. After flip, pop them in again for another 5/6 mins (until slightly browned).
5. Take them out to cool.


Recipe for guacamole dip:
2 ripe avocados (it yields when you press lightly)
1/3 lemon (juiced)
1 tomatoes
half and onion (chopped)

Method:
1. Scoop the avocados into a bowl and mashed them up.
2. Add the lemon juice (please adjust the lemon juice as you go. Depends on how sour you would like it to be)
3. Add onions and chopped tomatoes (tomatoes should be added before serving as it will make the dip watery. to avoid this I removed the seeds).