Pre-heat oven to 180 degrees celsius. Line two baking trays with baking paper and set aside.
Brush each wrap with olive oil and sprinkle with salt, cumin and sesame seeds. Cut into eighths and place on the baking trays. Bake for 10-15 minutes until sesame seeds are slightly golden and the wrap is crispy.
While the chips are baking, place the avocado, coriander, garlic and lemon juice in a small food processor and process until smooth.
Serve the guacamole with the chips. Dip and enjoy!
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.