Tortillas:
1 cup cake (plain) flour
1 cup nutty wheat flour
1 ½ tsp baking powder
10ml vegetable oil
190ml fat free milk, lukewarm
Pinch salt
Extra flour, for rolling out
My filling:
1 x 425gm tin tuna in brine, drained
1 stick celery, sliced
90ml low fat mayo
1 lettuce, shredded
2 carrots, grated
3 tomatoes, sliced
½ red onion, cut in rings
2 eggs, hard boiled and sliced
Method
Mix the flours, salt and baking powder into a bowl.
Make a ‘well’ in the centre and pour in the milk and oil.
Work it all into a sticky dough.
Turn the dough onto a floured surface and knead for 3 minutes.
Rest the dough, covered with a damp cloth, for 10 – 15 minutes.
Divide the dough into 8 equal sized balls and rest again for 15 minutes.
Take one ball of dough at a time and roll it out to ±20cm circle.
Spray a heavy-based pan with non-stick cooking spray.
Dry fry each wrap for 3 – 4 minutes each side.
Remove from the pan and lay on a clean tea cloth; cover with a sheet of foil (to keep in the moisture).
For the filling, combine the tuna, celery and mayo.
Spread this down the centre of each wrap and top with all the other salad-y bits.
Roll up each wrap and hold closed with a toothpick.
These tortillas are far superior to the commercial ones and well worth the effort of making. They also freeze well (unfilled, of course!) – seal in plastic and freeze for up to a month. Thaw fully, wrap in foil and reheat in a warm oven before filling with whatever you like.
