Homemade spinach tortillas

Making the spinach tortillas – 1 hour

Stir together the flour, baking powder and a pinch of salt in a large bowl. Add the sunflower oil and stir until the dough becomes crumbly, then set aside.

Heat the milk in a microwave, or in a small saucepan, until it is lukewarm. Place the fresh spinach in a blender and pour the lukewarm milk over it. Purée on high speed until smooth.

Pour the puréed spinach into a large bowl and stir in the flour mixture. Add more flour if you feel the mixture is slightly too wet. The dough should be firm enough to form a ball. The exact amount of flour depends on the spinach.

Knead the spinach dough with your hands, until smooth (around 5 minutes). Form into a ball and wrap with cling film. Place in the refrigerator for at least 30 minutes.

Dust the work surface and rolling pin with flour. Cut the spinach tortilla dough into 4 pieces. Roll out each piece of dough into a very thin round. Make each tortilla about 20 centimetres in diameter.

Heat a large frying pan over a medium heat; don't add anything to the pan. Fry the spinach tortillas, 1 by 1, in the hot, dry pan. Cook for a minute or two on each side, until brown spots appear.

Making the tortilla filling (optional) – 20 minutes

Chop the shallot, garlic clove, red chilli, 2 tomatoes, yellow pepper and cucumber into fine dice. Clean the chicken breasts and cut them into thin strips.

Heat the griddle pan over a high heat and grill the chicken strips for a few minutes on each side. Add a dash of olive oil to the large frying pan and sauté the chopped shallot and garlic.

Add tomato, red chilli and yellow pepper. Mix everything well and season with salt and pepper.

Grab a spinach tortilla and spread it with a little sour cream. Top with the filling and fried chicken strips and fold the tortilla closed.

Repeat for the remaining spinach tortillas. Serve with diced cucumber and/or a bowl of tzatziki, if desired. Enjoy your meal!