Ingredients for making tortilla’s
- 3 cups (128 gram) plain flour + handful extra
- 1 1/2 teaspoon baking powder
- pinch of salt
- 4 teaspoons of vegetable oil (we’ve used sunflower oil)
- 115 gram (about 4 oz.) fresh spinach
- 3/4 cups milk (180 ml)
Ingredients for the filling
- 2 chicken fillets
- 1 red chili pepper
- half a cucumber
- 2 red tomatoes
- 1 (yellow) bell pepper
- 1 clove of garlic
- 1 shallot
- olive oil
- sour cream
- salt and pepper to liking
Kitchen equipment needed
- A large bowl
- Microwave (optional, but faster)
- Small saucepan
- A blender
- Rolling pin
- Large skillet
- Grill pan
Making the spinach tortillas — 1 hour
STIR together the plain flour, baking powder and a pinch of salt in a large bowl until evenly mixed. ADD vegetable oil and stir until the dough gets crumbly, then set aside. WARM up 3/4 cups of milk using a microwave or by pouring it in a small saucepan and putting it on low-medium heat using your stove top.
PLACE the spinach in a blender and pour in the warm milk. BLEND on high setting until the ingredients form a smooth mixture. POUR the blended spinach into the large bowl with flour and stir thoroughly to combine the ingredients. If you notice that the mixture is a little bit too wet, add more flour. The mixture should be stiff enough to form a ball of dough.
KNEAD the spinach tortilla dough using your hands for about 5 minutes, or until very smooth and well kneaded. FORM the dough into a ball, then wrap tightly using clingfilm. Refrigerate for at least 30 minutes.
LIGHTLY flour your working area and your rolling-pin. CUT the refrigerated dough into quarters (divide by four). ROLL each piece of dough out into a very thin circle. This circle should be about 8 inches (~20 centimeter) in diameter. The dough will be way more pliable when rolled out very thinly, plus it won’t take that long to bake.
HEAT a large skillet over medium heat, don’t add anything in the pan! COOK the spinach tortilla wraps one at a time using the hot and dry frying pan. Don’t worry, the tortilla won’t stick to the pan. Give it about 1 to 2 minutes each side, flip over a few times until golden brown spots appear. If you’re not going to use it immediately, let cool off and wrap in cling film before storing it into the refrigerator.
Cooking the tortilla filling — 20 minutes
FINELY dice the shallot, garlic clove, red chili pepper, two tomatoes, (yellow) bell pepper and cucumber. CLEAN the chicken fillets, remove any excess fat, blood or muscle. CUT the chicken fillets into nice, long strips and sprinkle some olive oil on top. HEAT UP the grill pan to very hot. GRILL the chicken strips on both sides until there’s a nice grill pattern.
POUR some olive oil to the large skillet, and lightly sauté the diced shallot and garlic. ADD dices tomatoes, red chili pepper and bell pepper and mix together. SEASON with salt and pepper.
GRAB a spinach tortilla and smear some sour cream on it. ADD filling and chicken strips, repeat for all tortilla’s. Finish them off with the diced cucumber and a nice bowl of tzatziki (see below):