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Ingredients
Tuna Tortilla Wraps with Carrots and Sprouts
- For the tortillas
- 500 grams Pastry flour
- ½ tsp salt
- 60 milliliters vegetable oil
- 160 milliliters water (lukewarm)
- For the filling
- 300 grams carrots
- 2 Tbsps minced cilantro
- 6 Tbsps Chili sauce (Asia-style)
- 200 grams Sour cream
- 2 cans Tuna packed in oil (a total of 300 g drained)
- 100 grams tender Sprout
In a large bowl, mix together the flour, salt and oil to form a crumbly dough. Continue stirring, adding more water if necessary, until the dough forms a ball. Transer to a floured work surface and knead until the dough is soft and elastic. Brush the dough with oil, cover with a cloth, and let rest for at least 30 minutes and up to 2 hours. (For longer storage, wrap in plastic wrap to keep the dough moist.)
After resting, divide the dough into 8 equal pieces and roll each piece with a rolling pin into a tortilla about 20 cm (8 inches) in diameter.
To cook the tortillas, heat a heavy grill pan well, put one of the tortillas in the pan and fry for about 30 seconds until the dough bubbles on top and is golden brown on the bottom. Turn over and fry the other side. The tortillas should still be soft and flexible enough to roll. Stack the finished tortillas on a plate. Continue until all of the tortillas are fried.
For the filling, peel the carrots, grate coarsely, and mix with coriander, chili sauce and sour cream. Drain the tuna and pull into flakes with a fork.
Lay the tortillas flat on a clean work surface, spread the carrot mixture on top, leaving a border, and top the carrot mixture with the tuna. Top with the sprouts. Fold the sides of the tortilla in to the center and then roll up the tortillas from the bottom firmly.
To serve, cut the tortilla rolls in half on an angle and arrange in glasses.