tortillaspineappplesalsa

Vanessa's tortillas with pineapple salsa

  • Serves 4
  • Prep time: 30 mins | Cooking time: 30 mins

My tortilla dish is easy, economical, ideal for kids to help out with and makes an impressive addition to the barbecue!

Ingredients

  • Leftover ham to suit

  • 2 cups flour

  • 1 teaspoon salt

  • 1/4 cup oil

  • 2/3 cup warm water

  • 1 cup fresh pineapple -cored, diced

  • 1 avocado, diced

  • 1 red capsicum, diced

  • 1/2 red onion, finely chopped

  • 1/2 red or green chilli, finely chopped

  • Handful chopped fresh coriander

  • Juice of 2 limes or lemons, for dressing

  • 2 tsp sugar, for dressing

  • 2 tsp fish sauce

  • 2 tsp oil, for dressing

Method

  1. In a bowl, sift together the flour and salt; slowly add the oil and warm water and mix to form a dough.

  2. Knead for about 10 minutes so it forms a smooth ball (the kids can do this bit). Rest, covered with damp cloth, for about 10 minutes. Divide into 10 even pieces.

  3. On a floured surface, with a floured rolling pin, roll out the dough into thin circles about 10cm in diameter.

  4. Heat a frying pan wiped with a little oil and cook one tortilla at a time for about 1 minute each side or use your barbecue to cook multiple tortillas. Expect areas to puff up and brown spots to appear! Re-oil pan for each tortilla. Keep tortillas warm under a clean tea towel until ready to use.

  5. Toss all the salsa ingredients together. Shake the dressing ingredients in a lidded jar before stirring through the salsa.

  6. To assemble: Pile warmed leftover ham on warm tortillas. Add a good spoonful of salsa to each.

Fold or roll and wrap in a serviette to serve.