Une nouvelle façon de cuisiner des tortillas 🏻‍ Farce Express, Sans friture, Sans cuisson

Ingredients

• 1 Red Mini Pepper (small, cut into very fine dice)
• 1 Orange Mini Pepper (small, cut into very fine dice)
• 0.5 Tomato (half a medium tomato, pulp removed, flesh diced fine)
• 1 can Canned Tuna in Water (approx. 150 g, drained)
• 0.25 cup Sweet Corn Kernels (drained if canned)
• 8 Black Olives (pitted, sliced into thin rounds)
• 0.33 cup Mozzarella Cheese (shredded)
• 3 Hard‑Boiled Eggs (cooled, peeled and diced very fine)
• 2 tablespoons Light Mayonnaise (very low‑fat version preferred)
• 2 tablespoons All‑Purpose Flour (for edible glue)
• 2 tablespoons Water (room temperature)
• 5 Small Flour Tortillas (6‑inch) (soft, cut in half to make pockets)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Dice Peppers and Tomato

   Trim the red and orange mini peppers, then cut them into very fine dice. Halve the tomato, discard the juicy pulp, and dice the flesh into similarly small pieces.

   Time: PT4M

2. Prepare Remaining Fillings

   Dice the three hard‑boiled eggs into tiny pieces. If using, slice olives, grate mozzarella, and measure corn. Drain the canned tuna.

   Time: PT2M

3. Mix the Filling

   In the large mixing bowl combine the diced peppers, tomato, tuna, corn, olives, mozzarella, and eggs. Add 2 Tbsp light mayonnaise, ½ tsp salt, and ¼ tsp black pepper. Stir until everything is evenly coated.

   Time: PT3M

4. Make Edible Glue

   In the small bowl whisk together 2 Tbsp all‑purpose flour with 2 Tbsp water, adding the water gradually until a smooth, thick paste forms.

   Time: PT2M

5. Cut and Prepare Tortillas

   Lay each tortilla flat and cut it in half, creating two semi‑circles. You will end up with ten pieces that will become triangular pockets.

   Time: PT2M

6. Assemble the Pockets

   Place a tortilla half on a plate, brush a thin line of the flour‑water paste along the straight edge. Spoon a modest amount of filling onto the center, fold the half over to form a triangle, and press the glued edges together. Apply a little more paste on the outer edges and pinch to seal tightly.

   Time: PT5M

7. Crisp (Optional)

   Preheat the air fryer to 180°C (350°F). Arrange the sealed pockets in a single layer and air‑fry for about 5 minutes, or until the tortilla surface is golden and crisp.

   Time: PT5M

   Temperature: 180°C

8. Serve

   Transfer the pockets to a serving plate and enjoy warm or at room temperature.

   Time: PT0M

Nutrition Facts

Calories

70

Protein

4 g

Carbohydrates

3 g

Fat

2.5 g

Fiber

0.1 g

Ingredient Substitutions

• Instead of Red Mini Pepper: Red Bell Pepper (large)
• Instead of Orange Mini Pepper: Orange Bell Pepper (large)
• Instead of Tomato: Cherry tomatoes (halved)
• Instead of Canned Tuna in Water: Canned salmon, Cooked shredded chicken
• Instead of Sweet Corn Kernels: Peas, Diced carrots
• Instead of Black Olives: Green olives, Capers
• Instead of Mozzarella Cheese: Cheddar, Swiss, Vegan shredded cheese
• Instead of Hard‑Boiled Eggs: Silken tofu (for vegans)
• Instead of Light Mayonnaise: Greek yogurt, Avocado puree
• Instead of All‑Purpose Flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of Small Flour Tortillas (6‑inch): Corn tortillas, Gluten‑free tortillas
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Mixing Bowl
• Measuring Spoons
• Food Brush
• Air Fryer (optional)
• Plate or Tray

Critical Steps — Do Not Skip

• Removing tomato pulp to avoid soggy filling.
• Creating a smooth flour‑water paste for a reliable edible glue.
• Sealing the tortilla edges firmly with the paste to prevent opening.

Chef Tips from the Video

• Add a pinch of smoked paprika to the mayo for a subtle smoky flavor.
• Replace mozzarella with feta for a tangier bite.
• Garnish each pocket with a tiny leaf of fresh cilantro or parsley for color.

Troubleshooting

Storage

Refrigerator: Store un‑cooked pockets in an airtight container for up to 2 days.

Freezer: Not recommended; tortillas become soggy after thawing.

Room temperature: Best consumed within 2 hours at room temperature.

Make-Ahead Tips

• The filling can be prepared up to 24 hours in advance and kept refrigerated.
• The flour‑water paste can be made a few hours ahead; stir before using.

Frequently Asked Questions