Instructions: Mix the flour and salt with enough water to produce a firm dough, then knead oil into the dough.

Divide the dough into small balls and individually wrap in plastic until ready to use (can be made a day in advance and kept in the refrigerator).

Place each ball between baking paper and roll out with a rolling pin or an iron (to cook at the same time, turn the iron on high heat and press down over the baking paper), or use a skillet over high heat and press the tortilla down with a damp cloth when air bubbles form. When they are all cooked, set aside on a serving plate.

Filling Mixture:
Place all the ingredients into a bowl and mix well.

To serve: fill each tortilla with the salad mixture and top with a salsa of diced tomato, salt, pepper, extra virgin olive oil and lemon juice.

For a final touch, add a dollop of sour cream and fresh coriander.

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