Styrian Tortillas: The ideal 15-minute Leftover Meal

 Preparation time: approx. 15 min.
 For 2 people
 Difficulty level: Easy
200 g flour
1 tsp baking powder
150 ml water
1 tbsp lard (optional oil)
250 g Canned scarlet runner beans (alternatively red kidney beans)
Lettuce leaves
Mountain cheese (type Gruyère)
Fried chicken cut into strips
1 handful of mushrooms
Pumpkin Seed Oil & Apple Cider Vinegar to taste
Sour cream and chives as a topping
Salt, pepper, chilli flakes
Special equipment
From the region
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I tried it. It’s not complicated.

We often serve these tortillas – whenever we don’t have time to cook elaborately, or when friends visit and we want to be uncomplicated and sociable. Mostly when we have to turn leftovers into something delicious. And quite often, if we just feel like tortillas.


Aside from Palatschinken, soft tortillas are simply the ideal meal of leftovers. They can be filled with just about anything the fridge will have left at the end of the week.


Open cheese, leftovers tomatoes, salad leaves, leftover meat from lunch. Rice left over. The prospect of warmed up leftovers from the day before doesn’t always make us smile. But there are few things that I do more reluctantly than throwing away food leftovers, because of their forgotten existence in the third refrigerator shelf and their abandonment to freely decay. Maybe because we live in a time and in a place that even makes this possible. It is simply wrong. The value of food goes beyond spontaneous pleasure. 


Incidentally, one of our absolute favourite tortillas is the Styrian version with scarlet runner beans, pumpkin seed oil, chicken strips and mountain cheese. And because these ingredients are often part of our diet in this part of the world, the chances of a tortilla party at the end of the week are pretty good. 

1. For the tortillas, put the flour, baking powder and salt in a bowl. Stir in the lard or oil with a spoon. Then slowly add the lukewarm water and turn it into a smooth dough. Cover and set aside.

2. For the filling, quickly fry the mushrooms in a little oil. Add the chicken strips and fry them too. Prepare the cheese. Wash the lettuce leaves. Marinate the beans with a little bit of the oil, apple cider vinegar, salt and pepper.

3. Divide the dough into 4 – 5 equal pieces and roll out flat. Heat a pan and bake the tortillas shortly. It is important not to bake them too long: They will become brittle and can not be rolled. Wrap the finished tortillas in a kitchen towel and keep warm. Proceed until all tortillas are baked.

4. Fill the tortillas.


The tortillas are also perfect for a picnic, as a snack in the office, or just on the go.

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