For the tortilla dough, sift the flour and potato flour in a suitable bowl and add a tsp of iodized salt, add sunflower oil or other vegetable oil and five to six tbsp of water and mix everything together to form a smooth dough.
Knead the dough for three to four minutes, cover and let it rest for half an hour. Then divide into four portions.
Roll out each piece of dough on a surface sprinkled with a tiny bit of flour to a thin patty about 26 cm ø.
Heat a non-stick frying pan and heat the tortillas for about 20 seconds on each side.
Meanwhile, for the filling, blanch, peel and dice tomatoes, clean and dice yellow and green peppers. Rinse and dice celery as well.
Remove the skin from the avocados, pit them and press the flesh through a potato ricer into a large enough bowl and mix with the yogurt.
Add fresh cilantro greens, diced bell bell pepper and celery and season everything together with iodized salt, ground pepper and cayenne pepper.
Spread the prepared tortillas out flat, spread the colorful vegetable filling evenly on top, roll up and cut diagonally. Arrange on plates and garnish with fresh coriander or other herbs.
Our tip: It is best to use fresh herbs for a particularly good flavor!