1 For the dough: mix the flour and salt, add the butter and rub into a crumbly consistency. Make a hollow in the middle and pour in the water. Bond into a smooth dough. Do not knead. Wrap in foil and leave in a cool place for 30 mins.
2 Cut the dough into 8 portions. On a little flour, roll out each portion into a circle of about 2 mm thick. Heat up a stainless steel or cast iron pan. Fry the tortillas one after another on a medium heat until brown bubbles appear. Turn over and fry the other side. Pile the tortillas on top of each other, cover up and keep warm.
3 Spread a little roast meat, mozzarella, cress/rocket and chilli sauce/pesto on each tortilla. Then salt the tortillas and roll them up. Cut them into sections about 2.5 cm wide and fix them in place with a toothpick. Serve either warm or cold.