Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (8-inch) flour tortilla
- 2 teaspoons unsalted butter (or neutral oil)
- 3 tablespoons chocolate-hazelnut spread
- 3–4 medium strawberries, hulled and sliced
- 1 pinch ground cinnamon (optional)
- 1 tablespoon chopped toasted hazelnuts (optional)
- 1 teaspoon powdered sugar, for dusting (optional)
Do This
- 1. Warm a small skillet over medium heat; add butter and let it melt.
- 2. Lay the tortilla in the skillet and toast 1–2 minutes per side until lightly golden and just crisp at the edges.
- 3. Transfer tortilla to a plate and let it cool 30–60 seconds so the spread goes on smoothly.
- 4. Spread chocolate-hazelnut over the warm tortilla, leaving a 1 cm border.
- 5. Arrange sliced strawberries on top; sprinkle with a pinch of cinnamon and chopped hazelnuts if using.
- 6. Dust with powdered sugar, slice into wedges, and serve warm.
Why You’ll Love This Recipe
- It tastes like a quick dessert crepe but uses an everyday flour tortilla.
- Ready in under 10 minutes with just a skillet and a few ingredients.
- Easily scaled up for a crowd or dressed up with extra toppings.
- Kid-friendly, date-night-friendly, and late-night-snack-friendly all at once.
Grocery List
- Produce: Fresh strawberries
- Dairy: Unsalted butter, whipped cream or vanilla ice cream (optional, for serving)
- Pantry: Flour tortillas, chocolate-hazelnut spread, ground cinnamon, powdered sugar, hazelnuts (or mixed nuts), vanilla extract (optional)
Full Ingredients
For the Toasted Tortilla Base
- 1 (8-inch) flour tortilla
- 2 teaspoons unsalted butter or neutral oil (such as canola or sunflower)
For the Chocolate-Hazelnut & Strawberry Topping
- 3 tablespoons chocolate-hazelnut spread
- 3–4 medium strawberries (about 60 g), hulled and thinly sliced
- 1 small pinch ground cinnamon (about 1/16 teaspoon, optional)
- 1 tablespoon chopped toasted hazelnuts (optional but delicious)
For Finishing & Serving (Optional but Recommended)
- 1 teaspoon powdered sugar, for dusting
- 2 tablespoons lightly sweetened whipped cream or 1 small scoop vanilla ice cream
- 1/8 teaspoon pure vanilla extract, stirred into the whipped cream (optional)
Step-by-Step Instructions
Step 1: Prep the strawberries and gather ingredients
Rinse the strawberries under cool water and gently pat them completely dry with a clean kitchen towel or paper towels. Hull them by cutting off the green tops, then slice them into thin slices, about 3–4 mm thick. Set aside.
Measure out the chocolate-hazelnut spread, butter (or oil), cinnamon, hazelnuts, and powdered sugar so everything is ready to go. Having your ingredients prepared before you toast the tortilla makes the process fast and keeps the tortilla from cooling too much before topping.
Step 2: Toast the tortilla in butter
Place a small to medium nonstick skillet over medium heat. Add the 2 teaspoons of butter and let it melt, swirling the pan so the butter coats the bottom evenly. When the butter is fully melted and just beginning to foam, lay the tortilla flat in the skillet.
Cook for 1–2 minutes on the first side, pressing gently with a spatula, until light golden spots appear and the tortilla smells toasty. Flip and cook the second side for another 1–2 minutes. You are aiming for a lightly crisped surface with soft, pliable center—not cracker-crisp.
Step 3: Transfer and cool briefly
Using a spatula, transfer the toasted tortilla to a plate or cutting board. Let it cool for 30–60 seconds. This short rest keeps the chocolate-hazelnut spread from melting into a thin puddle while still letting it soften enough to spread easily.
If the tortilla seems oily on top, gently dab it with a paper towel before adding the spread. The slight crispness from toasting will give a wonderful contrast to the smooth chocolate and juicy berries.
Step 4: Slather with chocolate-hazelnut spread
Spoon the 3 tablespoons of chocolate-hazelnut spread onto the center of the warm tortilla. Using the back of the spoon or a small offset spatula, spread it out into an even layer, leaving about a 1 cm bare border around the edge. This clean edge keeps the spread from oozing out once you add fruit or slice into wedges.
If your spread is very firm, you can warm it in the microwave for 5–10 seconds beforehand to make it silkier and easier to smooth across the warm tortilla.
Step 5: Arrange the strawberries and add crunch
Lay the sliced strawberries over the chocolate-hazelnut layer in overlapping circles or rows, covering as much of the surface as you like. For the best presentation, start from the outside and work inward, creating a simple rosette pattern.
Sprinkle a tiny pinch of ground cinnamon over the strawberries, if using. Then scatter the chopped toasted hazelnuts evenly on top. The nuts add a pleasant crunch and emphasize the hazelnut flavor of the spread.
Step 6: Finish, slice, and serve warm
Using a small fine-mesh sieve or tea strainer, dust the top lightly with powdered sugar. This adds a delicate sweetness and a bakery-style finish.
For serving, you can keep the tortilla whole and eat it with a knife and fork, or use a sharp knife or pizza cutter to slice it into 4–6 wedges, like a dessert quesadilla or sweet flatbread. Plate immediately while still warm and, if desired, add a dollop of whipped cream or a small scoop of vanilla ice cream on the side. Serve at once so the tortilla stays pleasantly crisp at the edges and the chocolate remains soft and glossy.
Pro Tips
- Dry the berries well. Any excess moisture on the strawberries can make the tortilla soggy. Pat them dry thoroughly after washing.
- Control the heat. Medium heat is ideal: too low and the tortilla dries out before toasting; too high and it scorches before it crisps.
- Warm the spread slightly if needed. If your chocolate-hazelnut spread is stiff, warm it 5–10 seconds in the microwave so it glides over the tortilla smoothly.
- Toast the nuts. If starting with raw hazelnuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant, then cool and chop. The flavor is much deeper than using them raw.
- Scale it up. Make several tortillas assembly-line style: toast all tortillas first, then spread and top them quickly so everyone can enjoy a warm treat at the same time.
Variations
- Banana-Hazelnut Tortilla: Swap half or all of the strawberries for thinly sliced banana. Sprinkle with a little extra cinnamon and a pinch of flaky sea salt to balance the sweetness.
- Mixed Berry Tortilla: Use a combination of strawberries, raspberries, and blueberries. Because raspberries are delicate and juicy, add them last and use a slightly lighter layer of spread.
- Folded Dessert Quesadilla: After spreading the chocolate-hazelnut and strawberries on half the tortilla, fold it over like a quesadilla and toast again in a lightly buttered pan for 30–60 seconds per side to crisp the exterior.
Storage & Make-Ahead
This dessert is best enjoyed immediately, while the tortilla is freshly toasted and the chocolate is still slightly warm and soft. If you must make it ahead, you can:
Toast the tortilla up to 2 hours in advance and let it cool completely, then store it at room temperature, wrapped loosely in foil. Prep and slice the strawberries up to 4 hours ahead, storing them in the refrigerator in a covered container and patting them dry again before assembly. When ready to serve, briefly warm the tortilla in a dry skillet for 30–60 seconds, then add the chocolate-hazelnut spread, strawberries, and toppings. Leftovers do not store particularly well; the tortilla softens and the berries release juices, so plan to make only what you will eat in one sitting.
Nutrition (per serving)
Approximate values for one fully loaded tortilla (including butter, chocolate-hazelnut spread, strawberries, powdered sugar, and hazelnuts): about 580 calories, 34 g fat, 66 g carbohydrates, 9 g protein, and 4 g fiber. Actual values will vary based on the specific brands of tortillas, spread, and toppings you use, and whether you include optional garnishes like whipped cream or ice cream.
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