Method

Heat the oil in a non-stick pan and fry the Quinova chunks on a low heat for 10 minutes, tossing frequently. Season well.

Meanwhile, to prepare salsa mixture, place all the tomatoes, lime juice, onion and coriander into a pan. Mix well and heat gently 2-3 minutes over a low heat. Remove from the heat and stir in the cooked Quinova chunks.

Place the tortillas on a flat surface and spread and spread with a heaped teaspoon of creme fraiche, shredded lettuce and Quinova salsa mixture. Roll up tortillas and place sealed side down in a large ovenproof baking dish.

Spoon any remaining quinova salsa mixture into the dish at the edges of the tortillas. Spread the remaining creme fraiche over the top and sprinkle with the cheese. Place in a pre-heated oven for 10-15 minutes until the cheese has melted.

To serve, top with fresh chopped tomatoes, chopped red onion and coriander.