Sticky Pineapple & Pepper Wraps

Preheat the oven to 220 degrees Celsius. Heat the oil in a pan and fry the onion, garlic and peppers for around five minutes to soften. Add the pineapple, chopped tomatoes, tomato puree, lime juice and zest, soy sauce and honey and sauté for a few more minutes until warmed through. Divide the mixture between the tortillas (heat beforehand), roll them up, place on a pre-heated baking tray and bake in the oven for 3-4 minutes. Serve immediately garnished with the coriander and with a dollop of sour cream alongside.