Heat the olive oil in a large frying pan set over a moderate heat. Stir fry the turkey for 5-6 minutes, stirring occasionally. Add the mushrooms, tomatoes, chopped parsley, paprika, oregano and seasoning and continue to cook for a further 5 minutes over a reduced heat. Ensure the turkey is cooked through, with no pink showing. Remove from the heat.
Spoon the filling onto the middle of the tortillas and spoon a little of the fromage frais on top. Roll the tortillas up into cones and arrange on serving plates. Garnish with a sprig of parsley leaves and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.