Heat the tortillas as instructed on the pack. Cook in oven for about 8 minutes at 200C/fan 180/gas 5 cover with foil. Pat dry the pepper and pineapple slices. Wash and dry the rocket leaves.
Mix the cream cheese and sour cream with the seasoning and turmeric. Spread the creamy mixture onto the cooled tortillas and spread the rocket leaves evenly over them. Put a slice of ham on each of the tortillas and lay the pepper strips and pineapple on top. Sprinkle with the mint and roll the tortillas up, securing them with a cocktail stick.
The Colourfultaste campaign is financed with aid from the European Union.