Fruity Chinese Cabbage Wraps with Figs and Oranges

1

Individually wrap each tortilla in aluminum foil and heat in preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 200°F/convection 175°F) until warm, about 10 minutes.

2

Meanwhile, halve cabbage, cut out core, quarter and cut into fine strips. Rinse and drain well in a sieve.

3

Peel oranges, removing all of the bitter white pith. Working over a bowl to capture the juices, cut between membranes to release whole segments. Squeeze membranes over bowl to extract as much juice as possible. Coarsely chop segments.

1

Remove the stems and finely chop figs, then mix with the orange juice.

2

Coarsely chop hazelnuts with a large knife and toast in a dry pan until golden brown.

3

Squeeze juice from the lime and mix the juice in a large bowl with the yogurt, honey and toasted hazelnuts. Season with salt and pepper. Mix in the cabbage, oranges and fig mixture.

3

Remove tortillas from foil and top each with cabbage salad, dividing evenly. Roll each tortilla into a tight log and cut in half diagonally. Secure with toothpicks and serve.