Heat up a saucepan over a medium-low heat. Add in the tomato paste, oregano, smoked paprika, garlic powder and chilli flakes. Fry for a few seconds then add in the tinned tomatoes. Stir. Season well with salt and pepper and add the sugar. Stir again and add the sprigs of fresh thyme. Place over a lid and simmer on medium-low heat.

Add vegetable oil to a skillet or large frying pan. Once hot add in the onions. Fry for a couple of minutes then add the sliced turkey/chicken and the bell pepper slices. Fry over a medium heat until the turkey/chicken slices are opaque all over. Season with salt and pepper.

Add in the smoked paprika, cayenne, garlic powder and onion granules. Stir well until the ingredients are coated. Fry for another 2-3 minutes. Remove from the heat.

Check on the tomato sauce. It should have thickened slightly. Stir and remove from the heat. Fish out the sprigs of thyme and discard them.

Preheat your oven to 180 (fan) or gas mark 6. Assemble the wraps by placing in some of the turkey/pepper/onion mixture into each then rolling them up, like you would a burrito, tucking in the ends.

Spoon a little of the tomato sauce into the base of your oven proof dish to form a thin layer then lay the rolled up filled tortillas inside, one by one next to each other in a row. Pour over the remaining tomato sauce. Scatter over the grated cheese. Bake in the oven for approximately 15-20 minutes or until the cheese is golden and bubbly. Leave to cool for a couple of minutes before serving it up. Dollop over some cooling crème fraiche and garnish with a few fresh chives. Enjoy! :)