Fruity Chinese Cabbage Wraps

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.

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

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.

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

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

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.