Prawn Enchiladas

1 pack of raw tiger or other large prawns
1 red pepper
1 green pepper
1 red onion
~12 cherry tomatoes
3 Tortilla wraps (large)
1/2 lime.
Manchego cheese
Spicy Italian seasoning
Cajun Seasoning
Lea & Perrins

Chop the peppers into triangles, ~1 1/2 cms a side, place on a foiled baking tray covered with a glug of olive oil, and add another glug over the peppers. Shake around a bit until covered, and place under a medium grill until starting to char.
Quarter the tomatoes, and once the peppers are done, place them in the baking tray, sprinkle with salt, and grill until charred.
Halve the onion, and slice finely. Fry up slowly in oil until turning translucent. Add the peppers, and season generously with the cajun, and sparingly with the Italian seasoning, and a splash of Lea & Perrins. Cook for another minute, and add the prawns and cook until pink.
Turn off the heat, add the tomatoes and the juice of 1/2 a lime. Mix well.
Spoon the mixture out into three wraps in a large pyrex dish. Wrap up loosely and grate the Manchego over them all, until covered well. Place the whole lot under the grill until the cheese is starting to brown.