Wraps with Shrimp, Pineapple and Crème Fraîche

1. Clean the lime, grate the green zest and squeeze out the juice.
2. Mix 3 tablespoons with the collected pineapple juice and lime juice through the red cabbage. Season with pepper and salt if desired.
3. Halve the cucumber lengthwise, remove the seed cores with a teaspoon and cut the flesh into thin strips.
4. Mix 1 teaspoon lime zest through the crème fraîche and season with freshly ground pepper.
5. Chop the cilantro finely.
6. Preheat the oven to 220°C.
7. Place the tortillas on a baking sheet lined with parchment paper and warm them for 2 minutes in the oven.
8. Top the warm tortillas with red cabbage, shrimp, cucumber, pineapple and cilantro.
9. Spoon the lime crème fraîche over it.
10. Roll up the tortillas, cut them diagonally in half and serve immediately.

Enjoy your meal!