Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel and chop onion and garlic. Clean, wash and chop the peppers. Drain the corn. Wash parsley, chop leaves.
Fry the chopped leaves in hot oil until crumbly. Fry prepared ingredients for about 3 minutes. Stir in tomato paste and cream, bring to the boil. Season with salt and pepper.
Spread the sauce in the middle of the wraps. Roll up the wraps loosely and place them in a casserole dish. Grate cheese, mix with crème fraîche and spread on the wraps. Bake in a hot oven for about 10 minutes.