Dice the peppers and tomatoes.

Heat the oil in a frying pan and sauté the peppers over medium heat.

Add the diced tomatoes and the drained kidney beans and corn.

Add the Mexican seasoning and stir everything well.

Heat the wraps according to the instructions on the package.

Spread the (plant-based) crème fraîche on the wraps, then top them with the lettuce and the vegetable-bean mixture.

Roll the wraps up tightly and cut them in half. Delicious with avocado wedges.