1. Heat a pan with a little butter and sauté the carrots, peppers and oyster mushrooms on a high heat for two minutes. Season with salt and pepper.
2. Toast or grill the tortilla bread on a hot grill pan.
3. Fill your tortillas with your heated vegetables and pieces of baby romaine lettuce.
4. Top with slices of Castello Piquant Cream Cheese and fresh coriander.
5. Serve with sweet chili sauce, lime wedges and a sprinkle of red chili flakes
6. Enjoy the deliciously piquant flavours!