Roughly crush 1 tsp of the coriander seeds in a pestle and mortar. If you don’t have a pestle and mortar, use the end of a rolling pin to crush the seeds in a small bowl.
Stir 1 tsp of the smoked paprika into the coriander seeds. Pop the pork stir-fry strips in a bowl. Add the spice mix and ½ tbsp olive oil. Season with salt and pepper. Turn to coat. Put to one side.
Rinse the peppers and halve them. Scoop out the seeds and white bits. Slice them into finger lengths. Peel the onion and slice it into thin wedges. Pop the veg in a bowl with ½ tbsp olive oil. Stir to mix them together.
Warm a large griddle or frying pan over a medium-high heat. Add the peppers and onions. Stir and fry for 5 mins till the veg are tender and lightly charred. Lift out of the pan. Pop onto a plate.
Add the pork to the pan. Stir fry for 3-5 mins till browned. Return the peppers and onions to the pan. Add 4 tbsp of the sweetcorn. Cook and stir for 1-2 mins till everything is warmed through. Take off the heat. Pop on a lid to keep everything warm.
Grate the cheese. Rinse the parsley and pat it dry. Finely chop the leaves. Pop them in bowls.
Warm a dry frying pan. Add the wraps, one at a time. Warm the wraps for 30 secs on each side so they are soft and pliable. Pop on a plate and cover with a clean tea towel to keep them warm.
Serve the tortillas with the pork fajita mix, chopped parsley and grated cheese – wrap everything up and tuck in.