Pour the passata into a bowl and stir
in the garlic powder, onion powder
and caster sugar. Spread 2 tbsp of
sauce over each tortilla, leaving
about a 2cm gap around the edges.
Grate the cheeses and scatter them
over the tomato sauce.
Roughly chop the ham and the
jalapeños. De-seed the peppers
and dice into ½cm cubes. Scatter
the ham, jalapeños, peppers and
sweetcorn over the cheese, dividing
them between the 4 wraps.
Brush the edges of the wraps with
the milk, fold them over so that
the edges meet and you have a
semicircle. Use a fork, pressing
down hard to crimp together the
edges and transfer to a baking
tray (it’s ok if there are a few parts
that don't quite stick). Bake in the
oven for 10 minutes. Leave to sit
for another 10 minutes at room
temperature then serve.