Instructions: Toast the cumin, pepper, dried thyme and chilli powder in a hot pan. Add the arrowroot, water, and salt to taste, creating an enchilada sauce.

Seperately, mix together the chives, lemon juice, seafood and cream cheese.

Place this mixture on a tortilla and roll up carefully keeping ingredients inside.

Serve these on a plate and add the enchilada sauce and the rice mixture.

Add some salsa sauce on the side along with some sour cream and sprinkled coriander.

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