Separate the lettuce leaves, wash them and leave to drain. 
Cube the tomatoes. 
Heat 1 tablespoon of oil in a pan and cook the shawarma for about 8 minutes. 
Heat 6 tablespoons of oil in a small wok, add the vegetables and the tomato cubes and stir-fry them for about 4 minutes until cooked. 
Add the paprika powder for the last 30 seconds. 
Add pepper and salt to season. 
Heat the tortillas according to the instructions on the packaging. 
Place these on 4 large plates. Put the shawarma meat, the lettuce leaves, tomato sauce and sour cream on the tortillas and fold them in half.
Fry the Original Seasoned Fries 9x9 for 3 to 4 minutes at 175°C. 
Serve them with the tortillas.