Steam the shell fish in a pot with tight fitting lid until open. Drain and reserve the obtained liquid. Remove the mussel and the clam meat from their shells and mix in the liquid. Cook the onion and the garlic in the butter until soft, add the fish pieces and the prawns and cook slightly. Pour in the shell fish with the liquids. Pour in the cream and reduce until slightly thicken. Mix in the tomatoes, herbs and halve the cheese. Divide the filling between the wraps and roll like cannelloni. Place in a lightly greased oven roof dish. Top up with the salsa, drizzle with more cream and the remaining cheese. Bake in a hot oven until cheese is melted. Serve with a side salad and lime wedges