Mini Wraps with Chicken Filling

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Preparation time:
Cooking time:
Yield: 36

In a bowl, combine the mustard and salt. Spread the mixture on both sides of the chicken.
In a skillet over medium-high heat, brown the chicken in oil until cooked through, about 5 minutes per side. Set aside on a plate and let cool. Once cooled, cover and refrigerate until well chilled. Slice into thin strips and set aside.

Place 6 tortillas on a clean surface. Make a straight edge on each tortilla by trimming about 7.5 cm (3 inches) off 1 side. Brush the tortillas with mayonnaise. Divide the lettuce, tomatoes, bacon and half the chicken among the tortillas, arranging the ingredients along the straight side. Season with salt and pepper.
Roll each tortilla tightly and wrap it with parchment paper. Tie each roll with 3 small ribbons, 1 in the middle and the others about 5 cm (2 inches) from the ends. Trim the ends and cut each roll between the ribbons into 3 equal pieces.

In a bowl, combine the mayonnaise and chili powder. Set aside.
Place 6 tortillas on a clean surface. Make a straight edge on each tortilla by trimming about 7.5 cm (3 inches) off 1 side. Brush the tortillas with the flavoured mayonnaise. Divide the mango, cucumber and half the chicken among the tortillas, arranging the ingredients along the straight side. Season with salt and pepper.
Roll each tortilla tightly and wrap it with parchment paper. Tie each roll with 3 small ribbons, 1 in the middle and the others about 5 cm (2 inches) from the ends. Trim the ends and cut each roll between the ribbons into 3 pieces.