Begin by heating the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and 1 teaspoon of vadouvan curry powder. Once the oil is hot, add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove from heat and let it rest for a few minutes before slicing.
While the chicken is cooking, take a mixing bowl and add the coarsely chopped chickpeas, mayonnaise, and an additional teaspoon of vadouvan curry powder (adjust to taste). Mix until well combined. This creamy chickpea spread will add a rich texture to your wraps.
On your cutting board, chop the cucumber into ¼-inch square strips and slice the bell pepper thinly. These fresh vegetables will add crunch and sweetness to your wraps.
Lay out your tortillas on a flat surface. Spread a generous amount of the chickpea mixture across each wrap. Layer on the sliced chicken, cucumber strips, bell pepper slices, toasted almonds, baby arugula, and chopped cilantro.
Carefully roll each tortilla, tucking in the sides as you go to keep all the fillings secure. Slice each wrap in half, and they are ready to serve! Pair with cranberry sauce for a touch of sweetness that complements the savory flavors beautifully.
