Heat the oil in a non-stick frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Slice the onion and add to the pan with a pinch of salt. Cook until softened.
Drain the juice of the Kimchi and leave it in a separate bowl.
Heat the oil over a high heat and add the drained Kimchi for stir fry then add 1 tsp of brown sugar to neutralise the acidity of the Kimchi.
Add the cooked chicken (or chickpeas) and onion to the Kimchi pan. Cook for extra 5 mins to combine all the flavours into the chicken. Then add the mozzarella cheese to the chicken to melt.
Heat the tortilla wrap on a medium heat pan until it turns to a lightly brown colour.
Remove the wrap from the pan, add the Kimchi flavoured chicken, sliced pepper, sweet corn, handful of wild rockets and mango chutney.
Roll up and serve with plenty of napkins!