Cut the chicken breast into strips, season them with taco seasoning and fry them in some olive oil at medium heat (about 5-7 minutes). Remove the breasts from the pan and let them cool.
Season the pepper strips with the seasoning mix and fry them in the remaining two tablespoons of oil. Add the salsa dip and let it cool. Peel the avocado and mango and cut the pulp into oblong strips.
Fry the tortillas in some oil shortly until they are crispy. Spread one tablespoon of the salsa dip on each wrap, sprinkle the wraps with the lettuce leaves and add the avocado, mango, peppers and chicken meat. Roll up the wraps and serve them immediately.