Cut the chicken breast into tenders and season it with paprika, dried oregano, salt, and black pepper.

Fry the pepperoni in the frying pan for 2 minutes until crispy, then remove it from the pan.

Slice the cooked pepperoni into small pieces and set it aside.

Fry the seasoned chicken in the same pan for 3 to 4 minutes per side until fully cooked.

Dice the cooked chicken into bite-sized pieces.

Mix the tomato puree, passata, and remaining dried oregano in a small bowl.

Combine the tomato sauce with diced red bell pepper, cooked chicken, and sliced pepperoni.

Place half of the light cheddar cheese in the center of each tortilla wrap.

Divide the chicken filling between the wraps and fold each tortilla into a sealed wrap.

Fry the wraps in the pan, turning them until all sides are golden and toasted.

Slice each toasted wrap and drizzle with garlic and herb sauce before serving.