Wash, pat dry and finely slice the capsicums, carrots and onions. Chop the jalapenos and set them aside.

Heat 2 tbsp oil in a heavy-bottomed pan over medium-high heat.

Add salt, red chilli powder, cumin powder, garam masala, coriander powder and kashmiri red chilli powder. Stir for a few seconds.

Combine the spices and chicken mince, stirring well. Cook the mixture for 7-8 minutes while occasionally stirring until the chicken turns white and thoroughly cooks. Then, turn off the heat and transfer it to a plate.

Add a teaspoon of oil to the same pan and heat it over a medium-high flame. Add the sliced bell peppers and saute for 2-3 minutes. Transfer them to a plate.

Add another teaspoon of oil to the pan and add the sliced onions. And cook for 3-4 minutes until they turn pinkish. Transfer them to the plate.

Add one more teaspoon of oil to the pan, add the sliced carrots, and saute for 2-3 minutes. Transfer them to the plate.

Lay a tortilla on a clean flat surface. Use a knife to spread 1 tbsp of mayonnaise and schezwan sauce on the tortilla.

Place some cooked chicken mince, capsicum, and carrots in the centre of the tortilla.

Add 3-4 pieces of jalapenos on top.

Add grated cheese on top and wrap the tortilla from three sides. Secure it with a toothpick to prevent it from opening.

Assemble all the wraps and set them aside.

Heat a heavy-bottomed pan or grill to medium heat. Brush it with oil and cook each wrap for 2-3 minutes on each side or until the tortilla is crispy and slightly golden from both sides.

Remove from heat and serve immediately with a dipping or tomato sauce.