Preheat oven to 180 degrees C. Cut each chicken fillet into six evenly sized strips.
In a bowl, combine the flour and Cajun spice. In another bowl, beat the egg. In the third place the bread which you have made into breadcrumbs in the food processor.
Lay a sheet of baking paper on a cutting board. Dip each chicken strip into the flour, then the egg, then the breadcrumbs. Lay on the baking paper. You can use the chicken immediately, or refrigerate for later.
Heat a frying pan over high heat. Add a large dash of sunflower oil.
Place half the chicken strips in the frying pan and cook, turning frequently, until browned on all sides. Transfer strips to an ovenproof dish and place in the oven. Repeat with remaining strips. Cook in the oven for 20 minutes. When frying the chicken, keep the heat high or they will absorb the oil and become greasy.
Warm the tortilla wraps in the microwave for 30 seconds. Coat each with mayonnaise, then add rocket, tomato, red onion, sweet chilli sauce and grated cheese. Add three chicken strips to each, roll up and enjoy!