Cut the mango into two halves along the stone. Score the halves from top to bottom, down to the skin, to form thin strips. Press the skin inside out and cut the strips off. Or use a mango slicer.
Mix the cream fraîche with the mayonnaise and mustard. Spread the cream on the wraps. Season with pepper and divide the salad leaves, mango and chicken over the wraps. Roll them up as tightly as possible.
Prefer spicy? Replace the mustard with sambal chilli sauce or sriracha sauce.
