Put the chicken breast into the chicken so tender sheets and pan fry on a low heat on both sides until completely cooked. Cut the red pepper and onion in julienne and sauté on high heat until browned. place the cooked chicken on a chopping board and slice, open the wraps and spread the julienne of vegetables, sliced chicken and cheese on each, roll and grill in the oven until cheese is melted. To make the bean salsa, chop the onion and garlic and sauté on low heat together with the chilli, cumin, sugar and orange zest. Once onion is softened add the kidney beans, polpa, and vinegar and squeeze over the orange juice. Cover and simmer until beans start to break than remove from heat. For the dip, on very low heat sauté the ginger in olive oil and allow to cool, than squeeze in the lime and mix in the yogurt and coriander, allow to rest in the fridge before serving.