In a small bowl combine Chipotle Olive Oil with Mango Balsamic (1/4 cup) and chicken breasts cover and chill in fridge for at least an hour or longer. Grill chicken on BBQ for the best flavour and slice thinly for Pinwheel sandwiches.
Whip together Mango Balsamic (1/3 cup) with cream cheese in a small bowl until smooth then stir in chopped mangos set aside.
Spread 1 tortilla with Mango cream cheese then add a few leaves of Arugula with the sliced chicken and strips of red bell pepper. Tightly roll the tortilla makes around 10. Wrap the rolls in plastic wrap and refrigerate for at least 15 minutes. Unwrap the rolls and trim to even the ends. Using a serrated knife in a sawing motion, cut each roll into eight 1-inch-thick slices serve with favourite salad or arrange on plate for any occasion.