Mix olive oil with smoked sweet paprika, chilli, and curry in a bowl.

Clean and cut the chicken into small pieces. Coat each piece in the marinade and set aside.

In a small container, mix yogurt, mustard, sweetener, and a pinch of salt.

Wash and dry the lettuce. Grate the cheese on a medium grater or finely chop.

Prepare the pineapple – drain if using canned, or if fresh, cut a slice, peel, and remove the hard center parts. Heat a non-stick pan over medium heat and fry the pineapple until lightly browned, about 2-3 minutes per side.

Remove the pineapple from the pan and cut into small pieces.

Cook the marinated chicken on the same pan until fully cooked, about 5-10 minutes, stirring occasionally. Transfer the cooked chicken to a bowl.

Warm the tortilla as per the package instructions. Spread some sauce on the tortilla, leaving some for the topping. Then lay lettuce, chicken, pineapple, drained corn, and cheese. Drizzle with the remaining sauce. Fold two sides of the tortilla towards the center and roll it up.

Enjoy the tortilla whole (great for takeaway) or cut in half.