Warm a frying pan over a medium-high heat. Brush the chicken breasts with extra-virgin olive oil and add to the pan. Cook for 3–4 minutes on each side, add salt and pepper and turn off the heat. Cut into thin strips and put by.
Peel and dice the apple. Using the same frying pan as before, add the butter and diced apple, together with the sugar and cinnamon. Stir occasionally until the apple has softened. Turn off the heat and put by.
Arrange a bed of rocket on a tortilla, followed by the chicken and apple. Season with the curry mayonnaise. Roll up and cut in half.
To make the curry mayonnaise, put the curry powder, egg, lime juice and half the extra-virgin olive oil in the hand-blender beaker and give it all a good whiz: start with the blender at the bottom of the beaker and keep it still; when the mixture starts to thicken, slowly add the rest of the extra-virgin olive oil and gradually raise the blender. Add salt to taste.