Fill the rolls with the chicken mixture and top with some rocket.

Return pan to heat, and stir the basil into the chicken mixture.

Fold the overhanging slices of bacon over the chicken mixture, to cover.

While chicken mixture is cooking, stir cornstarch and water together.

Drain, and stir them into chicken mixture during the last 5 minutes of cooking.

Place 1 cup romaine on each of 4 plates, top with chicken mixture and remaining mint.

Arrange greens on plates with chicken mixture on top and serve.

Heat a nonstick pan large enough to hold chicken mixture.

Evenly distribute the chicken mixture onto the center of each tortilla, and roll them up.

Stuff them 3/4 of the way full with chicken mixture.