Brush each Deli wrap with egg white and sprinkle with desiccated coconut.
Bake the Deli wraps on a baking tray lined with parchment paper in the oven for 4-5 mins at 180C/160C fan/gas 4 until the coconut is toasted but the wraps are still soft. (You may need to cook two at a time, depending on oven space).
For the chilli syrup, heat the honey, lime zest and juice and chilli in a small saucepan for 2-3 mins.
Heat a griddle pan over a medium heat. Once hot, place fruit, coat with syrup and cook for 2-3 mins turning often until slightly charred. The sugar syrup can burn easily so it’s important to turn them frequently.
Once the wraps are removed from the oven, fold in half and half again while still warm to make a pocket. Fill with the griddled fruit and serve.
4 Original Mission Deli Super Soft wraps
1 egg white
75g desiccated coconut
1 mango, in 2cm chunks
200g pineapple, in 2cm chunks
2 kiwi fruit, sliced
2 tbsp clear honey
2 limes, zested and juiced
1 red chilli, finely diced