Roast chicken and Mediterranean Vegetable Wrap

My favourite place to eat in town is Café Lucia. Their potato wedges are the best I've ever tasted and their food is just...yum. So I'm on a mission to recreate some of my favourites :D I love the fillings in their wraps but sometimes find that the wrap itself is a bit over cooked and tough. So if you wrap these in foil but don't seal the foil, it stops the wrap getting tough but the air flow also stops them getting soggy.

Roast Chicken and Mediterranean Vegetable Wrap
Ingredients
2 large / 3 small chicken fillets
2 courgettes, halved lengthways and sliced
2 onions, chopped
2 cloves garlic, minced
1 red pepper, chopped
1 tbsp tomato purée
Punnet of cherry tomatoes, halved
4 tortilla wraps
Reggae Reggae Sauce

Method
Chicken

1. Preheat oven to 180 C. Put some oil into an ovenproof dish. Put the chicken in the dish ten turn them over so they're coated in oil. 
2. Pour some reggae reggae sauce over the chicken fillets so they have a good coating on them. Add a couple of tablespoons of water to dish, cover with tinfoil and place in the preheated oven.
3. Check chicken after 15 mins. Turn fillets over and drizzle more Reggae Reggae sauce over them. Add a bit more water, cover up again and put back in the oven.
4. Check again after 15 mins. Slice open the thickest part of a couple of the fillets and see if they're nearly fully cooked.
5. Place back in the oven uncovered for 5 minutes to allow the sauce to thicken slightly.
6. Take out of oven and slice chicken up into 1/2 inch slices.

Vegetables

1. Heat some oil in a saucepan. Add the garlic, peppers, onions and courgettes and fry over a medium heat. Add in a couple of tablespoons of reggae reggae sauce and a couple of tablespoons of water. Stir and continue sautéing until softened. 
2. Add the tomato purée and some more water if there's not much liquid on there. Bring back to the boil and continue to simmer until everything's ready.
3. Grease four large squares of tinfoil. Place a wrap on each square. Divide the vegetable mixture between the four wraps. 
4. Divide the chicken slices into four portions and put one portion into each wrap on top of the veg. 
5. Spoon over some of the sauce that the chicken was cooked in. 
6. Fold the right side of each wrap in, then the left, then fold up the bottom. 
7. Wrap the tinfoil around each filled wrap, but don't seal it or the wraps will go soggy. I completely wrap up the bottom to prevent leaks but leave the top open.
8. Place these parcels on a baking tray and bake in the oven for 5 minutes until reheated through and the edges of the wrap are firm - but not too hard. 
9. Serve with a salad and potato wedges.