1. Flatten the chicken breasts out evenly. Drizzle olive oil, garlic powder, salt and pepper on each side of the breasts. Transfer to an air fryer for ~15-17 minutes, flipping half way. The chicken is finished when it reaches an internal temp of 165 degrees F. Rest for 5 minutes before thinly slicing.

2. Assemble all of the veggies and have them organized for quick roll assembly. The wraps tend to go together nicely when you make the carrots and cucumbers into matchsticks and thinly slice the bell peppers. 

3. Combine the fresh p nut sauce ingredients in a small blender and blend until smooth. Add a bit more water as needed. Taste and adjust for flavours as desired.

4. Bring a large pot of water to a boil and add the vermicelli noodles for a few minutes. Remove and strain under cold water.

5. With the hot water from the vermicelli noodles, soak the rice wraps briefly and set on a large cutting board for assembly. You will have to assemble the rolls one at a time.

6. Assemble the rolls with chicken, veggies, mango, fresh cilantro and a bit of vermicelli noodles. Wrap tightly like you would a burrito and place on a serving dish.

7. Dip with peanut sauce & enjoy!