Using a sharp knife and a cutting board, cut the chicken thigh fillets into strips.
In a small bowl, combine all the ingredients for the mustard sauce — the mayonnaise, ketchup, spicy mustard and Worcestershire sauce — and mix well.
Place a large non-stick frying pan over medium heat and warm the pita breads one at a time.
Increase the heat and, once the pan is hot, add the olive oil.
Sauté the chicken strips for 7–8 minutes, until nicely browned and fully cooked, seasoning with salt and freshly ground black pepper.
Once the chicken is cooked, sprinkle with the spices — smoked paprika, sweet paprika, garlic powder and onion powder — and continue sautéing for another minute, allowing the chicken to absorb the spices well. Remove from the heat.
Transfer the cooked chicken to a bowl and assemble the wraps.
Spread the mustard sauce over the pita breads. Top with the chicken strips, tomato, onion and baby rocket (arugula), then roll up and serve.
