Dice the chicken breasts, season them with the taco seasoning and fry them in some olive oil at medium heat (about 5-7 minutes). Add the curry paste and stir gently. Set aside and keep it warm.
Fry the tomatoes and the zucchini in the same pan with the remaining oil. Add the olives, season everything with some taco seasoning and salsa dip. Add some jalapeño slices, depending on the desired spiciness of the dish. Cook everything at a low heat for 1-2 minutes. Mix the vegetables with the meat. Heat the chia wraps in a microwave or a pan. Form the wraps into bags or funnels and fill them with the curry. As desired, serve the dish with salad and lime quarters.