Puree the mango, mix with the chilli, yoghurt and coriander.
Season the fish and pak choi with salt. Spread 3 tbsp of sauce onto each wrap. Top with the salmon, pak choi and carrots, fold in and roll up, secure with a toothpick.
Charcoal/gas/electric grill: Grill the wraps over/on a low heat (approx. 150 °C, for approx. 10 mins. all over. Serve the remainder of the sauce as a dip for the wraps.