Combine tenderloins with olive oil, garlic, smoked paprika, sweet paprika, oregano, chilli flakes, lemon juice, salt, and pepper. Marinate 20–30 minutes.

Heat a non-stick or cast-iron pan over medium-high heat. Cook tenderloins in batches for 3–4 minutes per side until charred and cooked through. Glaze lightly with your chilli sauce in the final 30 seconds. Rest briefly.

Warm each flatbread. Spread creamy chilli mayo down the centre, add shredded lettuce, 3–4 tenderloins per wrap and a drizzle of extra chilli oil. Wrap tightly and serve.