Rub your grill with coconut oil and heat on medium heat.
Season the chicken breast with salt and pepper and grill until no longer pink inside, about 4-5 minutes per side (flip it once.)
Rub the mango spears with coconut oil and, at the same time that you place the chicken on the grill, place them on the grill as well. Cook until nice grill marks form, flipping once. This takes about 2-3 minutes per side (your mango will be done earlier than your chicken.) Transfer the chicken and mango to a plate.
While everything is grilling, place the cauliflower into a small food processor (mine is 3 cups) until "rice-like."
Heat the coconut oil up in a large pan on medium-high heat. Add in the ginger and cook until fragrant, only about 30 seconds-1 minute.
Turn the heat down to medium and adding the cauliflower rice and and diced jalapeno. Stir around the coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower is lightly golden brown, about 5-10 minutes.
Once cooked, transfer the cauliflower rice to a medium bowl and stir in the cilantro and green onion. Season to taste with salt and pepper.
Divide the cauliflower rice between the two wraps. Slice the chicken and divide it as well, followed by the mango spears.
Top each wrap with 1 Tbsp of the coconut chips, roll up tight and DEVOUR.