Marinate the chicken breasts with black pepper, salt, and minced garlic for 1 hour.

Cook the marinated chicken in a lightly oiled pan over low heat until golden brown.

Mix diced pickles with mustard sauce to create a tangy dressing.

Slice the cooked chicken into thin strips for easy wrapping.

Prepare the vegetables: shred cabbage, slice bell pepper and tomato into thin strips, and keep lettuce leaves whole.

Spread the mustard sauce evenly on the tortilla and place a lettuce leaf in the center.

Add the chicken strips and prepared vegetables onto the tortilla and roll tightly.

Wrap the tortilla in parchment paper and tie the ends securely. Slice diagonally and serve.