Prepare all the ingredients, using available vegetables at home.

Boil the chicken breast and shred it along the grain.

Julienne the bell peppers and cucumber. Slice the avocado and remove the pit.

Lightly heat the tortillas on a pan. Avoid overheating to prevent hardening.

Place a slice of cheese on each tortilla.

Add the prepared vegetables and shredded chicken to the center of the tortilla. Top with wholegrain mustard or your preferred sauce.

Roll the tortilla like a sushi roll, folding the sides inward as you roll.

Slice the rolled tortilla diagonally in the middle.