Boil the chicken breast until cooked through.

Cut the chicken breast into pieces and coat with curry powder, then pan-fry until golden.

Prepare the curry-coated chicken breast and set aside.

Slice the onion and soak in water to reduce its sharpness.

Slice the other vegetables and apple thinly.

Lightly toast the tortillas on low heat until warm.

Shred the boiled chicken breast finely and sprinkle with a bit of pepper.

Spread mustard on the tortilla, layer lettuce at the bottom, add sliced vegetables and apple, then top with curry-coated chicken breast and drizzle mayonnaise.

Repeat the process for the remaining tortillas, adding boiled chicken breast and mayonnaise as needed.