Steps
1. In a bowl, combine chopped dill pickles, mayonnaise, mustard, salt, and pepper to create a tangy dressing.
2. Season the chicken breast with salt and pepper, then marinate it in pickle juice for 30 minutes (or more for extra flavor).
3. Grill or pan-cook the marinated chicken over medium heat for about 6-8 minutes on each side until cooked through. Let it rest for a few minutes before slicing.
4. Lay the tortilla flat and spread the pickle dressing evenly across it.
5. Add the shredded lettuce and diced tomatoes on top.
6. Place the sliced chicken on the vegetables, then roll up the tortilla tightly to form a wrap.
7. Slice in half and serve immediately, or wrap it up for a meal on the go.