In a blender, purée all of the ingredients, except the chicken, until smooth.
In a bowl, combine the chicken with half of the mustard marinade. Cover and let marinate for 8 hours or overnight. Transfer the remaining marinade to an airtight container and refrigerate until ready to serve.
Preheat the grill, setting the burners to high. Oil the grate.
Drain the chicken. Grill on the barbecue for 8 minutes or until completely cooked through, turning over halfway through.
On a work surface, cut the cooked chicken into strips ½ inch (1 cm) thick. Place in a large bowl. Add the marinade and the remaining ingredients, except for the tortillas. Mix well to combine and adjust the seasoning.
Divide the mixture among the tortillas. Place the mixture in the centre of each tortilla and tightly roll them up. Cut each wrap in half and serve. For a picnic lunch, wrap the tortillas individually in parchment paper, twisting the ends of the paper to seal tightly.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.