Bring the bouillon to a boil. Add the chicken and peas, and allow to simmer gently for 10 minutes.
Finely grate the Gruyère AOP. Cut the carrots in Julienne. Cut the lettuce leaves into slices.
Remove the chicken from the bouillon. Sieve the peas. Puree the peas and cheese together. If necessary, dilute with 2-3 tablespoons of bouillon. Pick the chicken into pieces.
Warm each of tortillas briefly in a frying pan. Coat with the pea sauce. Spread on the remaining ingredients. Pull the lower edge over the filling and roll up from one side. If necessary, fix with a toothpick.