Take chicken in a bowl. Add herbs, garlic, lemon juice, salt and crushed peppercorns and mix well. Set aside to marinate for 10-15 minutes.
Heat sufficient oil in a kadai.
Crush cornflakes and spread onto a plate. Add breadcrumbs, salt and crushed peppercorns and mix well.
Break egg in a bowl. Add salt and crushed peppercorns and beat lightly.
Dip marinated chicken pieces in beaten egg, coat in breadcrumb mixture, press well and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Heat a non-stick pan. Place tortillas on top and roast lightly from both sides.
Finely chop mint leaves and add to the mayonnaise and mix well.
Spread generous amount of mint mayonnaise onto roasted tortillas
Shred lettuce leaves and place onto tortillas. Put 2 fried chicken pieces onto each and roll tightly.
Cut into halves and serve immediately.