Wash lettuce and perilla leaves thoroughly and remove excess water.

Wash and prepare onion, cucumber, paprika, and tomato by slicing them thinly and lengthwise.

Fry the chicken cutlets until golden and crispy.

Lightly toast the tortillas on a pan until warm but still pliable.

Layer perilla leaves, lettuce, paprika, cucumber, onion, tomato, and chicken cutlet on the tortilla.

Roll the tortilla tightly and seal the ends.

Wrap the roll in parchment paper for easy handling.