Brush the tortilla with olive oil, form into a bowl on a ovenproof bowl. Bake at 350°F for 10-12 minutes.
Cook chicken breast strips in a pan with cooking oil at medium high. Cook 2 minutes every sides until all golden brown. Set aside and cut the chicken into 1/2 inch pieces.
Chop all the vegetables into 1/2 inch dice.
In a large bowl add vegetables and chopped chicken breast. Season with salt and black pepper. Stir to combine.
For the dressing, combine 4 tbsp mayonnaise and juice from 1/2 lemon.
Place chicken salad on tortilla bowl and add lemon mayo dressing.