In a pot of simmering water cook the chicken to an internal temperature of 165°. Remove from water and cool fully.
Dice chicken into ½ inch pieces.
Combine chicken, pineapple, celery, onion, mayo in a bowl and mix thoroughly. Season well with salt and pepper to your desired taste.
In a bowl mix the whole grain mustard and honey.
Layer the wrap with lettuce, tomato, cheese, and chicken salad. Fold in the ends and roll up. Cut in half and serve with pickles, pretzels and honey mustard.