Use large, thin, soft, pliable pita bread for the roll-up. You can cut the pita in half, or just keep one end of the roll-up open and eat from that end. The other end can be wrapped in a napkin.
Lay the pita flat on a plate or work surface. Spread the labneh over the center area of the pita. Scatter the pickles and mint evenly over the labneh. Spoon the mujadara evenly across the middle of the pita. Cut in half on an angle, and serve immediately.