Begin by heating a grill or skillet over medium heat. Add olive oil, then season cooked chicken breast with salt and pepper. Cook for about 6-7 minutes on each side until golden brown. Remove from heat and let it rest.

If making homemade pesto, combine fresh basil, minced garlic, toasted pine nuts, grated Parmesan cheese, and olive oil in a food processor. Blend until smooth. Alternatively, use store-bought pesto.

While the chicken rests, rinse and dry the baby spinach leaves, chop the sun-dried tomatoes, and shred the mozzarella cheese.

Lay out a whole wheat tortilla and spread pesto across the center. Add spinach, chicken, sun-dried tomatoes, and mozzarella cheese without overfilling.

Fold in the sides of the tortilla, then roll it up securely from the edge closest to you. Cut in half for presentation if desired.

For a crispy finish, grill wraps seam-side down in a skillet for 2-3 minutes on each side until golden.