Season the cooked chicken breast with salt and pepper. Heat a grill pan or skillet over medium-high heat and add olive oil. Cook chicken for 6-8 minutes per side or until the internal temperature reaches 165°F. Remove and let rest before slicing or shredding.

In a food processor, combine fresh basil leaves, garlic, toasted pine nuts, Parmesan cheese, and a pinch of salt. Gradually drizzle in olive oil until smooth and creamy to make the basil pesto.

Prep vegetables by rinsing baby spinach under cold water and patting dry. Chop sun-dried tomatoes and shred mozzarella cheese.

Take a whole wheat tortilla, spread basil pesto, and layer spinach, chicken, sun-dried tomatoes, and mozzarella. Avoid overfilling to make rolling easier.

Roll the wraps starting from the edge closest, tucking in sides to secure filling, and roll tightly. Use a bit of pesto to help seal if necessary.

For a grilled option, heat a skillet with olive oil and grill wraps seam-side down for 3-4 minutes each side until golden brown and crispy.

Cool slightly, slice each wrap diagonally, and serve with additional pesto or a light side salad.