Start by preheating your grill, oven to 375°F (190°C), or skillet over medium heat. Cook the chicken breast for about 6-7 minutes per side until thoroughly cooked, reaching an internal temperature of 165°F (75°C). Allow the chicken to rest for a few minutes before slicing or shredding it.

While the chicken rests, prepare the basil pesto by blending fresh basil leaves, garlic, pine nuts, grated Parmesan, and olive oil in a food processor until smooth.

Gather your wrap ingredients. Rinse the baby spinach leaves and pat them dry. Chop the sun-dried tomatoes into smaller pieces.

Take a whole wheat tortilla and spread a layer of basil pesto on it. Layer with spinach, shredded chicken, chopped sun-dried tomatoes, and mozzarella cheese.

Fold the sides of the tortilla inward and roll it tightly from the bottom to the top. Slice in half if desired.

For extra texture, heat a lightly oiled skillet over medium heat and grill the wraps seam-side down for about 3-4 minutes per side until golden brown.