Slice the chicken breast in half lengthwise (butterflying it but cutting all the way through and separating the halves). Then, using a meat mallet or a rolling pin, pound it out so it’s even in thickness (so that it will cook evenly).

Season the chicken with salt, pepper, oregano, and garlic powder. To a hot frying pan or grill pan (over medium-high heat), add 1 tbsp of olive oil. When the oil is hot, add the chicken (laying it away from you so the oil doesn’t splash towards you). You should hear a light sizzle. Cook the chicken for about 3 minutes, then flip it and cook until it’s cooked through (about another 3 minutes). Note: The chicken breast is fully cooked when the meat thermometer reads 165°F (74°C).

Set the cooked chicken aside to rest for about 5 minutes (spreading about 1 tbsp of pesto on each chicken breast half).

Get the assembly board ready. (Roughly mash the avocado. Chop the sun-dried tomatoes. Shred/thinly slice the iceberg lettuce. Slice the chicken breast against the grain.)

Assemble each wrap with 1/4th of the ingredients (in this order): the shredded mozzarella, mashed avocado, chicken breast slices, chopped sun-dried tomatoes, and shredded iceberg lettuce.

Fold each wrap (see the photos in the post for the step-by-step on the best way to fold the wraps). Fold the sides first. Then, fold the top over the folded side edges and the filling. Roll tightly (but carefully not to break the tortilla). Place the wraps seam down on the plate to hold them together. In the next step, we’ll place them seam down in the frying pan to seal them.

To a frying pan (or grill pan) over medium heat, add a drizzle of olive oil and toast the wraps for 1-2 minutes on each side until the wraps are golden on the outside and the mozzarella has melted inside the wraps. Serve warm with the extra pesto on the side.