Arrange the sliced cooked chicken on a plate to keep ready for filling the wraps.
3 tablespoons basil pesto
Heat a skillet over medium heat and add the olive oil. Once shimmering, place one tortilla in the skillet.
1 tablespoon olive oil
Cook the tortilla until the underside is golden brown and crisp, about 1-2 minutes. Flip carefully with tongs to toast the other side until golden as well.
Remove the toasted tortilla from the skillet and transfer to a plate. Spread 1.5 tablespoons of basil pesto evenly over the surface, leaving about 1 inch border around the edges.
3 tablespoons basil pesto
Add slices of cooked chicken on top of the pesto, arranging evenly across the surface of the wrap.
2 pieces cooked chicken breasts
Roll tightly from one edge to the other, folding in the sides as you go to create a secure wrap. Repeat with the second tortilla.
