Prepare the Chicken:

1. Marinate the Chicken: In a small bowl, mix the olive oil, garlic powder, dried oregano, dried basil, salt, pepper, and balsamic vinegar. Coat the chicken breasts with the marinade and let them sit for at least 10 minutes. For even more flavor, marinate the chicken for up to 2 hours in the refrigerator.
2. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. To check for doneness, the internal temperature of the chicken should reach 165°F (74°C).
3. Rest and Slice: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Slice the chicken into thin strips to make it easier to wrap in the tortillas.

Assemble the Wraps:

4. Prepare the Wrap Base: Lay your tortillas flat on a clean surface. If you’d like, lightly warm them in a dry skillet for a few seconds to make them more pliable.
5. Add the Fillings: Start by layering some mixed greens or spinach (if using) on the center of each tortilla. Top with slices of grilled chicken, chopped sun-dried tomatoes, fresh mozzarella slices, and chopped basil.
6. Drizzle with Olive Oil: Lightly drizzle a small amount of extra virgin olive oil over the fillings to enhance the flavor and richness of the wrap.
7. Wrap It Up: Carefully fold in the sides of the tortilla and roll it up tightly to seal the fillings inside. If you’re worried about the wrap falling apart, you can secure it with a toothpick or wrap it in parchment paper.

Serve:

8. Serve and Enjoy: Slice the wraps in half and serve immediately. These wraps are delicious on their own, but you can also pair them with a side of fruit, salad, or some baked sweet potato fries for a complete meal.