Pound chicken breasts to even thickness before cooking to ensure uniform doneness, then season generously 15 minutes ahead so flavors penetrate the meat.

Warm whole wheat tortillas directly over a gas flame or in a dry skillet for 20-30 seconds per side to make them pliable and prevent cracking when rolling.

Pat raw spinach, carrots, and bell peppers completely dry with paper towels before assembly to prevent excess moisture that will make wraps soggy.

Spread pesto thinly on the tortilla first, then layer protein and vegetables in a single line down the center—this prevents overflow and ensures even flavor distribution in every bite.

Wrap assembled wraps tightly in foil and refrigerate for at least 30 minutes before slicing—this helps them hold together cleanly when cut and improves structural integrity.