In a skillet over medium heat, cook the bacon until crispy, about 5 to 7 minutes. Transfer to a plate and crumble.

Prepare the chicken by shredding or slicing it into bite-sized pieces, about a cup.

Lay two tortillas flat on a surface and spread a layer of basil pesto on each.

Layer the shredded chicken, crumbled bacon, mixed greens, and cherry tomatoes on the tortillas. Optionally add mozzarella cheese.

Roll up the tortillas tightly, tucking in the sides as you go.

Slice each wrap in half diagonally and serve immediately, optionally with lemon wedges.