Pound the chicken breast with a mallet to 1" thick.  Combine the seasonings in a bowl and coat the chicken on both sides with the herb blend.

Using a large skillet, heat about 1 tbsp of olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until the chicken reaches an internal temperature of 165 F.

Transfer the chicken to a cutting board and top with lemon juice. Slice the chicken into thin strips and set aside.

Prepare the wraps by laying out a tortilla and adding 1 tbsp of pesto. Spread the pesto into an even layer and top with some arugula and a few strips of chicken. Repeat for all of the ingredients to make 3 wraps.

Clean out the pan used for the chicken and heat the olive oil over medium heat. Fold the tortillas into a wrap and carefully place them in the pan, wrapped side down. Cook for about 2-3 minutes or until the tortilla is crisped and holds its shape. Very carefully flip and cook for another 2-3 minutes.

Transfer to a plate or to a Tupperware to serve later.