In a large skillet, reheat the chicken with the pesto sauce until warmed. Spoon ¼ of the warmed chicken mixture onto each tortilla along with salt and pepper. Sprinkle Mozzarella cheese over each tortilla.
Place tortillas on a cookie sheet and broil for about 1 minute or until cheese has melted.
Add Romaine and black olives to top of melted cheese and roll tortillas into wraps. Serve with extra pesto for dipping if desired.
Pesto and olives give leftover cooked chicken a delicious Mediterranean flavor in this easy wrap recipe.