Make quick pickled onions first so they have time to mellow. In a small heatproof jar or bowl combine 0.5 cup apple cider vinegar, 0.5 cup water, 1 tsp sugar and 0.5 tsp salt. Stir to dissolve. Add 1/2 thinly sliced red onion and press down so slices are submerged. Let sit at room temperature for at least 20 minutes (longer for more flavor); refrigerate if making ahead.

Herb Pesto

Prepare the pesto while onions pickle. In a food processor combine 1 cup basil, 1/4 cup parsley, 3 tbs toasted pine nuts, 3 tbs grated Parmesan, 1 garlic clove, and 1 tsp lemon juice. Pulse to chop, then with the processor running slowly drizzle in 1/4 cup olive oil until smooth but still slightly textured. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Reserve about 2 tbs pesto for finishing the wraps.

Chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry and rub both sides with 1 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

For grilling: preheat grill or grill pan to medium-high. Grill chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). For frying/pan-searing: heat a large skillet over medium-high heat with 1 tbs neutral oil; sear chicken 4–5 minutes per side until golden and cooked through. Let rest 5 minutes, then slice into 1/4-inch strips.

House Vinaigrette

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.

Assembly

Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable.

In a bowl toss 2 cups mixed greens, halved 8 cherry tomatoes and 1/4 sliced cucumber with about 1–2 tbs of the house vinaigrette (use more to taste).

Place a warmed tortilla on a work surface. Spread about 1 tbs herb pesto down the center of the tortilla. Top with a handful of dressed greens and vegetables, arrange sliced chicken strips over the greens, add a few pickled red onion slices, and sprinkle 2 tbs crumbled cotija cheese. Drizzle another 1 tbs vinaigrette or a small spoonful of pesto if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. If desired, press seam-side down in a hot skillet for 1 minute per side to seal and warm through.

Cut the wrap in half on the bias, serve with lemon wedges and extra pesto on the side.