1. Preheat pan over medium high heat and spray with cooking spray.
2. Place chicken breasts between heavy duty plastic wrap and pound each breast until each one is about 1/2-inch thick. Season with salt and pepper to taste and add chicken to the hot pan. Cook until light brown on the outside and white all the way through about 6 minutes per side. Remove from heat to cool slightly.
3. Chop chicken into bite-sized pieces and in a small bowl, combine with the pesto sauce. Add 1/4 of the chicken mixture to each of the wraps and top with one slice of cheese and 1/4 of the sun dried tomatoes. Close up the wrap so that the cheese melts slightly from the heat of the chicken.