Season the Chicken: In a medium bowl, combine the chicken breasts with the olive oil, minced garlic, dried oregano, a generous pinch of salt, and a few grinds of black pepper. Use your hands to ensure the chicken is evenly coated. Let it sit for at least 10 minutes at room temperature to marinate.

Cook the Chicken: Heat a griddle pan or a large frying pan over a medium-high heat. Once hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked all the way through. The internal temperature should reach 74°C. You can check if your chicken is cooked by ensuring the juices run clear when pierced, a useful tip from BBC Good Food.

Rest and Slice: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This is a crucial step to keep the meat juicy and tender. Once rested, slice the chicken into thin strips.

Prepare the Fillings: While the chicken is resting, get your other ingredients ready. Halve the cherry tomatoes, slice the mozzarella, wash and dry the spinach and basil leaves, and thinly slice the red onion if you're using it.

Warm the Wraps: Gently warm the flour tortillas. You can do this by placing them in the still-warm pan for about 20-30 seconds per side, or by wrapping them in a damp tea towel and microwaving for 30 seconds. This makes them more pliable and easier to fold.

Assemble Your Wraps: Lay a warm tortilla flat. Arrange a layer of baby spinach down the centre, leaving a border around the edges. Top with a quarter of the sliced chicken, a few slices of mozzarella, a sprinkle of halved cherry tomatoes, and some fresh basil leaves. Add a few slivers of red onion if desired.

Add the Finishing Touch: Drizzle a generous amount of balsamic glaze over the fillings. Be careful not to add too much, as it can make the wrap difficult to fold.

Fold and Serve: Fold in the sides of the tortilla first, then tightly roll it up from the bottom. You can serve it immediately, or for an extra special touch, place the folded wrap back in the hot pan for a minute on each side until it's lightly golden and the mozzarella has started to melt. Slice in half and enjoy.