Preheat the grill to medium-high heat. In a mixing bowl, combine olive oil, garlic powder, Italian seasoning, salt, and pepper. Coat the chicken breasts with the marinade.

Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest before slicing.

In a separate bowl, mix the halved cherry tomatoes, chopped basil, balsamic vinegar, olive oil, and salt. Set aside to let the flavors meld.

Spread pesto evenly over each tortilla. Layer sliced grilled chicken, bruschetta topping, and shredded mozzarella cheese on top.

Roll the tortillas tightly and slice in half to serve.