Cook the boneless chicken breasts in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Once they're done, let them cool for a few minutes before slicing.

Slice the cooled chicken into strips, then place them in a bowl. Pour the pesto sauce over the chicken and toss gently to coat each piece evenly.

Lay out the large romaine lettuce leaves on a clean surface or plate. Arrange the pesto-coated chicken strips onto the center of each leaf, creating the perfect base for your wraps.

Top each chicken-filled lettuce leaf with halved cherry tomatoes, a drizzle of olive oil, and sprinkle with grated Parmesan cheese, salt, and black pepper for enhanced flavors.

Roll the lettuce leaves around the filling, tucking in the sides as you go, and serve them up fresh and delicious for a delightful meal.