Start by placing the boneless, skinless chicken breasts between two pieces of plastic wrap. Pound the chicken to an even 1/2 inch thickness using a meat mallet or rolling pin.

In a medium bowl, combine the prepared pesto, olive oil, garlic powder, salt, and black pepper. Coat the chicken with the marinade, cover and refrigerate for at least 30 minutes.

Preheat a large skillet over medium-high heat and add a teaspoon of olive oil. Allow it to heat until shimmering.

Add the marinated chicken breasts to the hot skillet. Sear for 5-7 minutes on each side until they reach an internal temperature of 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes.

Once rested, slice the chicken into thin strips or bite-sized cubes.

Wash the lettuce leaves thoroughly and pat them dry.

Place sliced chicken into each washed lettuce leaf.

Top each with cherry tomatoes, red onions, and feta cheese if desired.

Drizzle balsamic glaze over the filled lettuce cups.

Serve the wraps immediately for the best taste and texture.