Creamy Pesto Chicken Wrap

For the creamy pesto sauce:
Toast pine nuts in a small skillet on medium low heat until golden in color. Dump pine nuts, almonds, and garlic into a high speed blender or food processor. Pulse 10 times. Add spinach, basil, salt, pepper, lemon juice, olive oil, water, and yogurt. Pulse or blend until smooth. Add Parmesan if desired and pulse until it is fully incorporated.

For the wraps:
In a medium bowl, combine shredded chicken and desired amount of pesto (the pesto has a lot of flavor so there is no need to drown the chicken in sauce). In a skillet, heat tortillas until they are warmed through; this helps prevent them from tearing. Spoon chicken mixture onto each tortilla. Add desired toppings. Enjoy.