Place 1 lb boneless skinless chicken breasts on greased grill over medium-high head or under broiler, cook, turning once, for 15 minutes or until no longer pink inside. Slice and place in bowl; add ½ cup finely chopped drained oil-packed sun-dried tomatoes.
Place 8 large flour tortillas on work surface and assemble accordingly. Spread ½ cup pesto over tortilla to cover completely. Spoon filling on half of each. Sprinkle filling with 1 cup shredded asiago cheese; fold tortilla over top.
Bake on baking sheet in 400 degree F oven for 10 minutes per side OR cook in skillet over medium heat for 3 minute per side OR grill over medium heat for 4 minutes per side or until golden and cheese is melted.