Preheat the oven to 350 °F (177°C).
Prep vegetables per instruction above.
Heat a non-stick pan over medium heat.
Season the chicken well on both sides with salt and pepper.
Once the pan is hot, add half the oil. Brown the chicken on both sides, then transfer the pan to the oven and bake to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside for 3 to 5 minutes to cool.
Make the artichoke mixture: In a bowl mix half the oil, artichoke, garlic, roasted peppers, and olives. Season with salt and pepper to taste.
Assemble the wrap: Slice the chicken thin. Lay the tortillas on a flat surface and spread the artichoke mixture, layer with arugula, tomato, onion, cheese, and chicken. Fold in the ends and roll up tightly.
Serve: Cut wrap in half. Enjoy with carrot sticks, chipotle ranch, and sparkling water