Measure 1 tablespoon out of ¼ cup Italian dressing and reserve for later.
Add 1 cup fully-cooked grilled chicken breast strips (prepared), 12 sliced pepperoni, ¼ cup sliced black olives, ¼ cup roasted red peppers (drained), and ¼ cup Italian dressingemaining Italian dressing to large mixing bowl and stir until thoroughly combined.
Divide chicken mixture between 4 flour tortillas, then fold bottom and sides of each tortilla to form wraps.
Brush reserved Italian dressing on top and bottom of each wrap.
Grill wraps in sandwich press (or fry in a frying pan) for around 3-5 minutes or until golden brown and crispy.