Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they’re a uniform thickness.
Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it’s done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it’s cool enough to handle.
Add the salad greens to a large bowl. Add 1/4 cup of the remaining dressing and toss it to coat the greens.
Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it’s all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.Serve wraps with chips and extra strawberries.