Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Using a fork, mash the beans with the pesto and cream cheese. Spread evenly among 4 tortillas. Top with spinach and sprinkle with the mozzarella cheese and chicken. Fold the tortillas in half and place on the baking sheet. Bake until lightly browned, about 15 minutes and cut into wedges. Serve with marinara for dipping.
Blend spinach pesto in food processor: baby spinach, basil leaves, olive oil, walnuts, Parmesan cheese, salt, and garlic. Cover with olive oil. Store in the fridge for up to 5 days.
Wash and dry the Boston lettuce. Store in a paper towel-lined zip-top bag.