Place chicken tenders to a large bowl or Ziplock bag add 1/2 cup of Bertolli Extra Virgin Olive Oil, salt, pepper and 1 tablespoon kumquat zest.
Let the chicken marinate while you are heating up the grill.
Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the chicken tender and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes to completely cook.
Remove from grill and allow to cool.
Meanwhile prepare the rest of the wraps.
In a medium mixing bowl add shredded cabbage, 2 tablespoons of Bertolli Extra Virgin Olive Oil, basil, remaining kumquat zest and juice, season with salt and pepper; toss to combine.
Place a tortilla on your work surface, add slaw on top and then top with two grilled chicken tenders, tightly rolls, cut in half and serve.