Ingredients

• 25 ml olive oil
• 140 g yellow onion (1 yellow onion)
• 400 g chicken thighs
• 4 g onion powder (1⅓ tsp)
• 2 g garlic powder (⅔ tsp)
• 2 g cumin powder (⅔ tsp)
• 2 g cayenne powder (⅔ tsp)
• 1.5 g black pepper (½ tsp)
• 5 g salt (⅚ tsp)
• 35 g fresh green pesto
• 100 ml heavy cream
• 25 g Parmesan cheese
• 60 g tomato (½ tomato)
• 80 g grated cheese
• tortilla
• cheese
• fresh green pesto
• mozzarella
• tomato

Instructions

1. Heat the olive oil in a frying pan over medium heat. Sauté the chopped onion for 2–3 minutes. Add the diced chicken thighs along with the onion powder, garlic powder, cumin, cayenne powder, black pepper, and salt. Cook for 4–5 minutes until the chicken is cooked through.

2. Stir in the pesto and cream. Let simmer for 5 minutes until the sauce has slightly thickened.

3. Add the Parmesan cheese, tomato, and grated cheese. Cook for another 2–3 minutes.

4. Place a tortilla on the work surface and top with a slice of cheese, the chicken mixture, a bit of pesto, and mozzarella.

5. Fold the tortilla into a square.

6. Place the wrapped tortillas in an oven dish. Brush with pesto and sprinkle with grated cheese, Parmesan, and tomato slices.

7. Put the wraps in a preheated oven at 200°C (390°F). Bake for 10 minutes, or until the cheese has nicely melted.