•  8 (6-inch) flour tortillas

• 1 and 1/2 tablespoons olive oil

• 4 tablespoons sun dried tomato pesto, from any brand

• 4 cups shredded cooked chicken. I prefer to use rotisserie chicken since it has a lot of flavor.

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1 tablespoon chili powder

• 1 teaspoon onion powder

• 2 cloves garlic, minced salt and pepper to taste

• 3/4 cup shredded mozzarella cheese

• Preferred taco garnishes (salsa, sour cream, cheese, etc)

SEASONINGS: Add all the seasonings to a small bowl and stir together: the ground cumin, paprika, chili powder, onion powder, salt and pepper (to taste). I start with 1/2 teaspoon and add more at the end if needed).

MEAT: Heat the olive oil in a large skillet over medium heat. Add in the garlic and stir until fragrant, about 20 seconds to 40 seconds. Add in all of the seasonings and stir around for about 30 seconds. Reduce the heat as needed and add prepared and shredded rotisserie chicken, and toss to combine. Taste and adjust seasonings to taste, adding additional salt and pepper as needed. Remove from the heat.

ASSEMBLE: Warm up the tortillas. Add the chicken meat and sun dried tomato pesto as well as the toppings of your preference. Enjoy!