Tortilla with black olive spread

Ingredients

Red onion (medium size)
1 cup champignons
6 integral tortillas
6 tablespoons Dida Boža black olive spread
3 tablespoons Mexican burrito sauce
A pinch of salt
A pinch of pepper
Grana padano cheese - quantity as desired
Pancetta leaves - quantity as desired

Preparation

Saute sliced onion, and ad a pinch of salt to make the process faster. Add the sliced champignons, and continue to simmer until the water evaporates. Season the contents as desired and add three tablespoons of Mexican burrito sauce. Cut the chicken breast into small pieces, season and fry briefly on all sides, then add to the mushroom sauce. Prepare integral tortillas and spread a thin layer of Dida Boža black olive spread, add two or three tablespoons of mushroom and chicken sauce to the tortilla. If desired, grate grana padana cheese. Roll up and cover the rolled tortilla with bacon. If you want a lighter meal, omit the bacon. Arrange the rolled tortillas neatly on a narrow baking dish so that the tortillas retain their shape during baking. Bake for 25-30 minutes at 180°C until the tortillas are juicy and the bacon is crispy.
To achieve a crispier bacon, increase the temperature to 200°C for the last five minutes.