Step 1

In a small bowl mix the cream cheese, garlic, tomato paste, cumin, coriander and crushed red pepper, a tsp of water until smooth.

Step 2

Add the chicken, basil (or dill), chopped jalapeno and the arugula to the mix.

Step 3

Spread 1/2 of the mixture on one half of a flour tortilla and top with cheese of your choice - mine was mozzarella. Repeat for the other tortilla.

Step 4

Fold each tortilla in half and toast in a non-stick pan with olive oil until golden brown. Flip and toast on the other side as well.

Step 5

Slice in 3-4 pieces and serve like this, or with guacamole.