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Add the chicken mince to a large mixing bowl and combine it thoroughly with the pesto until evenly mixed.
Lay out the mini tortillas and spread a thin layer of the chicken mixture directly onto one side of each tortilla, pressing it down firmly so it sticks.
Heat a large pan over medium to high heat. Place the tortillas chicken side down into the hot pan in batches, pressing gently to help them crisp. Cook for several minutes until the chicken is golden and cooked through and the tortilla is crisp underneath.
Flip the tacos, reduce the heat to medium low and add a couple splices of mozzarella over the chicken. Add a small splash of water to the pan and cover with a lid. This allows the cheese to steam and melt while the chicken finishes cooking. Remove the tacos from the pan and keep warm if needed while cooking the remaining batches.
Lightly toss the rocket with olive oil. Top each taco with rocket, tomatoes and red onion. Finish with a drizzle of balsamic glaze and an extra spoon of pesto if you like.