Season the ground chicken with Italian seasoning, salt, and pepper.
Divide into 4 portions and spread the chicken directly onto the tortillas.
Press the chicken side into panko breadcrumbs so it’s fully coated.
Heat olive oil in a pan or griddle over high heat.
Place tortillas chicken side down and cook about 3–4 minutes until crispy and cooked through.
Flip and toast the tortilla side.
Top with tomato sauce, fresh mozzarella, and grated Parmigiano Reggiano.
