To make the tomato sauce heat olive oil in a pan over medium heat. Sauté the diced onion for about 5 minutes until soft and translucent then add the minced garlic and cook for another minute. Stir in tomato purée, chopped tomatoes, oregano, sugar, salt, and pepper. Bring the sauce to a simmer and let it cook on low heat while you prepare the tacos.

In a bowl, mix chicken mince, grated parmesan, breadcrumbs, egg, garlic powder, oregano, Italian seasoning, salt, and pepper. Stir everything together until well combined.

Take a mini tortilla and spread about 1 tablespoon of the chicken mixture onto one side, spreading until there is a flat layer. Repeat with each tortilla and set aside.

Heat olive oil in a large pan over medium high heat. Place 2-4 tortillas, depending on how many can fit, chicken-side down into the hot pan and press gently to adhere. Cook for 3-4 minutes until golden brown and crispy, then flip.

Spread a spoonful of the tomato sauce on top to make a thin layer, then add slices or grated mozzarella and a sprinkle of parmesan. Add a little water to create steam, around 1 tbsp then cover the pan with a lid to let the cheese melt.

Remove from the pan and optionally keep warm in the oven while repeating with the remaining tortillas, adding more oil as needed. In a bowl, toss the rocket with olive oil and a squeeze of lemon juice then top each taco with a spoonful of the fresh rocket and an extra sprinkle of parmesan.