In a bowl, mix ground chicken, egg, parmesan, Italian seasoning, garlic powder, and salt until fully combined.
Divide mixture into 6 portions. Press a thin, even layer of chicken directly onto one side of each tortilla.
Lightly press the chicken side into panko breadcrumbs so they stick.
Heat a skillet over medium heat and lightly oil it. Place tortilla chicken-side down and cook 4–5 minutes until golden and crispy.
Flip and cook another 2–3 minutes until tortilla is golden.
Spoon marinara over the cooked chicken side, sprinkle mozzarella on top.
Transfer to oven at 400°F (200°C) for 5–7 minutes until cheese is melted and bubbly.
Top with arugula, fresh basil, and extra parmesan. Serve immediately.
