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Place the chicken in a bowl and mix through the onion powder, garlic powder, dried oregano, salt and pepper then set aside in the fridge.
Heat the oil in a frying pan over a medium heat and cook off the onion and garlic for 2 minutes.
Add in the tomato paste and cook for 1 minute then add in the tinned tomatoes, ¼ can water, salt and pepper.
Bring up to a gentle simmer then leave on a low heat to reduce slightly.
Divide the chicken mince into 8 portions then spread onto the tortillas.
Cook the tacos chicken side down for 3-4 minutes.
Flip over then spoon on some tomato sauce, mozzarella cheese then place the lid on and cook on the second side for 2 minutes to melt the cheese.
Repeat until all the tacos are cooked.
Top with basil leaves, rocket, balsamic and Parmesan before serving.
For meatballs: Mix the chicken ingredients together then roll into balls.
Drop the meatballs into the simmering tomato sauce, cover with a lid and cook on a very gentle heat for 12 minutes.
Tear over mozzarella then place under a grill for 5 minutes to melt.
Top with basil before serving with rocket and Parmesan salad on the side.