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1
Thinly slice the onion and green bell pepper.
2
Heat olive oil in a skillet, add the onion and pepper slices along with pressed garlic, mix well, and sauté for 5 minutes until softened.
3
Meanwhile, slice the mushrooms and cut the tomato into small cubes.
4
After 5 minutes, when the onion and pepper are translucent, add the tomato and mushrooms, stir well, and cook for another 5 minutes.
5
Meanwhile, cut the chicken into small pieces.
6
Add the chicken to the skillet, season with salt, black pepper, chili powder, ginger, and parsley, mix well, and cook for about 10 minutes while stirring regularly until the chicken is fully cooked, then remove from heat and let cool slightly.
7
Crack 8 eggs into a bowl, lightly season with salt and pepper (since the filling is already well-seasoned), and beat until well mixed.
8
Pour the cooled filling into the beaten eggs and mix well.
9
Add a small amount of olive oil to a skillet, pour in about 2 ladles of the egg mixture, and spread evenly.
10
When the edges of the omelette start to set, place a tortilla on top.
11
Cook for 2 minutes, then flip the omelette using a plate so the tortilla is now on the bottom.
12
Sprinkle shredded cheese on one side of the omelette, then fold the tortilla in half.
13
Continue cooking until both sides are golden brown, then remove from heat. This recipe makes 3 tortilla wraps, which can be cut in half to serve 6 portions.
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