• Preheat oven to 190°C. Set aside a baking dish (23 x 23 cm).
• Place mozzarella and Parmesan into mixing bowl

  Grate 5 Sec | Speed 5
  50 g mozzarella, 30 g Parmesan cheese
• Add artichokes

  Mix 5 Sec | Speed 3

  Transfer into a bowl and set aside. Clean and dry mixing bowl (OR GRAB YOUR SECOND BOWL)
  130 g jarred marinated artichoke hearts
• Place garlic and oil into mixing bowl

  Chop 3 Sec | Speed 7
  2 garlic cloves, 10 g extra virgin olive oil
• Add tomatoes, salt, cumin, oregano, cayenne and chilli powder.
  400 g canned chopped tomatoes, ¼ tsp salt, ½ - 1 tsp ground cumin, ¼ tsp dried oregano, 1 - 2 pinches cayenne pepper, 1 tsp chilli powder
• Place Varoma dish into position and weigh chicken into it. Season with salt and pepper.
  500 g skinless chicken breast fillets, ground black pepper
• Insert Varoma tray and weigh spinach onto it. Secure Varoma lid

  Cook 14 min | Varoma | Speed 2
  120 g fresh baby spinach leaves
• Remove Varoma and set aside. Transfer ⅓ of the tomato mixture from mixing bowl into a jug.
• Add light sour cream, cooked chicken, spinach and half of the reserved cheese mixture to the mixing bowl

  Mix 15 Sec | REVERSE | Speed 4
  60 g light sour cream
  

ASSEMBLY

• To assemble, fill each tortilla with 2-3 tablespoons of mixture. Roll up and place seam-side down into baking dish.
  
• Top with reserved tomato mixture and remaining cheese.
  
• Bake for 15 minutes (190°C) or until bubbly and fragrant. Serve warm with a fresh salad