Preheat the oven to 200°C / 400°F.

Dice the chicken breast and red bell pepper, then finely dice the white onion.

Season the diced chicken breast with 1 1/2 teaspoons dried oregano, 1 teaspoon garlic granules, salt, and black pepper.

Spray a pan with cooking oil spray and heat it over medium-high heat.

Fry the seasoned chicken, red bell pepper, and white onion for 5 to 6 minutes until the chicken is cooked through.

Stir the 80 ml chicken stock and 60 g light cream cheese into the pan until the cream cheese melts.

Stir 1 tablespoon Parmesan cheese into the filling and cook on high heat until the sauce thickens.

Spoon a few tablespoons of sauce into a bowl and reserve it for topping.

Cool the chicken filling for at least 5 minutes.

Divide the cooled chicken filling between the 4 mini flour tortilla wraps.

Roll each filled tortilla wrap tightly into a burrito.

Arrange the burritos seam-side down in an ovenproof baking dish.

Spoon the reserved sauce over the burritos and sprinkle with 30 g shredded mozzarella, the remaining Parmesan cheese, and dried parsley.

Bake for 10 to 15 minutes until the cheese is melted and golden.