* 220 g chicken fillets, chopped
* 600g pot of green Thai chicken soup - or 568 lm (1 pint) chicken stock, thickened with flour or cornflour
* 150 g Emmenthal cheese, grated
* 2 sticks of celery, chopped into thin crescents ''(half moons)''
* 1 large onion, peeled and sliced
* 3 tablespoons garlic olive oil or olive oil and 1 garlic clove, crushed
* 8 closed-cup mushrooms, sliced thinly
* 7 sun-dried tomatoes, sliced (in oil, with a little of the oil, if needed)
* 1 teaspoon freshly ground white cumin seeds
* 1 teaspoon dried oregano leaves
* 1 green bell pepper, sliced
* 8 flour or corn tortillas

===Method===
* In a wok or frying pan, heat the garlic olive oil gently and fry the celery and onions for about 5 minutes until softened
* Add the mushrooms and sliced tomatoes and a little of the oil if needed
* Fry for a few minutes
* Tip in the chopped chicken fillets and the ground spices and cook until the chicken seems done
* Add 100 g of the Emmenthal cheese and stir until melted and well mixed
* Add the chopped peppers and stir without cooking any further
* Divide the mix into eight portions and roll up in the tortillas
* Place in an oven proof dish
* Pour the soup over the tortillas and sprinkle with the remaining cheese
* Bake for 30 minutes

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