Preheat the oven to 200°C. Line a baking tray with baking paper then lay chicken tenders on. Bake for 20-25 minutes, flipping halfway, until golden and cooked. Let cool slightly then chop chicken into strips.
In a pan, chop the bacon strips in half, fry until crispy and golden and set aside.
Lay the tortillas down. Make 1 cut on each from the outside to the middle. Spread 1 tbsp pest on the first quarter, topped with basil leaves and avocado slices. Lay sliced tomatoes on the second quarter, grated cheese on the third quarter, and the sliced chicken tenders and bacon on the fourth quarter. Sprinkle seasoning and chilli on the avocado. Fold the tortillas up to make little pockets.
Heat your sandwich press and drizzle with oil. Toast the tortilla pockets until the cheese has melted and the pockets are golden, about 5 minutes. Eat straight away or pack up for lunches.
