1. Remove the chicken flesh from the bone and set aside in a mixing bowl

2. Finely cut the iceberg salad, cut the onion in half and slice in julienne and add both to the chicken. Season with pepper and salt.

3. Bake the bacon and add to the salad bowl.

4. Combine vinegar, garlic and anchovy in a blender and mix until homogenous. In case necessary, add some water to facilitate the blending.

5. Remove from the blender in a small bowl, add the yoghurt, chopped parsley and parmesan cheese and mix together until homogenous again. Season with black pepper and little salt.

6. Mix the dressing underneath the salad mix.

7. Evenly divide the chicken salad mix over the four tortilla pancakes and roll them tightly. You can opt to “glue“ the ends of the tortilla pancakes with some cream cheese.

8. Cut in half and serve