Preheat the oven to 180°C.
Grill the chicken escalopes for 5 min on each side and season.
At the same time, boil the peas and broad beans for 10 minutes.
Loosen the ricotta with a whisk, add a drizzle of olive oil, 80g of the Mozzarella & Cheddar-Maasdam Mix and season.
Chop the chive and shallot, drain the vegetables and add to the previous mixture.
Slice the chicken escalopes and add the to the mixture.
Stuff the tortillas with the filling before rolling them up and placing them in the baking dish.
Cover with the remaining Mix mozzarella, cheddar, maasdam Maestrella and bake for 15 min.