Bring a saucepan of water to a boil. Boil tomatoes for about 5 minutes then remove from the pan and drop into a bowl of cold water. Peel and cut in half. Place tomato halves cut side up onto a baking tray. Drizzle with olive oil and season with salt, pepper and tarragon to taste. Reserve 1 teaspoon of tarragon for later.
Bake for 12 minutes in the preheated oven. Meanwhile, combine the beans and mushrooms in a food processor or blender and process until smooth. Set aside in a small dish.
Heat 1 tablespoon of olive oil in a frypan over medium heat. Add the garlic and cook, stirring until fragrant. Add the bean and mushroom paste and stir to blend. When the tomatoes are done, place them into the food processor and process for about 10 seconds. The tomatoes should not become a paste but more of a pulp. Stir the tomatoes into the frypan a little bit at a time and season with chicken seasoning, garlic powder and the remaining teaspoon of tarragon. Heat through.
Place tortillas or pitas into the oven and cook for about 1 minute or until slightly hardened. Remove from the oven and place on a baking tray. Spread some sauce onto the browned side of each tortilla, sprinkle with olive slices and cover generously with grated mozzarella cheese.
Bake for 3 to 5 minutes in the preheated oven, or until cheese is melted and the edges are lightly browned. Cool for a few minutes, then cut into quarters and serve.