To make the cilantro pesto, cut most of the stems from the cilantro, and the parsley. Place the herbs in the bowl of a food processor and chop. Add the rest of the ingredients, and process on high until they form a thick paste.
Pound chicken breasts until they're about ¼" thick and then marinate.
To marinate the chicken: Place it in a glass container. In a small bowl mix lemon juice, cumin, oregano, and salt. Pour over the chicken making sure to coat both sides. Refrigerate for about 30 minutes.
Preheat oven to 375'F.
Cook chicken by quickly pan frying it on both sides until done (about 3-4 minutes per side).
To assemble your flatbread, place about 2 tablespoons of cilantro pesto on each flatbread, and spread with a spoon. Top with chicken, onion, queso fresco, and finally top with RO*TEL.
Bake for 20 minutes directly on the oven rack.