Trim the root of the enoki mushrooms and separate them into bite-sized portions.

Remove the tendons from the chicken tenders, slice them open, and flatten them thinly using a mallet. Sprinkle herb salt evenly over the chicken.

Place enoki mushrooms and 1/4 of the shredded pizza cheese on each chicken piece, then roll them tightly to form rolls. Repeat for all 4 pieces.

Heat olive oil in a frying pan over medium heat. Place the rolls seam-side down and cook until golden brown.

Flip the rolls, cover the pan with a lid, and steam-cook for about 3 minutes.