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Prepare the ground chicken by seasoning it thoroughly with salt and pepper, or your preferred taco seasoning. Ensure the seasoning is evenly distributed.

Take one small flour tortilla and spread approximately 2 ounces (about 1/4 cup) of the seasoned ground chicken thinly and evenly over one side of the tortilla, extending almost to the edges.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place two chicken-covered tortillas into the skillet, chicken-side down. Use a spatula to press down firmly on the tortillas, smashing the chicken against the pan to create a crispy layer.

Cook for 3-5 minutes, or until the chicken is browned, crispy, and cooked through, and the tortilla is golden brown and slightly crispy. Flip the tortillas and cook for another 1-2 minutes on the tortilla side until lightly golden.

While the chicken tortillas are cooking, prepare the Caesar topping. In a medium bowl, combine the shredded romaine lettuce with the Caesar dressing and toss until the lettuce is evenly coated.

Remove the cooked chicken tortillas from the skillet and set aside. Repeat steps 3 and 4 with the remaining olive oil and chicken tortillas until all are cooked.

To assemble the tacos, place a generous amount of the dressed Caesar salad on top of the crispy chicken side of each tortilla. Sprinkle with shaved or grated Parmesan cheese.

Fold each tortilla into a taco shape and serve immediately.


Prepare the ground chicken by seasoning it thoroughly with salt and pepper, or your preferred taco seasoning. Ensure the seasoning is evenly distributed.

Take one small flour tortilla and spread approximately 2 ounces (about 1/4 cup) of the seasoned ground chicken thinly and evenly over one side of the tortilla, extending almost to the edges.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully place two chicken-covered tortillas into the skillet, chicken-side down. Use a spatula to press down firmly on the tortillas, smashing the chicken against the pan to create a crispy layer.

Cook for 3-5 minutes, or until the chicken is browned, crispy, and cooked through, and the tortilla is golden brown and slightly crispy. Flip the tortillas and cook for another 1-2 minutes on the tortilla side until lightly golden.

While the chicken tortillas are cooking, prepare the Caesar topping. In a medium bowl, combine the shredded romaine lettuce with the Caesar dressing and toss until the lettuce is evenly coated.

Remove the cooked chicken tortillas from the skillet and set aside. Repeat steps 3 and 4 with the remaining olive oil and chicken tortillas until all are cooked.

To assemble the tacos, place a generous amount of the dressed Caesar salad on top of the crispy chicken side of each tortilla. Sprinkle with shaved or grated Parmesan cheese.

Fold each tortilla into a taco shape and serve immediately.
