Pesto Chicken Smashed Tacos
Pesto Chicken Smashed Tacos
Ingredients
For the Smashed Tacos
- 1 pound ground chicken
- 1/4 cup pesto, or to taste
- 8 flour tortillas, small, round
- 8 ounces fresh mozzarella, sliced
For the Toppings
- 2 cups arugula
- 1 cup cherry tomatoes, halved or quartered
- 2 tablespoons balsamic glaze, as needed, for drizzling
Instructions
- 1
In a mixing bowl, combine the ground chicken with the pesto. Mix thoroughly with a spoon until the pesto is evenly incorporated into the chicken.
⏱️ 3 min
- 2
Take one small flour tortilla and spread a thin, even layer of the pesto-chicken mixture onto one side of the tortilla, extending to the edges.
⏱️ 1 min
- 3
Preheat a hot griddle or large pan over medium-high heat. Once hot, carefully place the tortilla, chicken-side down, onto the griddle. Cook until the chicken is fully cooked through and the tortilla is lightly browned and charred on the edges, about 3-5 minutes.
⏱️ 5 min
- 4
Once the chicken is cooked, immediately place 1-2 slices of fresh mozzarella on top of the cooked chicken layer.
⏱️ 1 min
- 5
Immediately cover the pan with a lid to allow the heat to melt the mozzarella cheese, about 1-2 minutes.
⏱️ 2 min
- 6
Carefully transfer the cooked taco to a cutting board or serving plate.
⏱️ 1 min
- 7
Top the taco with a generous handful of fresh arugula.
⏱️ 1 min
- 8
Add the halved or quartered cherry tomatoes over the arugula.
⏱️ 1 min
- 9
Drizzle a desired amount of balsamic glaze over the toppings.
⏱️ 1 min
- 10
Fold the taco in half and serve immediately. Repeat steps 2-9 for the remaining tortillas and chicken mixture.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Smashed Tacos
For the Smashed Tacos
- 1 pound ground chicken
- 1/4 cup pesto, or to taste
- 8 flour tortillas, small, round
- 8 ounces fresh mozzarella, sliced
For the Toppings
- 2 cups arugula
- 1 cup cherry tomatoes, halved or quartered
- 2 tablespoons balsamic glaze, as needed, for drizzling
Instructions
- 1
In a mixing bowl, combine the ground chicken with the pesto. Mix thoroughly with a spoon until the pesto is evenly incorporated into the chicken.
⏱️ 3 min - 2
Take one small flour tortilla and spread a thin, even layer of the pesto-chicken mixture onto one side of the tortilla, extending to the edges.
⏱️ 1 min - 3
Preheat a hot griddle or large pan over medium-high heat. Once hot, carefully place the tortilla, chicken-side down, onto the griddle. Cook until the chicken is fully cooked through and the tortilla is lightly browned and charred on the edges, about 3-5 minutes.
⏱️ 5 min - 4
Once the chicken is cooked, immediately place 1-2 slices of fresh mozzarella on top of the cooked chicken layer.
⏱️ 1 min - 5
Immediately cover the pan with a lid to allow the heat to melt the mozzarella cheese, about 1-2 minutes.
⏱️ 2 min - 6
Carefully transfer the cooked taco to a cutting board or serving plate.
⏱️ 1 min - 7
Top the taco with a generous handful of fresh arugula.
⏱️ 1 min - 8
Add the halved or quartered cherry tomatoes over the arugula.
⏱️ 1 min - 9
Drizzle a desired amount of balsamic glaze over the toppings.
⏱️ 1 min - 10
Fold the taco in half and serve immediately. Repeat steps 2-9 for the remaining tortillas and chicken mixture.
⏱️ 4 min