Chicken Nugget Tacos
Chicken Nugget Tacos
Ingredients
- 2 chicken breasts
- 1/2 bag crisps, your favorite, such as smoked paprika
- 1 egg
- 4 small tortillas
- as needed romaine lettuce
- as needed Caesar dressing
- 20 g Parmesan cheese
Instructions
- 1
Blend the crisps in a chopper until they are fully crumbled. Pour the crumbled crisps onto a plate.
⏱️ 2 min
- 2
Add the chicken breasts to the same chopper. Do not wash the chopper after the crisps, as the leftover crumbs add extra flavour. Blend the chicken until it is smooth (minced).
⏱️ 3 min
- 3
Divide the chicken mince into four equal portions. Spread one portion evenly over each of the four small tortillas, covering one side.
⏱️ 5 min
- 4
Whisk the egg in a small bowl. Brush the whisked egg over the chicken layer on each tortilla.
⏱️ 3 min
- 5
Take each tortilla (chicken-side up with egg wash) and dip it into the crushed crisps, pressing and turning until the chicken layer is well coated with the crisp crumbs.
⏱️ 4 min
- 6
Place the coated tortillas in an air fryer basket (lined with parchment paper if desired). Air fry at 200°C for 10–12 minutes, or until the tortilla starts to dry and the chicken is cooked through and golden brown.
⏱️ 12 min•🌡️ 200
- 7
While the tacos are air frying, chop the romaine lettuce and mix it with the Caesar dressing in a bowl.
⏱️ 5 min
- 8
Once cooked, remove the tortillas from the air fryer. Fold them into a taco shape (a taco holder can be used to maintain the shape).
⏱️ 1 min
- 9
Top the cooked tacos with the prepared Caesar salad.
⏱️ 1 min
- 10
Grate the Parmesan cheese and sprinkle it over the Caesar salad in each taco.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Nugget Tacos
- 2 chicken breasts
- 1/2 bag crisps, your favorite, such as smoked paprika
- 1 egg
- 4 small tortillas
- as needed romaine lettuce
- as needed Caesar dressing
- 20 g Parmesan cheese
Instructions
- 1
Blend the crisps in a chopper until they are fully crumbled. Pour the crumbled crisps onto a plate.
⏱️ 2 min - 2
Add the chicken breasts to the same chopper. Do not wash the chopper after the crisps, as the leftover crumbs add extra flavour. Blend the chicken until it is smooth (minced).
⏱️ 3 min - 3
Divide the chicken mince into four equal portions. Spread one portion evenly over each of the four small tortillas, covering one side.
⏱️ 5 min - 4
Whisk the egg in a small bowl. Brush the whisked egg over the chicken layer on each tortilla.
⏱️ 3 min - 5
Take each tortilla (chicken-side up with egg wash) and dip it into the crushed crisps, pressing and turning until the chicken layer is well coated with the crisp crumbs.
⏱️ 4 min - 6
Place the coated tortillas in an air fryer basket (lined with parchment paper if desired). Air fry at 200°C for 10–12 minutes, or until the tortilla starts to dry and the chicken is cooked through and golden brown.
⏱️ 12 min•🌡️ 200 - 7
While the tacos are air frying, chop the romaine lettuce and mix it with the Caesar dressing in a bowl.
⏱️ 5 min - 8
Once cooked, remove the tortillas from the air fryer. Fold them into a taco shape (a taco holder can be used to maintain the shape).
⏱️ 1 min - 9
Top the cooked tacos with the prepared Caesar salad.
⏱️ 1 min - 10
Grate the Parmesan cheese and sprinkle it over the Caesar salad in each taco.
⏱️ 1 min