Ingredients
For the Chicken
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/4 cup panko breadcrumbs
- 1/2 tablespoon salted butter
For the Tacos
- 8 fajita size flour tortillas
- 2 Romaine hearts
- 2/3 cup parmesan cheese, shaved
- 2/3 cup creamy Caesar dressing
Instructions
- Prepare the chicken mix: In a medium bowl, combine the ground chicken with garlic powder, onion powder, salt, and pepper. Mix thoroughly to ensure even seasoning.
- Make the Caesar salad: In a separate bowl, toss together chopped Romaine hearts, shaved parmesan cheese, and creamy Caesar dressing. Set aside to marinate slightly.
- Spread chicken on tortillas: Evenly divide the seasoned ground chicken mixture among the tortillas, spreading it almost to the edges for maximum coverage.
- Heat the skillet: Warm 1-2 tablespoons of olive oil in a large skillet or griddle over medium-high heat.
- Cook the chicken tacos: Place the tortillas, chicken-side down, on the hot skillet. Grill for 2-3 minutes until the chicken is golden brown and crispy. Flip and cook for an additional 1-2 minutes on the other side, being careful to avoid burning the tortillas.
- Assemble the tacos: Remove the tortillas from the skillet. Add the prepared Caesar salad on top of the chicken layer on each tortilla. Finish by sprinkling toasted panko breadcrumbs evenly over the salad for extra crunch.
Notes
- For extra crispiness, melt the salted butter and toss the panko breadcrumbs in it before toasting.
- Use fresh Romaine and freshly shaved parmesan for best flavor and texture.
- Adjust garlic and onion powder to taste depending on your spice preference.
- Serve immediately for the best texture, as the tortillas soften over time.
- Can be served with a squeeze of fresh lemon for added brightness if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American