Ingredients
Method
- Chop romaine lettuce into small pieces and place in a bowl. Chop croutons and add them to the lettuce. Stir in ¼ cup of parmesan cheese and the Caesar dressing. Toss thoroughly and set aside.
- Preheat a Blackstone grill, electric griddle, or large skillet over medium-high heat.
- Combine chicken, the remaining parmesan cheese, salt, and pepper in a bowl. Mix well and divide the mixture into 8 equal portions.
- Spread one portion of the chicken mixture evenly across the entire surface of a tortilla. Repeat this process for the remaining tortillas.
- Place tortillas chicken-side down on the hot cooking surface, working in batches if necessary. Cook for 3 minutes, then flip and cook the tortilla side for 30 to 90 seconds. Remove from heat.
- Top the hot chicken tacos with the prepared Caesar salad and serve.
Nutrition
Notes
Meat Choice: I prefer using ground chicken thighs because the higher fat content keeps the meat incredibly moist during that quick, high-heat sear.
Spreading Technique: I found that spreading the chicken