Ingredients
Method
- Spread ground chicken evenly in a very thin layer over each tortilla, spreading the meat all the way to the edges. Sprinkle with Greek seasoning, salt, and pepper.
- Chop lettuce (if pieces are large) into smaller pieces. Toss with included packets of dressing and cheese. Slightly crush croutons included in salad mix and set aside.
- Heat a griddle or large nonstick skillet on medium-high heat. Spread half of the olive oil over the hot surface. Working in 2 batches, place prepared tortillas, meat side down on griddle and cook, undisturbed, until meat is browned and cooked through, about 3 minutes. Flip, and cook 1 minute more. Repeat with remaining tacos.
- Top tacos evenly with Caesar salad and sprinkle with crushed croutons. Fold in half and serve immediately.
Nutrition
Notes
Chicken Choice: I’ve made this with ground turkey when I’m out of chicken, and it works perfectly.
Just make sure it’s not too lean or the tacos can dry out.
Make Ahead: The Caesar salad mix is best tossed fresh, but you can prep the seasoned tortillas up to an hour ahead.
Keep them stacked in the fridge so the meat stays cold and spreads easily.
Storage: These tacos are really best eaten right away while the shells are crispy.
If you have leftovers, store the meat and salad separately in the fridge, then reheat the chicken in a hot skillet before assembling.
Common Mistake: Don’t pile the meat on too thick.
I learned this the hard way when the chicken didn’t cook through in time and the tortilla burned.
A very thin, even layer is key for that perfect crispy texture.
Equipment Swap: No griddle? A large nonstick skillet works beautifully.
Just work in smaller batches to avoid overcrowding, which can make the tortillas steam instead of crisp.
Serving Suggestion: I love serving these with a squeeze of fresh lemon juice over the top right before folding.
It brightens up all the Caesar flavors and cuts through the richness.