A fresh spin on Caesar salad—turned into the perfect handheld bite. Crispy lettuce, juicy chicken, crunchy breadcrumbs, and creamy dressing all wrapped in a warm tortilla. Easy, fun, and ready in under 30 minutes.
The recipe:
Season the chicken breasts with Lawry’s, garlic powder, salt, and pepper.
Start by searing the chicken over medium-high heat for 2–3 minutes per side, then reduce the heat to low and let it cook for another 7 minutes to ensure it’s cooked through. Let rest 5 minutes, then dice into small pieces.
In a dry pan over medium heat, toast the breadcrumbs with minced garlic until golden brown and crisp. Stir often and watch closely. Set aside.
Heat tortillas directly over a gas flame or in a dry skillet for 10–15 seconds per side until slightly charred and soft.
In a large bowl, combine chopped romaine, olive oil, lemon juice, toasted breadcrumbs, and Caesar dressing. Toss to coat evenly.
Spread a little Caesar salad dressing on the bottom of the taco. Then fill each tortilla with Caesar salad mix, then top with diced chicken, 1–2 avocado slices, shredded parmesan, and a crack of black pepper.
Chicken Caesar Tacos
Ingredients
For the Chicken
- 1 pound chicken breasts
- 1 tablespoon Lawry’s seasoning salt
- Salt, and black pepper (to taste)
For the Salad
- 1/3 cup breadcrumbs (I just toasted extra according to photo!)
- 2 cloves minced garlic (to saute with breadcrumbs)
- 4 cups chopped romaine lettuce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup Caesar dressing (1/2 to toss your salad, the other 1/2 to spread across the bottom of the taco!)
For the Tacos
- 6 –9 street taco-size tortillas (I used Siete to healthify!)
- 1 avocado thinly sliced
- 2/3 cup shredded parmesan cheese (some tossed in the salad, some to top)
- Fresh cracked black pepper for topping
Instructions
- Season the chicken breasts with Lawry’s, garlic powder, salt, and pepper.
- Start by searing the chicken over medium-high heat for 2–3 minutes per side, then reduce the heat to low and let it cook for another 7 minutes to ensure it’s cooked through. Let rest 5 minutes, then dice into small pieces.
- In a dry pan over medium heat, toast the breadcrumbs with minced garlic until golden brown and crisp. Stir often and watch closely. Set aside.
- Heat tortillas directly over a gas flame or in a dry skillet for 10–15 seconds per side until slightly charred and soft.
- In a large bowl, combine chopped romaine, olive oil, lemon juice, toasted breadcrumbs, and Caesar dressing. Toss to coat evenly.
- Spread a little Caesar salad dressing on the bottom of the taco. Then fill each tortilla with Caesar salad mix, then top with diced chicken, 1–2 avocado slices, shredded parmesan, and a crack of black pepper.
