Chicken · 25 minutes
Chicken Caesar Tacos
Chicken caesar tacos are so good! Ground chicken gets smashed thin onto tortillas, sprinkled with Parmesan, and baked until the edges crisp up. Then you top them with Caesar salad, straight from the bag. It’s five ingredients, one sheet pan, and about 25 minutes start to finish!
Why You'll Love This
- •Just 5 ingredients!
- •Comfort food that isn’t heavy.
- •Fast. About 15 minutes in the oven, no browning or babysitting.
Ingredients
Flour tortillas
Small street taco size is what I use. They stay pliable underneath and crisp at the edges. Corn tortillas work too and get toastier and sturdier, which is nice if you like a firmer base.
Ground chicken
Ground turkey is a straight swap. Beef works if that’s what’s in the freezer, just expect a richer, greasier taco.
Seasoning
I use Trader Joe’s Aglio Olio because it’s garlicky and I always have it. Any Italian or garlic forward blend works, or just garlic powder, salt, and pepper.
Storage
Store the components separately. Once salad hits a baked tortilla, it’s a soggy situation within the hour, so only dress and top what you’re eating.
The baked chicken tortillas keep in an airtight container in the fridge for 3 to 4 days. Reheat them in a 400°F oven or an air fryer for 4 to 5 minutes to get the edges crisp again. The microwave works but you’ll lose the crunch.
Undressed salad greens keep 2 to 3 days in the fridge. Keep the dressing and croutons in their packets until you’re ready.
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Chicken Caesar Tacos
10 min
PREP
15 min
COOK
25 min
TOTAL
3-4 servings
SERVINGS
Ingredients
Instructions
- 1
Heat the oven to 450°F and line a sheet pan with parchment.
- 2
Mix the ground chicken with the seasoning until it’s evenly worked through.
- 3
Divide the chicken across the tortillas and smash it down flat, pressing all the way to the edges.
- 4
Sprinkle each one with Parmesan.
- 5
Bake 10 to 15 minutes, until the chicken is cooked through and the edges are crisp. Broil for a minute at the end if you want more color.
- 6
Toss the Caesar salad in its dressing and pile it on top right before serving.
Notes & Tips
You can absolutely make these on the stovetop, but I go with the oven every time. It’s less messy, and it guarantees the chicken won’t stick to the pan. If you do want to use a pan, get it good and hot first, use enough oil, and reach for nonstick or a well seasoned cast iron.
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