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 tested this with ground turkey and it works beautifully, just add a tiny splash of extra olive oil since turkey is leaner.
Ground pork is another great option if you want a richer flavor.
Make Ahead Magic: You can prep the chicken-covered tortillas up to a few hours ahead and keep them in the fridge on a baking sheet.
Just make sure they're not touching each other or the tortillas will get soggy.
Griddle Temperature: Don't skip preheating your pan properly.
I learned the hard way that a cold pan makes the chicken stick and steam instead of getting that gorgeous crispy brown crust.
Medium-high heat is your friend here.
Serving Speed: These tacos need to be eaten right away.
The warm chicken softens the tortilla and the cool, crisp salad creates the perfect contrast.
If you wait too long, everything turns into a sad, soggy mess.
Equipment Swap: No griddle? No problem.
A large cast iron skillet works perfectly.
Just work in batches so you don't crowd the pan.
I've even used my electric griddle set to 375°F with great results.
Leftover Storage: If you somehow have leftovers, store the chicken tortillas and salad separately in the fridge.
Reheat the tortillas in a dry skillet for a minute per side, then add fresh salad.
The croutons will never be as crunchy, but it's still delicious.
Salad Shortcut: When I'm in a hurry, I skip chopping the lettuce and just use the salad mix as is.
The key is to toss everything together just before serving so the dressing doesn't make the lettuce wilt.
