Ingredients
Equipment
Method
Make the chicken mixture and patties
- Combine ground chicken, breadcrumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl. Mix just until evenly combined.
- Form the mixture into 8 thin patties. Keep them even in thickness so they crisp and cook through at the same pace.
Smash-cook crispy chicken
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the patties in a single layer.
- Smash each chicken patty flat as it cooks, then cook for 3-4 minutes per side until golden and cooked through. Flip once the underside is browned and the edges look set.
Assemble the tacos
- Warm flour tortillas on a griddle until pliable, about 20-30 seconds per side. Keep them wrapped to stay warm.
- Toss chopped romaine lettuce with Caesar dressing. Mix until the lettuce looks lightly coated and glossy.
- Place a smashed chicken patty in each tortilla and top with dressed romaine lettuce. Arrange lettuce so it sits across the top of the patty.
- Sprinkle with Parmesan cheese shavings and serve with lime wedge. Finish right away so the tortillas stay warm and the chicken stays crisp.
Notes
Pro tip: smash immediately after placing each patty in the pan so you get maximum surface contact for crisp edges. Refrigerate leftovers in an airtight container up to 3 days; rewarm chicken/patties in a skillet to help regain texture. Freezing is not recommended because the romaine and Caesar dressing texture softens after thawing. For a lighter option, use low-fat or light Caesar dressing while keeping the Parmesan shavings for the salty finish.