Serves 1
Directions
- 1Finely chop the Romaine lettuce.
- 2Remove the stems from the lacinato kale, then finely chop the leaves.
- 3Wash and dry the chopped kale and lettuce using a salad spinner.
- 4Finely dice the red onion.
- 5In a large bowl, combine the ground chicken, diced red onion, minced garlic, salt, pepper, and onion powder.
- 6Mix the ingredients thoroughly and form a small meatball-sized portion.
- 7Place the formed chicken mixture onto a Mission Carb Balance flour tortilla.
- 8Evenly spread the chicken mixture across the entire surface of the tortilla.
- 9Place the tortilla, chicken-side down, onto a hot pan and cook until the chicken is crispy and golden brown.
- 10Flip the tortilla to cook the other side until lightly toasted.
- 11Prepare the Caesar dressing by combining Greek yogurt, the juice of half a lemon, Dijon mustard, Worcestershire sauce, black pepper, and grated Parmesan cheese in a small bowl.
- 12Mix the dressing until well combined.
- 13Add a few dollops of the prepared Caesar dressing to the mixed lettuce and kale in the large bowl.
- 14Toss the salad until the greens are evenly coated with the dressing.
- 15Place the cooked chicken tortilla on a plate.
- 16Top the chicken tortilla with a generous portion of the Caesar salad.
- 17Sprinkle breadcrumbs and additional grated Parmesan cheese over the salad.
- 18Fold the smash taco in half.
- 19Drizzle extra dressing on top before serving.
Ingredients
- 1 head Romaine lettuce
- 1 bunch Lacinato kale
- 1 small Red onion
- 1 pound Ground chicken
- 1 tablespoon Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Onion powder
- 8 soft tacos Flour tortillas
- 0.5 cup Greek yogurt
- 0.5 Lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 cup Parmesan cheese
- 2 tablespoons Breadcrumbs
Equipment
Cutting boardKnifeLarge bowlSalad spinnerSmall bowlGraterSpatulaPanTongsPlate
Tips
- Spread the ground chicken thinly and evenly on the tortilla to ensure it cooks through and gets crispy.
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