1Take your chicken breast and pat it dry with a paper towel. Then flatten it.
2Take your chicken breast and pat it dry with a paper towel. Then flatten it.
3Take your chicken breast and pat it dry with a paper towel. Then flatten it.
4Season both sides of the chicken with the seasoning mix (garlic powder, onion powder, salt, black pepper, paprika, dried parsley).
5Season both sides of the chicken with the seasoning mix (garlic powder, onion powder, salt, black pepper, paprika, dried parsley).
6Season both sides of the chicken with the seasoning mix (garlic powder, onion powder, salt, black pepper, paprika, dried parsley).
7Air fry the chicken on 400 degrees Fahrenheit for 9-10 minutes.
8Air fry the chicken on 400 degrees Fahrenheit for 9-10 minutes.
9Air fry the chicken on 400 degrees Fahrenheit for 9-10 minutes.
10While the chicken is cooking, make your Caesar dressing by adding all ingredients (Greek yogurt, lemon juice, olive oil, Worcestershire sauce, Dijon mustard, grated parmesan cheese, minced garlic cloves, Kosher salt, water) into a bowl and mixing.
11While the chicken is cooking, make your Caesar dressing by adding all ingredients (Greek yogurt, lemon juice, olive oil, Worcestershire sauce, Dijon mustard, grated parmesan cheese, minced garlic cloves, Kosher salt, water) into a bowl and mixing.
12While the chicken is cooking, make your Caesar dressing by adding all ingredients (Greek yogurt, lemon juice, olive oil, Worcestershire sauce, Dijon mustard, grated parmesan cheese, minced garlic cloves, Kosher salt, water) into a bowl and mixing.
13Once the chicken is done, chop it up and add it to a bowl.
14Once the chicken is done, chop it up and add it to a bowl.
15Once the chicken is done, chop it up and add it to a bowl.
16Combine the chopped chicken with 1/6th batch of Caesar dressing.
17Combine the chopped chicken with 1/6th batch of Caesar dressing.
18Combine the chopped chicken with 1/6th batch of Caesar dressing.
19Chop up 300g romaine and add 1/6th batch of Caesar dressing to it.
20Chop up 300g romaine and add 1/6th batch of Caesar dressing to it.
21Chop up 300g romaine and add 1/6th batch of Caesar dressing to it.
22To assemble the chalupa, lay one pita down.
23To assemble the chalupa, lay one pita down.
24To assemble the chalupa, lay one pita down.
25Add to one side of the pita 6g mozzarella, 2g parmesan, 1/4th of your chicken Caesar dip, 2g parmesan, and 6g mozzarella.
26Add to one side of the pita 6g mozzarella, 2g parmesan, 1/4th of your chicken Caesar dip, 2g parmesan, and 6g mozzarella.
27Add to one side of the pita 6g mozzarella, 2g parmesan, 1/4th of your chicken Caesar dip, 2g parmesan, and 6g mozzarella.
28Fold your chalupa tightly.
29Fold your chalupa tightly.
30Fold your chalupa tightly.
31Spray both sides of the chalupa with cooking spray.
32Spray both sides of the chalupa with cooking spray.
33Spray both sides of the chalupa with cooking spray.
34Add the chalupa to the air fryer on 400 degrees Fahrenheit for 4 minutes. Add some ramekins on top to keep them closed.
35Add the chalupa to the air fryer on 400 degrees Fahrenheit for 4 minutes. Add some ramekins on top to keep them closed.
36Add the chalupa to the air fryer on 400 degrees Fahrenheit for 4 minutes. Add some ramekins on top to keep them closed.
37Once done, open the chalupas and add your Caesar salad.
38Once done, open the chalupas and add your Caesar salad.
39Once done, open the chalupas and add your Caesar salad.
Ingredients
16 oz Chicken Breast
16 oz Chicken Breast
16 oz Chicken Breast
1.5 tsp Garlic Powder
1.5 tsp Garlic Powder
1.5 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Onion Powder
1 tsp Onion Powder
1 tsp Salt
1 tsp Salt
1 tsp Salt
0.5 tsp Black Pepper
0.5 tsp Black Pepper
0.5 tsp Black Pepper
0.5 tsp Paprika
0.5 tsp Paprika
0.5 tsp Paprika
0.5 tsp Dried Parsley
0.5 tsp Dried Parsley
0.5 tsp Dried Parsley
227 g Plain Non Fat Greek yogurt
227 g Plain Non Fat Greek yogurt
227 g Plain Non Fat Greek yogurt
0.5 lemon Juice from ½ Fresh Lemon
0.5 lemon Juice from ½ Fresh Lemon
0.5 lemon Juice from ½ Fresh Lemon
14 g Olive Oil
14 g Olive Oil
14 g Olive Oil
30 g Worcestershire sauce
30 g Worcestershire sauce
30 g Worcestershire sauce
10 g Dijon Mustard
10 g Dijon Mustard
10 g Dijon Mustard
24 g Grated parmesan cheese
24 g Grated parmesan cheese
24 g Grated parmesan cheese
3 cloves minced garlic cloves
3 cloves minced garlic cloves
3 cloves minced garlic cloves
0.25 teaspoon Kosher salt
0.25 teaspoon Kosher salt
0.25 teaspoon Kosher salt
Water to desired consistency
Water to desired consistency
Water to desired consistency
300 g Romaine
300 g Romaine
300 g Romaine
1 Josephs Pita
1 Josephs Pita
1 Josephs Pita
4 g Parmesan
4 g Parmesan
4 g Parmesan
12 g Part Skim Mozzarella
12 g Part Skim Mozzarella
12 g Part Skim Mozzarella
Cooking Spray
Cooking Spray
Cooking Spray
Equipment
air fryerbowlpaper towelramekins
Tips
Use a ramen tölkki or ramekins to keep the chalupas closed in the air fryer.
Do not add too much Caesar dressing to the romaine to prevent sogginess.