In a bowl, mix ground chicken with garlic powder, onion salt, Italian seasonings and black pepper.
Spread a thin, even layer of seasoned chicken on the back of each tortilla, pressing it down firmly.
Heat a skillet over medium-high heat with a little oil, place the tortillas chicken side down, and cook until the chicken is golden and fully cooked (approx. 2-3 minutes). Flip the tortilla and crisp up the other side.
Top each taco with salad mix and a sprinkle of parmesan.
Fold them up and enjoy!Notes
Tips- Smash the Chicken Evenly – Spread the ground chicken in a thin, even layer on the back of the tortilla to ensure it cooks through and gets perfectly crispy. Use Small Tortillas for the Best Crisp – Flour tortillas crisp up better than corn, and smaller sizes help the chicken cook evenly without breaking apart. Don’t Overload with Chicken – Too many chicken pieces can cook uneven and give you a soggy tortilla. Stick to a thin layer for that golden, crispy finish. Let the Skillet Get Hot First. Make sure your pan is fully heated before placing the tacos down for the best crunch. Notes-Homemade Caesar Dressing 2 cloves garlic 1 cup mayo 2 teaspoon Dijon mustard1-2 tablespoon white vinegar starts with one tbsp. and add more if you want a more acidic dressing2 teaspoon Worcestershire sauce½ cup shredded parmesan. Juice of half a lemon1-2 tablespoon olive oil½ teaspoon ground black pepper. Add all the ingredients to a blender or food processor except for the olive oil. Mix on low speed and slowly add in the olive oil a tablespoon at a time. Blend well and store in an air container.