Chicken Caesar Tacos with Crispy Chicken
These easy Chicken Caesar Tacos are loaded with crispy air fryer cornflake chicken, crunchy lettuce, creamy homemade Caesar dressing, Parmesan and crisp prosciutto. Ready in just 20 minutes, they're a fun, high-protein twist on a classic chicken Caesar salad.
Servings: 2 servings
Calories: 728kcal
Ingredients
- 2 portions of Air Fryer Cornflake Chicken Tenders
- 50 g of Prosciutto approx 12.5g per slice
- 4 Small soft flour tortillas
- 1 head of Little gem lettuce chopped
- 15 g of Parmesan grated
Caesar dressing
- 75 g of 0% fat Greek yogurt
- 15 g of Parmesan grated
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of Dijon mustard
- 3 Anchovy fillets finely chopped
- 1 tablespoon of Lemon juice
Instructions
- Make the crispy chicken. Make 2 portions of Air Fryer Cornflake Chicken Tenders following the recipe instructions.Once they are cooked through and golden and crispy, leave them to rest for a couple of minutes and then chop them into bite-sized pieces.
- Crisp the prosciutto. Heat a dry frying pan over a medium heat. Add 50 g of Prosciutto and cook until crisp, about 2 minutes.Transfer it to a plate, leave it to cool slightly and then roughly chop or crumble it.
- Make the Caesar dressing. Put 75 g of 0% fat Greek yogurt, 15 g of Parmesan, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 3 Anchovy fillets (finely chopped) and 1 tablespoon of Lemon juice into a bowl and mix well.
- Warm the tortillas. Warm 4 Small soft flour tortillas briefly in a dry frying pan or according to the packet instructions. This makes them softer and less likely to split when folded.
- Assemble the tacos. Divide the Caesar dressing and 1 head of Little gem lettuce (chopped) between the tortillas.
- Add the chicken. Divide the chopped crispy chicken between the tortillas. Add the Parmesan, then finish with the crispy prosciutto.
- Serve: Serve straight away.
Notes
- Warm the tortillas before filling them so they fold without splitting.
- Make sure the lettuce is completely dry so it doesn't water down the dressing.
- Don't dress the lettuce until you are ready to serve.
- Chop the chicken into fairly small pieces so every bite contains chicken.
- Don't overload the tortillas. It is better to make another taco than have all the filling fall out.
- Keep the chicken and salad separate until serving so you get the best hot-and-cold contrast.
- Crisp the prosciutto in a dry pan - it doesn't need any extra oil.
- Freshly grated Parmesan gives much better flavour than pre-grated Parmesan.
- Put extra Caesar dressing on the table for dipping.
- If making these for children, serve all the fillings separately and let them build their own.
Nutrition
Serving: 2tacos | Calories: 728kcal | Carbohydrates: 69g | Protein: 66g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 1290mg | Potassium: 961mg | Fibre: 5g | Sugar: 8g | Vitamin A: 2266IU | Vitamin C: 13mg | Calcium: 313mg | Iron: 12mg
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