Ingredients
Scale
- 1 pound ground chicken
- 2 tablespoons seasoned breadcrumbs
- 2 teaspoons Italian seasoning
- 2 teaspoons Dijon mustard
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 6 6-inch flour tortillas
- 1/3 cup vegetable oil
- 1 cup pain or roasted garlic hummus
- 2 tablespoons quinoa, dry
- ½ cup bacon, cooked and crumbled
- 2 cups romaine lettuce, hand torn into bite-sized pieces
- 2 tablespoons pickled red onions
- ½ cup parmesan cheese, shaved or grated
- ½ cup Caesar salad dressing
- Freshly cracked black pepper
Instructions
- In a medium mixing bowl, combine ground chicken, seasoned breadcrumbs, Italian seasoning, Dijon mustard, kosher salt, and black pepper.
- Divide the mixture evenly into 6 portions and spread it on one side of each tortilla.
- If using a griddle, grease it and heat to 350°F. For a cast iron pan, heat medium with about 1 tablespoon vegetable oil for each tortilla.
- Place the tortillas on the hot surface with chicken side down. Press firmly with a spatula to sear and cook for about 3 minutes. Flip and cook for 1 more minute. If working in batches, transfer to a baking sheet and keep warm in a low oven.
- Once cooked, spread 1 cup of hummus across all tacos, followed by quinoa, crumbled bacon, romaine lettuce, pickled onions, and parmesan cheese.
- Drizzle with Caesar dressing and add freshly cracked black pepper on top.
Last Step:
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Adjust toppings according to your preference for a personalized touch.
Perfect for meal prep; store leftovers in the fridge for a quick bite later.
Share your experience with us in the comments after trying these tasty tacos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg