Chicken Caesar Tacos

Υλικά

For the chicken wraps:

500g chicken mince

3 large tortilla wraps

1 tsp smoked paprika (or sweet paprika)

1 tsp garlic granules

Salt & pepper to taste

30g Parmesan, finely grated (plus extra for topping)

1 tbsp olive oil (for frying)

For the chickpeas:

200g tinned chickpeas, drained & patted dry (or cooked from dried)

1 tsp smoked paprika

1 tsp garlic granules

1 tsp olive oil

Pinch of salt

For the salad & dressing:

2 large handfuls crisp lettuce (cos or romaine), shredded

¼ cucumber, diced

8 cherry tomatoes, quartered (optional)

3 tbsp Caesar dressing (plus extra to drizzle)

1. Crispy chickpeas first - Preheat the air fryer to 200°C. Toss the chickpeas with smoked paprika, garlic granules, olive oil, and salt. Air fry for 5 minutes, shaking halfway, until golden and crisp. Set aside.

2. Season the chicken - add chicken mince to the wrap (close to the edges) with smoked paprika, garlic granules, salt, and pepper until evenly combined.

3. Cook each wrap - Heat 1 tsp oil in a large frying pan over medium-high heat. Add the tortilla meat side down to the pan, pressing it down firmly for colour. Cook for 3-4 minutes until the chicken naturally releases from the pan. Flip carefully, top with Parmesan, and cook for 2-3 minutes with the lid on until the wrap is crispy & cheese has melted. Repeat with the remaining wraps and mince.

4. Assemble the salad - While the wraps cook, slice up lettuce, cucumber, and tomatoes (if you are using)

5. Build & slice - Lay each chicken-side-up wrap on a board. Top with the dressing, salad, scatter over crispy chickpeas, drizzle with extra Caesar dressing, and sprinkle more Parmesan on top. Fold in half, slice into 3 triangles, and serve immediately.