Everything you love about chicken Parmesan in taco form. Seasoned ground chicken is smashed onto tortillas, coated in a crispy Parmesan and panko crust, then topped with melty mozzarella, vodka sauce, ricotta, pesto, and a final sprinkle of Parmesan.
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15 minutes
10 minutes
Everything you love about chicken Parmesan in taco form. Seasoned ground chicken is smashed onto tortillas, coated in a crispy Parmesan and panko crust, then topped with melty mozzarella, vodka sauce, ricotta, pesto, and a final sprinkle of Parmesan.
Author:Matt Hussey
1 tsp all-purpose seasoning
1 tsp Tuscan herb seasoning
4 taco-size flour tortillas
1 cup panko breadcrumbs
½ cup grated Parmesan, plus more for serving
2 to 3 Tbsp high-heat cooking oil
4 oz fresh mozzarella, sliced
½ cup vodka sauce
½ cup ricotta cheese
2 to 3 Tbsp prepared pesto
In a bowl, combine the ground chicken with the all-purpose seasoning and Tuscan herb seasoning until evenly mixed.
In a shallow dish, stir together the panko breadcrumbs and grated Parmesan.
Spread an even, thin layer of the seasoned chicken over one side of each tortilla, covering it from edge to edge.
Press the chicken side of each tortilla into the Parmesan and panko mixture until well coated.
Lightly oil the griddle and place the tortillas chicken-side down. Press gently with a spatula and cook for about 3 minutes, or until the crust is golden and the chicken begins to cook through. Add a little extra oil around the edges if you prefer an even crispier crust.
Flip each taco so the tortilla is on the griddle.
Top the chicken with sliced fresh mozzarella, then spoon the vodka sauce over the cheese.
Remove from the griddle and top with dollops of ricotta, a drizzle of pesto, and an extra sprinkle of grated Parmesan.
Fold the tacos and serve immediately.
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