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4
15 minutes
12 minutes
1 tsp garlic paste (or 1 clove garlic, minced)
½ cup marinara sauce, plus more for serving
8 small Mission flour tortillas
8 slices fresh mozzarella
1 cup baby arugula
6 fresh basil leaves, torn
1 tbsp olive oil (for the greens)
Blackstone SPG Seasoning, to taste
¼ cup freshly grated Parmesan or Romano cheese
In a large bowl, combine the ground chicken, garlic, Blackstone SPG Seasoning, and Blackstone Tuscan Herb Seasoning. Mix gently until evenly combined.
Divide the chicken mixture into 8 equal portions. Place each portion on the hot griddle and immediately press into a thin patty about the size of a tortilla using a spatula or burger press.
Place a tortilla over each cheesy chicken patty and press gently. After 30–60 seconds, carefully flip so the tortilla is against the griddle. Cook for another 1–2 minutes, until the tortilla is lightly toasted and the cheese is fully melted.
In a small bowl, toss the arugula and basil with the olive oil and a light sprinkle of Blackstone SPG Seasoning.
Transfer the tacos to a serving platter. Top with additional warm marinara, grated Parmesan or Romano, and the dressed arugula and basil mixture.
Serve immediately with extra grated cheese, if desired.
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