Preheat your oven to 325° Fahrenheit. Arrange the mini taco bowls on a large baking sheet and lightly spritz with cooking spray or olive oil. Bake in the heated oven for 2-3 minutes, until warm and slightly toasted.
Meanwhile, toss the cooked chicken meat with the Caesar salad dressing. Remove the toasted mini taco bowls from the oven and place 1/8 cup sliced romaine lettuce into each tortilla. Scoop 1/4 cup dressed chicken into each taco bowl.
Divide the chopped cilantro and queso fresco amongst the tortillas, then sprinkle freshly ground black pepper onto the top of each taco.
Try making this recipe with the breast meat from a pre-cooked rotisserie chicken; these tacos are especially delicious when the chicken is still hot.If you’re really in a hurry, skip toasting the taco bowls; they’re delicious just as they are!
Mini Chicken Caesar Taco Bowls Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.