Week 10: Baked Chicken Caesar Chalupas

I didn’t think I would have time to try a new recipe this week, but thanks to some unexpected homework surprises, I had time to try something new for dinner. What made it even better, was that I already had everything that I needed for this recipe and I needed to clean out the fridge anyways since I’m going on spring break this weekend. I’m also branched out to a new website, Iowa Girl Eats (original recipe is attached to the link).


1 chicken breasts
non-stick spray
1 1/2 flour tortillas
Caesar dressing
1 cup shredded mozzarella cheese
2 tomatoes, chopped
4 cups romaine lettuce, chopped into bite-sized pieces
(I left these two things out because I didn’t have them/don’t like tomatoes)


1. Preheat the oven to 400 degrees. Spray a frying pan with non-stick spray and lay the chicken breast in the pan. I seasoned it with garlic powder and pepper, but you can use whatever you want). Saute the chicken in a skillet until no longer pink in the middle, about 4-5 minutes a side. Let cool slightly, then shred with a fork or your fingers. Set aside.

2. Cut flour tortillas into 6 to 8 wedges each. Line baking sheets with foil, then spray with non-stick spray. Lay down tortillas and bake for 3-4 minutes, or until wedges are slightly toasted.

3. Spread about 1/2 to 1 teaspoon of Caesar dressing on each of the toasted tortilla wedges. Top with shredded chicken and mozzarella cheese. Bake for 4-5 minutes, or until cheese is melted.

I didn’t do the following step, but you definitely can, I was just lazy and I don’t like tomatoes.

4. Toss romaine lettuce with enough Caesar dressing to coat. Place in the middle of a plate, and surround with baked Caesar chicken wedges. Sprinkle with chopped tomato and serve.

(My evening in blurry photo form)


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