In a mixing bowl, combine the ground chicken with garlic powder, onion powder, paprika, Italian herbs, salt, and pepper. Mix well but don’t overwork it—over-mixing makes the chicken tough. We want juicy, tender patties.

Divide the mixture into 8 small balls, roughly the size of golf balls. They don’t need to be perfect. Rustic is the vibe.

Add a drizzle of olive oil to your skillet over medium-high heat. Let it heat until shimmering.

Place a chicken ball in the hot pan. Immediately lay a tortilla on top and gently press down with your spatula.

It should flatten into a thin patty under the tortilla.

Let it cook for about 3–4 minutes until the chicken edges peek out and start to brown.

Flip the entire taco so the tortilla side hits the pan. It should become golden and slightly crisp.

Cook another 2–3 minutes or until the chicken is fully cooked through.

Repeat for all tacos.

In a bowl, toss your Romaine with Caesar dressing, Parmesan, and lemon juice. Add pepper. This should be dressed but not soggy.

Place your smash tacos on a board or plate.

Top generously with the Caesar salad mixture.

Sprinkle on crushed croutons.

Add shaved Parm because we deserve joy.

These are best eaten fresh while the tortillas are crisp and the salad is cold.