Chicken Pesto Smashed Tacos

Ingredients:

Directions:

1. Preheat the oven to 250°F and line a baking sheet with parchment paper. Set aside.
2. Toast the pine nuts in a skillet over medium-low heat. Remove from the heat and set aside.
3. Add the ground chicken, pesto, garlic powder, onion powder, salt, and black pepper to a mixing bowl and mix until well combined.
4. Lay 6 tortillas on the counter and evenly divide the chicken mixture between each tortilla. Press down and spread the meat almost all the way to the edges to create a thin layer.
5. Heat a skillet over medium heat. Add one tortilla with the meat down. Use a spatula to press down on the tortilla to make sure the meat is flattened. Cook for 5-6 minutes, the meat should be cooked through. Flip and cook on the other side for 1-2 minutes to crisp the tortilla. Transfer to the prepared baking sheet and place in the oven to keep warm while you cook the rest of the “tacos”. Repeat this step until all 6 tacos are cooked.
6. In a small bowl, toss chopped romaine with olive oil and lemon juice.
7. To assemble, top each taco with a sprinkle of shredded mozzarella, dressed greens, and diced tomatoes. Drizzle with extra pesto and balsamic glaze, then sprinkle with grated Parmesan and toasted pine nuts.
8. Serve immediately and enjoy! Fold in half like a taco to eat.