Chicken Parmesan Smash Tacos Recipe

• Ground chicken – Lean, juicy, and cooks quickly. Sub: Ground turkey or ground beef if you prefer.

• Garlic powder – Adds bold savory flavor. Sub: Fresh minced garlic if you want even more punch.

• Oregano – Classic herb for that Italian flavor.

• Italian seasoning – A perfect blend of herbs. Sub: A homemade mix of oregano, basil, and rosemary.

• Salt and black pepper

• Small flour tortillas – The smash taco base. Sub: Gluten-free tortillas or low-carb wraps if needed.

• Marinara sauce – Sweet, savory sauce for topping. Sub: Pizza sauce or homemade tomato sauce.

• Mozzarella cheese – Melty and stretchy perfection. Sub: Provolone or a mozzarella/provolone blend.

• Fresh basil – Adds a fresh, herby pop.

• Arugula – Peppery greens for balance. Sub: Baby spinach if you’re not a fan of arugula.

• Parmesan cheese – For that final salty, nutty finish. Sub: Pecorino Romano if you want a sharper kick.

• Optional – red pepper flakes, hot honey, fresh spinach, olive oil, etc.

HOW TO MAKE THE CHICKEN PARM SMASH BURGER TACO

In a large bowl, mix the ground chicken with garlic powder, oregano, Italian seasoning, salt, and black pepper until combined.

Spread a thin, even layer of the seasoned chicken onto the back of each tortilla, pressing down firmly to stick.

Heat a skillet over medium-high heat with a small amount of avocado oil. Place the tortillas chicken-side down and cook until the chicken is golden brown and fully cooked, about 2-3 minutes.

Flip the tortillas carefully, spoon a bit of marinara sauce over the cooked chicken, sprinkle with mozzarella cheese, and cover the pan to let the cheese melt while the tortilla crisps on the bottom.

Once the cheese is melted and bubbly, remove from the skillet.

Top each taco with fresh basil, a handful of arugula, and an extra sprinkle of parmesan cheese.

Fold, bite, and prepare to fall in love.

STORING LEFTOVER CHICKEN PARMESAN SMASH TACOS

These tacos are best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. 

Reheat them in a skillet or air fryer to bring back the crispiness — microwave will make them a little soft but still delicious.

TIPS AND TRICKS FOR BEST RESULTS

• Press the chicken down firmly so it sticks to the tortilla and cooks evenly.

• Don’t overload with marinara — just a thin layer keeps the tacos crispy and not soggy.

• Cover the skillet after flipping to trap steam and melt the cheese faster.

• Serve immediately for maximum crispiness.

• Customize with spicy marinara or crushed red pepper if you love a little heat.

FAQS

CAN I FREEZE THESE CHICKEN PARM TACOS?

I wouldn’t recommend freezing once assembled. But you can freeze the cooked chicken separately and quickly smash and finish them later.

WHAT’S THE BEST CHEESE TO USE FOR THESE CHICKEN TACOS?

Mozzarella for that classic chicken parm vibe, but provolone or a mozzarella/provolone mix would be amazing too.

HOW SPICY ARE THESE?

Not spicy at all — unless you use a spicy marinara or add some chili flakes!

CAN I USE GROUND TURKEY INSTEAD OF GROUND CHICKEN IN THE PARMESAN SMASHED TACO?

Yes! Ground turkey works perfectly if that’s what you have on hand or prefer a leaner option.

WHAT’S THE BEST WAY TO KEEP THE CHICKEN PARMESAN SMASH TACOS WARM FOR A CROWD?

Place cooked tacos on a baking sheet lined with a piece of parchment paper and keep them warm in a 200°F oven while you finish the batch.

Other Easy And Healthy Recipes For Dinner You May Want To Try!

• Zesty Italian Pasta Salad Recipe
• Keto Greek Salad Recipe
• Low Carb Big Mac Salad Bowl
• Low Carb Spaghetti Squash Recipe With Meat Sauce
• Shrimp Rice Paper Rolls With Easy Peanut Sauce
• Peach Tomato Feta Salad
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• Easy Creamy Coconut Shrimp Recipe
• High Protein Chicken Caesar Salad Pizza
• Caprese Pasta Salad
• Strawberry Quinoa Salad Recipe
• Slow Cooker Chicken Fajitas
• Hot Honey Salmon Bowls
• Chicken Carcass Soup
• McChicken Smash Tacos