WEEKNIGHT / TACOS
Ground chicken smashed thin on street tortillas, seared crisp, then piled with romaine in a lightened Caesar. About 25 grams of protein per taco.
Lower-carb alternative: swap in 8 medium zero-net-carb tortillas (soft-taco size) and press about 4 oz of chicken onto each — the larger tortilla takes the bigger portion. That makes 8 tacos, serving 4 at 2 tacos each: roughly 550 calories, 68g protein, 26g fat, and 40g carbs per serving, of which about 12g are net — the tortilla carbs are nearly all fiber.
Whisk the mayonnaise, Dijon, lemon juice, garlic, Worcestershire, pepper, and salt. Add water as needed for a thinner consistency. Taste and push the salt and lemon a little further than feels right — the reduced fat mutes everything — then refrigerate until assembly.
Stir together the salt, pepper, garlic powder, onion powder, and oregano. Fold the blend into the cold chicken just until evenly distributed.
Divide the chicken into 10 portions, about 3 oz each, and press one onto each tortilla in an even layer all the way to the edge.
Heat a nonstick skillet over medium-high, no oil, and work in batches. Lay the tacos meat side down and do not move them for 3–4 minutes, until the edges brown and they release cleanly.
Flip and cook about 2 minutes more.
Swipe a spoonful of dressing over the chicken, then sprinkle each taco with bacon bits and set 3–4 croutons on top. Pile on the romaine and drizzle more dressing over the greens. Serve immediately.