Chicken Cesar Salad Tacos

Why would you make a Cesar salad wrap when you can make a taco?!

What you need:

Dressing:

• 2 oz. mashed anchovies (you can use paste or mash them yourself)
• 2 Tbsp. of olive oil
• 2 grated garlic clove
• 1/2 lemon juiced
• 1 egg yoke
• 3 Tbsp. finely grated Parmesan cheese
• 1 tsp. dijon mustard
• salt and cracked pepper to taste

Everything else:

• 4 shells (gf rise and puff shells!)
• 2 chicken breasts, cooked
• 3 cups arugula
• 1/4 onion finely sliced
• 1 avocado sliced

Begin by whisking all the ingredients for the dressing together, until it is a dressing consistency, and set aside.

Chop up the arugula and onion before mixing in the chopped chicken breasts (I pan seared my chicken in a lemon garlic marinade). And then top with the dressing. You might not need all the dressing, so pour lightly and then add in more if needed (remember, you can always add more, but not always take away!)

Heat up your rise and puff tortillas in the skillet, then serve the salad on top of the tortilla before topping with avocado and parmesan. Enjoy!

Number of servings: 4 servings

Nutrition Facts/serving: 407kcal, 22g fat, 23g carbs, 6g fiber, 32g sugar, 5g protein