I make these Chicken Parm Smashed Tacos whenever I want the comfort of chicken parmesan in a grab-and-go format. Think crispy, herby chicken folded into a mini tortilla and showered with mozzarella and Parmesan, finished with bright rocket for peppery bite. They’re quick enough for weeknights, kid-friendly, and a fun twist on two classic favorites that always disappear fast at the table. If you like handheld, crowd-pleasing chicken recipes, you might also enjoy this buffalo chicken dip with cottage cheese for dipping while the tacos bake.
Why you’ll love this dish
These tacos take everything you love about chicken parmesan—savory seasoned chicken, tangy tomato, melted cheese—and compress it into a perfectly portioned mini taco. They’re great for nights when you want something satisfying but not fussy. Benefits at a glance:
- Fast assembly and a short bake time keeps dinner under an hour.
- Uses everyday pantry ingredients and basic equipment.
- Crowd-pleasing for kids and adults alike.
- Portable and party-ready: easy to scale up for guests.
The cooking process explained
Before you start, here’s the simple flow so everything goes smoothly:
- Sauté aromatics and brown the chicken mince with seasonings.
- Add crushed tomatoes and tomato puree; simmer to concentrate flavor.
- Bind the cooked mixture with breadcrumbs and egg so it holds in the mini tortillas.
- Fill tortillas, top with cheeses, and bake until bubbly and golden.
- Finish with fresh rocket for contrast and texture.
This sequence keeps the filling juicy but not runny, and the cheese melts to form a classic parm topping.
What you’ll need
- 1 lb Chicken mince
- 2 cloves Garlic, minced
- 1 tsp Garlic powder
- 1 small Onion, finely chopped
- 1 tsp Oregano
- 2 cups Rocket
- 1 can Tomatoes (crushed or chopped)
- 1 large Egg, beaten
- 2 tbsp Tomato puree
- 1 tsp Italian seasoning
- 1/2 tsp Pepper
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Olive oil
- 1/2 cup Breadcrumbs
- 8 mini Tortillas
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Notes: You can swap rocket for baby spinach or mixed greens. If you prefer a gluten-free option, use gluten-free breadcrumbs and tortillas.
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Arrange a baking sheet with a little oil or parchment.
- Heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until onion is translucent, about 3–4 minutes.
- Add the 1 lb chicken mince to the skillet. Sprinkle in the 1 tsp garlic powder, 1 tsp oregano, 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp pepper. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes.
- Stir in the can of tomatoes, 2 tbsp tomato puree, and 1 tsp sugar. Bring to a simmer and cook for about 10 minutes so the sauce thickens slightly. Taste and adjust seasoning.
- Transfer the cooked chicken mixture to a bowl. Add 1/2 cup breadcrumbs and the beaten large egg. Mix until combined; the mixture should hold together when scooped.
- Place the 8 mini tortillas on the prepared baking sheet. Spoon the chicken mixture onto each tortilla, distributing evenly. Flatten slightly so it fits the tortilla.
- Top each filled tortilla with shredded 1 cup mozzarella and sprinkle 1/2 cup grated Parmesan over all.
- Bake in the preheated oven for 10–12 minutes, until the cheese is melted, bubbly, and starting to brown at the edges.
- Remove from oven and top with 2 cups fresh rocket before serving. Serve warm.
Serving suggestions
These tacos are great straight from the oven. For a complete plate:
- Serve with a crisp side salad and a lemon vinaigrette to cut the richness.
- Offer extra rocket or basil leaves for more green freshness.
- A light garlic yogurt or herby ranch makes a good dip for little hands.
For party service, set up a platter with lemon wedges and extra grated Parmesan and let guests assemble. You can also pair them with a veggie tray to balance the meal. If you want a creamy dip on the side, try the cool and tangy buffalo chicken dip with cottage cheese as a contrasting flavor.
Storage and reheating tips
- Refrigerator: Cool leftovers within 2 hours and store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked filled tortillas on a tray for 1 hour, then transfer to a zip-top bag for up to 2 months. Bake from frozen; add a few extra minutes to the bake time.
- Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes to revive crisp edges and melt cheese, or use a toaster oven for one or two tacos. Avoid the microwave if you want to keep the tortillas from getting soggy.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) when reheating cooked chicken.
Pro chef tips
- Don’t over-sauce the filling. Let the tomato mix reduce until slightly thick; excess liquid will make tortillas soggy.
- Breadcrumbs plus egg help the filling bind and hold its shape in the mini tortillas. If you’re short on time, panko can give more texture.
- For extra flavor, add a tablespoon of grated onion or a pinch of smoked paprika to the chicken while browning.
- Use a blend of fresh and grated cheeses: fresh mozzarella melts beautifully; grated Parmesan adds savory tang.
- Space the tortillas slightly apart on the baking sheet so heat circulates and cheese browns evenly.
Flavor swaps
- Vegetarian: Replace chicken mince with crumbled firm tofu or cooked lentils and increase Italian seasoning.
- Low-carb: Use small lettuce cups or low-carb tortillas instead of mini tortillas.
- Herb-forward: Fold chopped basil and parsley into the cooked filling before assembly.
- Spicy kick: Add 1/4 tsp red pepper flakes to the tomato simmer for heat, or top with pickled jalapeños.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 35–45 minutes total: 10 minutes prep, 15–20 minutes cooking the filling and simmering the sauce, and 10–12 minutes baking.
Q: Can I prepare the filling ahead of time?
A: Yes. Make the filling up to 24 hours ahead, cool, and refrigerate. Mix in the breadcrumbs and egg just before assembling to keep texture optimal.
Q: Can I air-fry these instead of baking?
A: Yes—air fry at 375°F (190°C) for about 6–8 minutes. Check that the cheese has melted and the filling reaches 165°F (74°C).
Q: Are these freezer-friendly?
A: Absolutely. Freeze assembled but unbaked tacos individually on a tray, then store in a sealed bag for up to 2 months. Bake from frozen, adding a few extra minutes.
Q: What can I use instead of rocket?
A: Baby spinach, mixed salad greens, or fresh basil all make good substitutes.
Conclusion
If you want a fast, flavorful mashup of chicken parmesan and tacos for weeknights or gatherings, this recipe delivers melty cheese, herby meat, and bright greens in every bite. For a similar handheld chicken idea with a creamy dip to serve alongside, check out this Chicken Parmesan Smash Tacos Recipe – Basics With Bails.
Print
Chicken Parm Smashed Tacos
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Nut-Free
Description
A comforting twist on chicken parmesan, these tacos feature crispy chicken, melted cheese, and peppery rocket in mini tortillas.
Ingredients
- 1 lb Chicken mince
- 2 cloves Garlic, minced
- 1 tsp Garlic powder
- 1 small Onion, finely chopped
- 1 tsp Oregano
- 2 cups Rocket
- 1 can Tomatoes (crushed or chopped)
- 1 large Egg, beaten
- 2 tbsp Tomato puree
- 1 tsp Italian seasoning
- 1/2 tsp Pepper
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Olive oil
- 1/2 cup Breadcrumbs
- 8 mini Tortillas
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with oil or parchment.
- Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 3–4 minutes.
- Add the chicken mince, seasoning with garlic powder, oregano, Italian seasoning, salt, and pepper. Cook until browned, about 6–8 minutes.
- Stir in the tomatoes, tomato puree, and sugar. Simmer for about 10 minutes to thicken the sauce.
- Transfer the mixture to a bowl, add breadcrumbs and the beaten egg, mixing until combined.
- Place the mini tortillas on the baking sheet and fill each with the chicken mixture, pressing down slightly.
- Top with mozzarella and Parmesan cheese.
- Bake for 10–12 minutes, until cheese is melted and bubbly.
- Remove from oven and top with rocket before serving.
Notes
Rocket can be swapped for baby spinach or mixed greens. For a gluten-free option, use gluten-free breadcrumbs and tortillas.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian