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