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Rustic Italian Chicken Tacos

Rustic Italian Chicken Tacos

with Creamy Parmesan Dressing

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For our latest invention, you start with flavourful herbed chicken, add crisp lettuce and a creamy Parmesan dressing and pop the whole thing in soft flour tortillas. It's just like a chicken Caesar salad, but our version is extra filling and you can use your hands to enjoy it. We say it's win-win!

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

1 packet

chicken breast

1 block

Parmesan cheese


2 unit

red onion

1 bag

cos lettuce

2 unit


1 unit


1 tub



1 tub

Dijon mustard


2 sachet

rustic herb spice blend

12 unit

mini flour tortillas


2 clove


Not included in your delivery

olive oil

1 tbs

plain flour


1 tsp


3 tsp

water (for the dressing)

1 tbs

water (for the onion)

2 tbs

balsamic vinegar

3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3090 kJ
Fat32.6 g
of which saturates6.1 g
Carbohydrate56.1 g
of which sugars11 g
Protein49.9 g
Sodium1150 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Non-Stick Pan
Large Non-Stick Pan
Paper Towel
Small Bowl
Medium Bowl
Get prepped
Get prepped

Finely grate the Parmesan cheese. Thinly slice the red onions. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Thinly slice the tomatoes into half-moons. Slice the cucumber into 0.5cm batons or 0.5cm half-moons. Slice the chicken breast into 1cm strips.


Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.

Cook the chicken
Cook the chicken

While the onion is cooking, combine the garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook for 4-5 minutes, tossing regularly, until browned and cooked through. Transfer to a plate lined with paper towel to rest. Repeat with the remaining chicken, adding more oil if needed.

Make the dressing
Make the dressing

While the chicken is resting, combine the Parmesan, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside. In a medium bowl, combine the lettuce and 1 tbs of the Parmesan dressing. Toss to coat.

Heat the tortillas
Heat the tortillas

Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.

Serve up
Serve up

Divide the dressed cos lettuce, tomato and cucumber between tortillas. Top with the chicken and caramelised onions. Spoon over the remaining Parmesan dressing.

TIP: For kids, follow our serving suggestion in the main photo!