Chicken Parm “Smash Burger” Taco
These chicken parmesan “smash burger” tacos are the mash-up you didn’t know you needed! They’re made with gluten-free tortillas and all of the flavors you love from chicken parm.
Have you heard of smash burger tacos? I shared a recipe for smash burger tacos last year, and the concept has been a viral hit online with many new iterations popping up. The most recent one I’ve seen that really caught my eye was a chicken parm smash burger taco. I know, it doesn’t sound like any of those things go together, but they do!
Basically, think of a gluten-free chicken parmesan burger, but with a crispy tortilla instead of a bun… do I have your attention?!
Table of contents
Why you’ll love these chicken parm smash burger tacos
- It’s a comfort food heaven. Chicken parm and tacos combined? Perfect comfort food!
- Hidden veggies. Using Daylight sauce incorporates hidden veggies into the sauce!
- Lower lactose. Goat cheese and pecorino are not lactose-free, but are lower lactose and easier to digest!
- Zero breading. No messy breading of chicken cutlets! This recipe is still plenty crispy, but that’s thanks to the tortilla.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Ground chicken.
- Daylight veggie pasta sauce. This is my own brand that I created out of a serious need of my own, and my readers!
- Almond flour tortillas. I like to use Siete Tortillas.
- Goat mozzarella and pecorino. Goat cheese is not lactose-free, but goat cheese is lower in lactose than regular cheese. Pecorino is made from sheep cheese, which is also an easier-to-digest option for me personally and has a similar flavor to parmesan. I find myself able to tolerate goat and sheep cheese in moderation with a lactose enzyme like Hilma.
- Spices.
- Arugula.
Substitutions and Modifications
- Cassava tortillas. Siete cassava tortillas would be another great swap for the almond tortillas.
- Parmesan. I use pecorino instead of parmesan for a lower lactose swap, but of course you can use parmesan!
- Dairy-free cheese. A cashew cheese, or dairy-free AIP mozzarella, would be a great swap in this recipe. Just keep in mind that these do melt differently than most regular cheeses. Or you could leave out the cheese entirely, and it’ll still be super yummy!
- Ground turkey. You can easily use ground turkey for this recipe instead.
- Balsamic glaze. I love adding balsamic glaze to arugula, and it’s a great addition to this recipe too!
How to Make Chicken Parm Smash Burger Tacos
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Mix the ground chicken with the salt, pepper, garlic and onion powder, and ground parsley and basil.
Step two. Press the chicken down with a fork in a thin even layer in the center of each the tortilla.
Step three. In a large pan or griddle, add the taco meat side down. Allow to cook for about 3 minutes before flipping.
Step four. Add sauce and cheese on top of the meat.
Step five. Reduce the heat to low and add a lid over the pan, covering for 2-3 minutes to allow the cheese to melt.
Step six. Serve topped with arugula and pecorino cheese and fold in half into a taco to serve!
Michelle’s Tips & Tricks
- Use a blackstone or griddle to speed up the cook time. If you have access to a larger surface like one of these, it will definitely speed up the process!
- Add more toppings. I love adding balsamic glaze on top as well!
Recipe FAQS
Yes, you can make this recipe AIP by using an AIP tortilla like a cassava tortilla, and either omitting the cheese or using an AIP cheese.
Yes! Smash burger tacos are typically made on a large surface like a blackstone, but you can easily make it inside as well.
These are definitely best fresh, but you can keep it in the fridge for about a day and reheat it on low in a covered pan on the stove.
If you tried these Chicken Parm Smash Tacos or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free Taco Recipes …
Chicken Parm “Smash Burger” Taco
Ingredients
- 1 lb ground chicken
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp ground parsley
- 1 tsp ground basil
- 6 almond flour tortillas
- ¾ cup Daylight Veggie Pasta Sauce
- 6 oz goat mozzarella cheese, shredded
- 1 cup Arugula
- 1 tbsp Pecorino romano, sub grated parmesan
Instructions
- Combine the ground chicken with the salt, pepper, garlic and onion powder, and ground parsley and basil. Gently mix the ground chicken, just enough to incorporate the seasonings.
- Lay out the 6 tortillas on a clean surface and add roughly 2.5 oz of raw chicken to each tortilla. Press the chicken down with a fork in a thin even layer in the center of the tortilla. Repeat with all 6 tortillas.
- Using a large pan set to medium heat that’s lightly greased (alternatively you can do this on a blackstone or a griddle) add the taco meat side down. Allow to cook for about 3 minutes before flipping. The meat should be visibly cooked and lightly crisp. Insert a meat thermometer to check for 165 F.
- Add about 2 tbsp of sauce on top of the meat, and about 1 oz of shredded cheese. Reduce the heat to low and add a lid over the pan, covering for 2-3 minutes to allow the cheese to melt. Repeat the process with all of the tortillas.
- Serve topped with arugula and pecorino cheese and fold in half into a taco to serve!
Notes
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- If you have access to a larger surface like a blackstone or griddle, it will speed up the process!
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- I love adding balsamic glaze on top as well!
- You can easily make these dairy-free by omitting the cheese altogether, or using my AIP mozzarella cheese.
