Chicken Caesar Tacos with Crispy Chicken

2 standard portions

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Ingredients

• 2 portions Air Fryer Cornflake Chicken Tenders
• 50 g Prosciutto (approx 12.5g per slice)
• 4 Small soft flour tortillas
• 1 head Little gem lettuce (chopped)
• 15 g Parmesan (grated)
• 75 g 0% fat Greek yogurt
• 15 g Parmesan (grated)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3 Anchovy fillets (finely chopped)
• 1 tablespoon Lemon juice

Method

1. Make the crispy chicken. Make 2 portions of Air Fryer Cornflake Chicken Tenders following the recipe instructions.Once they are cooked through and golden and crispy, leave them to rest for a couple of minutes and then chop them into bite-sized pieces.
2. Crisp the prosciutto. Heat a dry frying pan over a medium heat. Add 50 g of Prosciutto and cook until crisp, about 2 minutes.Transfer it to a plate, leave it to cool slightly and then roughly chop or crumble it.
3. Make the Caesar dressing. Put 75 g of 0% fat Greek yogurt, 15 g of Parmesan, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 3 Anchovy fillets (finely chopped) and 1 tablespoon of Lemon juice into a bowl and mix well.
4. Warm the tortillas. Warm 4 Small soft flour tortillas briefly in a dry frying pan or according to the packet instructions. This makes them softer and less likely to split when folded.
5. Assemble the tacos. Divide the Caesar dressing and 1 head of Little gem lettuce (chopped) between the tortillas.
6. Add the chicken. Divide the chopped crispy chicken between the tortillas. Add the Parmesan, then finish with the crispy prosciutto.
7. Serve: Serve straight away.