Chicken Caesar Salad Cones
This is a fun, family-friendly twist on the classic Caesar salad, wrapped in a crispy tortilla cone for easy, handheld eating. Great for busy parents and meal prep, this version uses rotisserie chicken for convenience and is leveled up with homemade croutons and creamy Caesar dressing made from scratch. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
87% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Tortilla Cones
- 4 (10-inch) flour tortillas
- olive oil spray
Croutons
- 2 cups cubed sourdough bread
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon italian seasoning
- ¼ teaspoon kosher salt
Dressing
- 2 garlic cloves, minced and mashed with ½ teaspoon kosher salt
- 1 tablespoon anchovy paste, (optional)
- 1 egg yolk
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon worcestershire sauce
- ½ cup olive oil
- ⅓ cup grated parmesan cheese
- black pepper, to taste
Salad
- 1 large head romaine lettuce, chopped (about 6 cups)
- 2 cups shredded rotisserie chicken
- ⅓ cup grated parmesan cheese
Nutrition Info
- Calories 352
- Fat 18g
- Carbs 25g
- Fiber 1g
- Sugar 2g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Make the tortilla cones: Preheat the oven to 375°F (190°C). Stack the tortillas, and cut into quartered wedges. Fold each wedge into a cone, and secure with a toothpick. Lightly coat with olive oil spray. Place seam-side down on a parchment-lined rimmed baking sheet. Bake for about 8 minutes, or until crisp. Let cool on a wire rack.
- Meanwhile, make the croutons: Increase the oven temperature to 400°F (205°C). In a bowl, toss together the bread, oil, garlic, seasoning, and salt. Spread on a parchment-lined 13 x 9-inch baking sheet. Bake for about 10 minutes, or until golden, stirring halfway through. Let cool completely, about 5 minutes.
- Meanwhile, make the dressing: In a medium bowl, whisk together the garlic-salt paste, anchovy paste, egg yolk, mustard, lemon juice, and Worcestershire. Slowly whisk in the oil until emulsified. Stir in the cheese, and season with black pepper.
- Make the salad: In a large bowl, toss together the lettuce, chicken, cheese, croutons, and dressing. Transfer to a cutting board, and chop everything finely until well mixed.
- Spoon 2–3 tablespoons of salad into each tortilla cone. Serve immediately for best texture.
- Enjoy!
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