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Loaded with fresh pesto, shredded chicken, spinach, gooey mozzarella cheese, all sandwiched between a crispy, crunchy baked corn tortilla

Crunchy Cheesy Chicken Pesto Tacos

Pesto, chicken, spinach, and two kinds of cheese in a crispy corn tortilla
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Prep Time 20 minutes
Cook Time 26 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 3.5 oz Pesto
  • 2 cups Fresh Mozzarella
  • 8 Yellow corn tortillas softened
  • 1-2 tbsp Olive Oil
  • 2 cups Rotisserrie of shredded cooked chicken

Instructions
 

  • Lightly coat both sides of the tortilla with olive oil
  • Spread 1-2 tbsp of pesto evenly across each tortilla
  • Sprinkle cheddar cheese- leave a bit of a border so the cheese doesn’t all come out of the tortilla when cooking in the pan
  • Add 2-3 slices fresh mozzarella, and a bit of spinach on top
  • Top with shredded chicken or plant-based strips
  • Lightly coat both sides of a corn tortilla with olive oil
  • Lay the tortilla in the pan so the underside starts to heat up, then fold one side over the top. Allow the bottom of the tortilla to get lightly brown and really crispy and then flip to the other side.
  • Cook each side until the shells are light brown and crispy and the cheese is melted, using a spatula to press them down so the sides stay together.
  • If you'd like to add a bit of extra crunch, add the tacos to a baking sheet and cook in the oven at 400 for 5 minutes
Keyword crunchy cheesy pesto tacos, pesto chicken tacos, pesto tacos
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