1. Make the dressing: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, garlic, Worcestershire, Parmesan, salt, and pepper.
2. Add water a tablespoon at a time until the dressing reaches your desired consistency.
3. Place in the refrigerator while you prepare the tacos.
4. Prep the chicken: In a bowl, combine the ground chicken with garlic powder, onion powder, parsley, paprika, salt, and pepper.
5. Scoop about 1/4 cup of chicken onto each taco and press a thin layer of chicken mixture evenly over one side of each tortilla, spreading nearly to the edges (you should have enough for 8 small tacos).
6. Heat a large skillet over medium heat and lightly coat with olive oil. Place the tacos chicken-side down first.
7. Cook for 4-5 minutes until the chicken develops a golden crust.
8. Flip and cook another 1-2 minutes until the tortilla becomes lightly crisp and the chicken is cooked through.
9. Toss the Caesar salad: In a large bowl, combine the romaine, parsley, and Parmesan. Toss with enough dressing to lightly coat.
10. Top each taco with the Caesar salad mixture.
11. Finish with extra Parmesan, cracked black pepper, and a squeeze of fresh lemon and enjoy!

Storage

1. Store leftover chicken, Caesar salad, and dressing separately in airtight containers in the refrigerator for up to 3 days.
2. For the best texture, assemble the tacos just before serving, as the lettuce will soften and the tortillas may become soggy once dressed.
3. To reheat, warm the chicken-topped tortillas in a skillet over medium heat for 2–3 minutes per side until heated through and crisp again. Top with the Caesar salad and dressing just before serving.