Chicken Parm Tacos

Directions

1. 1

   Preheat your Blackstone griddle to medium-high heat.

2. 2

   In a large bowl, combine the ground chicken, garlic, Blackstone SPG Seasoning, and Blackstone Tuscan Herb Seasoning. Mix gently until evenly combined.

3. 3

   Divide the chicken mixture into 8 equal portions. Place each portion on the hot griddle and immediately press into a thin patty about the size of a tortilla using a spatula or burger press.

4. 4

   Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Spoon a little marinara over each patty and top with a slice of mozzarella.

5. 5

   Place a tortilla over each cheesy chicken patty and press gently. After 30–60 seconds, carefully flip so the tortilla is against the griddle. Cook for another 1–2 minutes, until the tortilla is lightly toasted and the cheese is fully melted.

6. 6

   In a small bowl, toss the arugula and basil with the olive oil and a light sprinkle of Blackstone SPG Seasoning.

7. 7

   Transfer the tacos to a serving platter. Top with additional warm marinara, grated Parmesan or Romano, and the dressed arugula and basil mixture.

8. 8

   Serve immediately with extra grated cheese, if desired.