First, take your tortillas and drape them over ramekins on a cookie sheet. Spray with cooking spray and give them a little squeeze. Bake at 425 F for 6 minuites.
Set aside in the fridge to marinate 1-2 hours.
When you are ready heat a frying pan and cook the bacon.
Fill cups with torn romaine and chicken. Top it off with bacon and parmesan or romano cheese.
Serve it with extra caesar dressing on the table.
5 6-inch tortillas
1 lb (6) boneless skinless chicken thighs
2 tbsps lemon juice
4 chopped garlic cloves
1 tsp dried oregano
2 tbsps caesar dressing, plus extra for serving
5 slices chopped bacon
Romaine lettuce, roughly torn
Parmesan or romano cheese