Ingredients:

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1x

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•   8 Oz Mozzarella Cheese (Shredded)
•   2.5 Oz Parmesan Cheese
•   1/2 Tsp Garlic Powder
•   1/2 Tsp Onion Powder
•   1 Tsp Italian Seasoning 
•   1/2 Tsp Red Pepper Flakes 
•   16 Oz Rotisserie chicken (Chopped )
•   Caesar Dressing 
•   Kale (Washed, chopped, and massaged )
•   Crushed croutons, for topping

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a bowl, combine mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
3. Divide the cheese mixture into 6-8 equal piles on the prepared baking sheet. Flatten each pile into a thin round. Add some of the chicken, but make sure you cover it with cheese.
4. Bake for 10-12 minutes, or until the edges are golden brown.
5. Remove from the oven and let cool for about 15 minutes, until the cheese crisps are firm enough to handle.
6. While the crisps cool, prepare the Caesar salad. Toss the kale with the Caesar dressing.
7. Gently shape the cooled cheese crisps into cups or leave them flat. Fill with the Caesar mixture.
8. Top with crushed croutons and an extra sprinkle of Parmesan, if desired.
9. Serve immediately and enjoy!

Notes:

These are perfect for a high-protein lunch, appetizer, or easy weeknight dinner. The crispy cheese shell paired with the kale Caesar salad gives you all the flavors of a chicken Caesar wrap without the wrap. Also shred your own cheese.