Season the 8 oz ground chicken with salt, pepper, garlic powder.
Sear in a skillet over medium-high heat until browned and cooked through (~6–8 minutes).
Use the spatula to press it thin/crispy near the end.
Spray pan lightly with olive oil.
Place tortillas in the pan, scoop hot chicken on top, then smash flat with a spatula.
Let the bottom crisp up for ~2–3 minutes.
Optional: Flip for extra toast or leave open-face style.
Remove and top with chopped romaine, 10g parmesan per taco, and Caesar dressing (about 20–25g each).
Add cracked black pepper and a squeeze of lemon if desired.
