- 4 oz. Grilled Chicken Strips
- 2 Corn Tortillas
- 1/2 c. Romaine lettuce — shredded
- 1/4 c. Monterey Jack Cheese
- 2 tbsp. Red onions — chopped
- 1 tbsp. Roasted Red Peppers
- Balsamic Glaze
- Deep fry the corn tortilla until crunchy.
- Stack with shredded romaine hearts, roasted peppers, jack cheese and chicken strips garnished with tomatoes and red onions.
- Garnish with balsamic drizzle.