Mini Chicken Caesar Melts

These make an excellent appetizer for all types of gatherings - from casual game viewing to more elegant dinner parties. They also make a great after-school snack - they're super satisfying but they won't ruin dinner!

About the chicken: I used leftover chicken from a previous meal (my Grilled Chicken with Cherry Barbecue Sauce), so consider raiding your fridge like I did. You can also use rotisserie chicken from the grocery store.

About the Caesar dressing: I made a homemade dressing, and I encourage you to try it (it's easy and egg-free). You can also substitute your favorite store-bought Caesar.

Need more melts? This recipe makes 12 melts, so adjust accordingly if you want/need more.

Mini Chicken Caesar Melts

1/2 cup mayonnaise, regular or light
2 tablespoons grated parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste, optional
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and ground black pepper
2 cups diced cooked chicken
3 small flour tortillas (fajita size), quartered to make 4 wedges each
1 cup shredded Romaine lettuce
1 cup shredded mozzarella cheese

To make the dressing, in a small bowl, whisk together the mayonnaise, parmesan, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and garlic powder. Season to taste with salt and pepper. Stir in the chicken.
Arrange the tortilla wedges on a baking sheet (for easy clean-up, line the baking sheet with parchment paper or foil).
Place the lettuce on top of the tortillas. Top the lettuce with the chicken and then the mozzarella.

Preheat the broiler.
Place the baking sheet under the broiler and broil for 2 to 3  minutes, until the cheese melts (keep going if you want golden brown bubbles on the cheese).
Serve warm.

Serves 4 (3 wedges each)