Spread the chicken onto the tortillas.
Turn each small flour tortilla over so the back side faces upward. Take a portion of the seasoned chicken and spread it into a very thin, even layer across the tortilla. Press firmly with your fingers or the back of a spoon so the meat makes full contact with the tortilla.

Keep the layer thin rather than piling the chicken high. The thin layer allows the meat to cook quickly, brown properly, and develop the crisp edges that make smash tacos so good.

Cook the chicken side first.
Place the tortilla into the skillet with the chicken-covered side facing downward. Let it cook for approximately 3 minutes without constantly moving it. The chicken should develop a rich golden-brown crust and become fully cooked.

Check the edges before flipping. They should look browned and slightly crisp, while the center should no longer appear raw.

Flip and crisp the tortilla.
Carefully turn the taco over using a spatula. Cook the tortilla side for another 1 to 2 minutes, or until the flour tortilla becomes golden and crisp.

Keep an eye on the heat during this stage. You want a crisp exterior without burning the tortilla before the taco is ready.

Prepare the Caesar mixture.
While the tacos finish cooking, chop the romaine lettuce into bite-sized pieces. Add the lettuce to a bowl and toss it with the Caesar dressing.

Coat the leaves evenly but avoid soaking them. A lighter dressing helps maintain the crunch and prevents the hot tortillas from becoming soggy too quickly.

Add the toppings.
Remove the cooked tacos from the skillet and place them on a serving plate. Spoon the Caesar lettuce mixture onto each one. Sprinkle the tacos with grated Parmesan cheese and bacon bits.

The ideal bite should include some crispy tortilla, seasoned chicken, cool romaine, creamy dressing, Parmesan, and bacon all at once.