For the cheese tortilla:
1 1/3 cups grated Parmesan cheese
For the chicken Caesar salad
2 grilled chicken breasts, sliced
1/3 cup Caesar salad dressing
1 head romaine lettuce, chopped
1 cup Italian-style croutons
Juice of 1 lemon
4 bacon strips, cooked and chopped
Warm a 4-inch non tick saute pan to medium-high heat. Once the pan is warmed, pour in 1/3 cup of grated Parmesan cheese and pat down so it is spread out evenly. Allow to cook 1 to 2 minutes on one side until cheese has melted and turned golden brown. Flip and cook 1 minute more. Very carefully fold the cheese so that it creates the shape of a taco shell, and place in between the cups of an upside down cupcake tin. Allow to cool completely. Repeat to create 4 taco shells.
Coat the inside of a large bowl with the Caesar salad dressing. Add the remaining salad ingredients except the bacon and toss to combine.
Place an equal amount of salad into each taco shell and garnish with bacon pieces.