Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

In a mixing bowl, combine the mozzarella cheese, Parmesan cheese, Italian seasoning, and chopped grilled chicken breast. Mix until evenly distributed.

Divide the mixture into 4 equal portions on the prepared baking sheet. Spread each portion into a thin, flat circle, approximately 5–6 inches wide. Make sure the chicken is evenly distributed throughout the cheese.

Bake for approximately 10–15 minutes, or until the cheese is melted, golden brown, and crispy around the edges. Keep a close eye on the shells toward the end to prevent burning.

While the taco shells bake, add the chopped romaine lettuce to a mixing bowl. Pour in the Caesar dressing and toss until the lettuce is evenly coated.

Remove the chicken and cheese shells from the oven and allow them to cool for approximately 30–60 seconds. While still warm and flexible, carefully fold each shell into a taco shape. You can drape them over a rolling pin or gently fold them using a spatula.

Allow the shells to cool slightly so the cheese firms up and becomes crispy.

Fill each crispy chicken taco shell with the prepared Caesar salad. Serve immediately while the shells are crunchy and the salad is fresh!