To a medium bowl, add the ground chicken, seasoning, salt, and pepper. Use a spoon to mix well.
Use a spoon to spread 2-3 tablespoons of the chicken mixture on each tortilla, using the back of the spoon to spread it out in a thin layer.
On a medium size plate, combine the panko breadcrumbs, grated parmesan, salt, and pepper. Press the chicken side of each tortilla into the panko mixture. Set aside.
Heat olive oil over medium high heat in a large nonstick skillet. When the oil is hot, add 1-2 of the tortillas, chicken side-down, making sure to not crowd the pan. (You may need to cook 1 at a time.) Cook for 3-4 minutes (only on one side) until golden brown and chicken is cooked through. Transfer the tortillas, chicken side-up, onto a serving platter.
In a large bowl, mix the chopped lettuce with about 1/2 cup of the caesar dressing and use tongs to toss to coat.
Top each taco with a scoop of the salad. Finish with more grated parmesan cheese and freshly cracked pepper.
