Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 2 tsp Montreal Steak Spice (dbl for 4 ppl), then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.**

Meanwhile, cut tomato into 1/4-inch pieces. Combine Caesar dressing, 1/2 tbsp water (dbl for 4 ppl) and half the Parmesan in a small bowl.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Add spinach, tomatoes, half the remaining Parmesan and 2 tbsp dressing (dbl for 4 ppl) to a large bowl. Toss to combine.

Thinly slice chicken. Divide salad between tortillas, then top with chicken. Sprinkle with remaining Parmesan. Serve potato rounds on the side with remaining dressing alongside for dipping.