Healthy Greek Style Chicken Tacos

Total Time
25mins
Prep 15 mins
Cook 10 mins

Idea I came up with for something quick and healthy that can be mostly prepared in advance. I used a large cooked chicken breast cut-up but would also be a good use for leftover roast chicken. Makes 4 large tacos so I think would be a complete meal for two or a light snack / lunch for four, if using the smaller shells you'll probably be able to fill six of them. I listed a gherkin because that's what I used but you could also use a small handful of diced cucumber. Because it's served slightly chilled I think this would make a nice and quick summer meal at the end of a hot day. You could also use a low-fat Greek yoghurt and/or omit the feta. There is not a lot of sweetness in the recipe so I couldn't really say it was a kid pleaser, more of a slightly sharp taste from the salty and sour ingredients.

Ingredients Nutrition

  • Sauce

  • 12 cup Greek yogurt
  • 1 gherkin, finely diced
  • 2 tablespoons black olives, pitted and sliced
  • 2 garlic cloves
  • 12 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 14 teaspoon dill, dried
  • black pepper, to taste
  • For Serving

  • 4 large taco shells
  • 250 g cooked chicken, diced
  • 1 large tomatoes, sliced into 8 pieces
  • 1 cup mixed salad green (loosely packed)
  • 50 g feta, crumbled

Directions

  1. Mix together all sauce ingredients well in a medium bowl. This may be prepared and refrigerated in advance but remove 10 minutes or so before serving. The flavours will blend better if you do it in advance.
  2. When ready to serve warm up taco shells for 10 minutes or so as per directions on pack.
  3. Place two tomato slices and a few slices of lettuce in each shell.
  4. Stir the diced chicken through the sauce and stuff each shell with equal amounts.
  5. Top each with the crumbled feta and serve.
Most Helpful

5 5

These were very good! I used Fry Chik(vegetarian chicken) and made my own tortilla shell by baking in the oven. Made for the Australian swap-Jan 2012.

4 5

The sauce was made the day before, so all we had to do today was to assemble them. We did not have any hard shell tacos, so I used soft shells and also pita bread. I used chicken breast from a rotisserie chicken I had bought and froze early this year. This was a very refreshing light "taco" for a Sunday lunch. Made for Group 5 - Cuppa Tea for AUSSIE /NZ Swap Aug 11

5 5

What a fantastic alternative to a taco!!! I made this for lunch today...I knew it was something my kids would eat however; I figured a p.b. & j. sandwich would need to be made for the little boy my daughter is watching this summer. He really enjoyed them as well. (a kid pleaser here) I opted to use fresh cucumber in the sauce along with a little minced fresh onion and I omitted the olive oil. Oh, and I used Kalamata olives, but instead of adding them to the sauce, I chopped them and topped only the tacos of those who wanted them. I will definitely be making this recipe again. Thanks for sharing Peter. Made and reviewed for the AUS/NZ Recipe Swap #53