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    You are in: Home / Greek / Healthy Greek Style Chicken Tacos Recipe
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    Healthy Greek Style Chicken Tacos

    Healthy Greek Style Chicken Tacos. Photo by Charlotte J

    1/5 Photos of Healthy Greek Style Chicken Tacos

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Peter J's Note:

    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.

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    Serves: 2-4



    Units: US | Metric


    For Serving

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


    1. 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. 2
      When ready to serve warm up taco shells for 10 minutes or so as per directions on pack.
    3. 3
      Place two tomato slices and a few slices of lettuce in each shell.
    4. 4
      Stir the diced chicken through the sauce and stuff each shell with equal amounts.
    5. 5
      Top each with the crumbled feta and serve.

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    Ratings & Reviews:

    • on January 18, 2012


      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.

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    • on August 07, 2011


      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

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    • on June 11, 2011


      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

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    Read All Reviews (8)


    Nutritional Facts for Healthy Greek Style Chicken Tacos

    Serving Size: 1 (166 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 525.5
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 9.1 g
    Cholesterol 116.0 mg
    Sodium 887.8 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 3.7 g
    Sugars 4.4 g
    Protein 39.0 g

    The following items or measurements are not included:

    Greek yogurt

    mixed salad greens

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