Taco night! But with a slight twist. A slight Greeky twist.
I know I have similar recipes on this internet blog website URL, but a couple of weeks ago I made chicken shawarma wraps, and looooved the way the chicken turned out. So I brought it over to some taco vibes and here we are. But you can always take this exact filling and pile it into toasted pita! Look at us. Who would have thought. Not me. (<–if you can name that reference we are meant to be.)
Ahhhh the marinade. Olive oil, spices, yogurt, minced parsley, lemon. We’re doing this right.
After the chicken sears in it for a hot few minutes, we’ll chop it up for tacos. Again, doing it right.
Our toppings – tomato, cucumber and red onion. This is sort of my go-to for life.
A bit of feta to crumble, parsley to garnish, lemon to spritz and we’re in business. I also spooned a little bit of yogurt along the bottoms of the tortillas, but you can dollop as well. It’s divine either way.
They’re bright, crunchy, flavorful, acidic, fun, and so delicious. And pretty darn simple!
Perfect for this weekend or tonight or right now. I won’t tell.
Get in that.
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Ingredients
- 4 Tbs. extra virgin olive oil
- 1 Tbs. garlic powder
- 1 Tbs. onion powder
- 1 Tbs. paprika
- 1 tsp coarse salt
- Zest of a lemon
- Juice from half the lemon
- 1 Tbs. minced parsley
- 1 Tbs. Greek yogurt
- 5 chicken tenders
- 4-6 small flour tortillas, lightly toasted over an open flame
- 2 Tbs. Greek yogurt
- 1/4 cup thinly sliced red onion
- 1/4 cup thinly sliced cumber
- 1/4 cup thinly sliced tomato
- 1/3 cup crumbed feta cheese
- Parsley for garnish
- The remaining lemon for spritzing
Instructions
- To a shallow bowl, add the oil, garlic and onion powder, paprika, and a good pinch of salt. Add the lemon zest and juice, along with Greek yogurt. Whisk until smooth, then add the chicken tenders and gently stir to coat. Let this marinate as long as you want. Even 20 minutes is just fine.
- Bring a wide skillet to a medium high heat, and arrange the tenders in the pan. Sear for six minutes, then flip and sear four more. Add a splash of water to the pan to avoid any burning. Remove the chicken from the pan, let rest five minutes, then chop.
- To the toasted tortillas, spread a little bit of greek yogurt down the center, then pile on the chopped chicken, red onion, cucumber, tomato, feta cheese, parsley and a nice spritz of lemon. Serve immediately!
- Makes 4-6 tacos.
Here’s a video for you!
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