I love love love Mediterranean flavors. Give me all the fresh, bright, zesty flavor profiles. So, naturally, I’m always looking to make more recipes in that vein. My Greek Chicken Meatballs and Greek Chicken Pitas are two of my favorite (and most made) recipes, so I’m so excited to add a new one to the roster. These Greek Chicken Tacos are quick, easy, and an absolute slam dunk if you’re on WW (or just looking to eat a bit lighter).
These tacos are loaded with flavorful chicken, a bright, fresh greek salad, a tangy tzatziki, and of course, lots of crumbled feta. This is an awesome recipe for meal prep as well, since you can make the chicken, the salad, and the tzatziki ahead of time and just throw together the tacos at a moment’s notice. They’re good hot or cold, and I hope you love them as much as I do!
PS. If chicken isn’t your thing, you can sub the protein. Salmon would work great here, you can follow the prep from my Greek Salmon Bowls!
Making Greek Chicken Tacos
While these may look fancy, they’re super easy to throw together. First, you’ll make your salad, which is just chipped cucumber, tomato, red onion seasoned with some olive oil, red wine vinegar, dill, and then salt/pepper. Mix it all together and leave it in the fridge while you cook your chicken.
For the chicken, you’ll need:
- lean ground chicken breast
- garlic (fresh cloves over canned minced if you can)
- salt, pepper
- dill (ideally fresh)
Mix your seasonings into the chicken until well incorporated. Spray a pan over medium-high heat with cooking spray (I use avocado oil spray which I prefer for higher heat) and add chicken. Break the chicken up into crumbles and cook until fully cooked through and no pink remains (7-10 min). Remove from heat and set aside.
Making the best tzatziki ever
I truly feel like this Tzatziki is one of the best things I’ve come up with. It’s the same one that you can find paired with my Greek Chicken Meatballs, and it’s a perfect mix of creamy and tangy and herby all in one. To make it, you’ll need:
- nonfat Greek yogurt
- cucumber, grated finely (no need to strain, the juice from the cucumber helps thin the sauce)
- dill, fresh or dried
- fresh garlic, minced
- lemon zest and juice
- white vinegar
- salt and pepper, to taste
Combine your ingredients in a small mixing bowl and mix until totally uniform. Adjust seasonings according to your preference and let sit in the fridge until you’re ready to use.
Putting it all together
Assembling these tacos is a breeze. First, get your tortilla of choice. I use Mission’s Zero Carb tortillas which are mini sized and have an almost sweet(ish) flavor when paired with this tangy recipe which was SO good. Tumaro’s Wraps are another great option if you’re on WW as well.
Fill your tortillas with ~2 tbsp of the chicken mixture, top with some greek salad, and then add a heaping tbsp of tzatziki over top. Finish with some crumbled feta (and if you want to be fancy, some extra dill and a squeeze of lemon) and ENJOY! Store leftovers separately in airtight containers in the fridge.
Greek Chicken Tacos
- 1 lb ground chicken
- 2 cloves garlic
- 1 Tsp dill
- 1/2 Tsp salt
- 1/2 Tsp pepper
- 1 cucumber about 1 cup chopped
- 3/4 cup cherry tomatoes chopped
- 1/4 red onion diced
- 1/2 cup fat free feta cheese crumbled
- 1/2 tsp dried dill or 1/2 tbsp fresh dill
- Salt and pepper to taste
- 2 tbsp red wine vinegar
- 1 cup Greek yogurt nonfat
- 1/2 cup cucumber grated about 1/2 large cucumber
- 1/2 tsp dried dill
- 2 cloves garlic minced
- juice of 1/2 lemon
- zest of half lemon
- 1 tbsp white vinegar
- salt and pepper to taste
- 10 low carb tortillas
- In a mixing bowl, combine salad ingredients and toss. Season to taste and keep in the fridge until you’re ready to eat.
- Combine chicken ingredients in a bowl and mix to fully incorporate garlic and spices. Spray a pan over medium heat with cooking spray and add chicken mixture, breaking it up into small crumbles. Cook for 7-10 minutes, until all of the chicken is cooked through thoroughly and no pink remains.
- While the chicken cooks, combine tzatziki ingredients in a bowl and mix to fully combine. Taste and adjust seasonings as desired. Keep in the fridge until you’re ready to use.
- If desired, heat your tortillas (I throw mine on a pan over low heat for about a minute). Fill each tortilla with chicken mix, top with salad, and finish with a hearty drizzle of tzatziki. Enjoy! Store leftovers separately in an airtight container in the fridge for up to 3 days. Leftovers can be reheated or enjoyed cold!