Healthy Greek Style Chicken Tacos

“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.”
4 Tacos

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


  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.

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