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Greek Nachos

White plate of nachos with chicken, feta cheese, tomatoes, cucumber, onion, and spices sitting on a table next to a green napkin
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You’ll love the crispy, tasty goodness of these Tex-Mex-style nachos with a Greek twist! It comes together in a snap. Try it today.

Ingredients

Units Scale

Nachos

  • 4 pita pockets or flour tortillas, cut into wedges
  • 1/2 cup tzatziki sauce
  • 1 cup cooked protein (see marinade recipe below)
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup kalamata olives, halved
  • 1/4 cup red onion, small dice
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • Garnish with fresh mint, chiffonade

Tzatziki Sauce

  • 1 cup plain whole-fat yogurt
  • 1/2 cup English cucumber, grated, water squeezed out
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice

Protein Marinade

  • 8 oz chicken breast, either grilled or sautéed, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • kosher salt

Instructions

Marinate the Chicken

  1. Place your chicken breast in a gallon-sized re-closable bag or other container.
  2. Combine all the ingredients for the marinade in a small bowl.
  3. Pour the marinade over the protein.
  4. Marinate at least 30 minutes.

Make the Pita Chips

  1. Preheat the oven to 350˚ F.
  2. Arrange the pita or tortilla wedges in a single layer on a sheet tray.
  3. Using a pastry brush, brush each wedge lightly with olive oil.
  4. Bake for 10 minutes.
  5. Remove the wedges from the oven and turn them over.
  6. Bake for another 5 minutes. Wedges should be browning and crisping. If they need more time, return them to the oven and bake another 2 minutes. Repeat this process until the wedges have browned and are crisp.
  7. Remove the sheet tray from the oven. The chips can remain on the sheet tray until you are ready to assemble the nachos. Or they can be made a day ahead, cooled, and then stored in an airtight container.

 

Make the Tzatziki Sauce

  1. Combine the ingredients for the tzatziki sauce in a medium bowl.
  2. Stir to combine.
  3. Taste and adjust seasoning with kosher salt as needed.

 

Grill or Sauté the Protein

  1. Heat a skillet over medium-high heat until hot.
  2. Add just enough olive oil so that when you swirl it, it will coat the bottom of the skillet.
  3. Add your protein and sauté until nicely browned and cooked-through.

Assemble the Nachos

  1. Arrange the pita (or flour tortilla) chips on a serving platter (or leave them on the sheet tray!).
  2. Spoon a bit of the tzatziki sauce over the chips.
  3. Layer the tomatoes, black olives, and red onion over the top of the sauce.
  4. Add the cubed chicken on top of the vegetables.
  5. Crumble the feta cheese on top of the chicken
  6. Garnish with the mint.

Notes

  • Want to go vegetarian or vegan? Substitute cashew yogurt for the dairy yogurt and 5-grain tempeh or tofu for the chicken.
  • Use a clean kitchen towel to ring the water from the grated cucumber.
  • If you sauté the chicken instead of grill it, cut it into cubes prior to marination. It will be quicker to sauté the pre-cubed chicken rather than sauté the entire chicken breast and then cube it.
  • If you grill the chicken, cube it after you grill it.

Find it online: https://lifeatthetable.com/greek-nachos/

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