Description
These Greek Chicken Tacos combine tender, juicy chicken thighs seasoned with Greek spices and paired with a fresh, vibrant arugula salad tossed in tzatziki sauce. Wrapped in warm, toasted flour tortillas and optionally topped with hummus, feta, and dill, they offer a flavorful Mediterranean twist on classic tacos, perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 4 teaspoons Greek seasoning, divided
Salad
- 5 ounces arugula
- ¼ cup tzatziki sauce
- 1 pint cherry tomatoes, halved
- 3 cocktail cucumbers, diced
- ¼ cup thinly sliced red onion
- ¼ cup thinly sliced fresh basil leaves
- 1 tablespoon lemon juice (from 1 lemon)
Toppings and Tortillas
- 8 flour tortillas
- Hummus (optional)
- Crumbled feta cheese (optional)
- Fresh dill sprigs, chopped (optional)
Instructions
- Season chicken: Sprinkle chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper, evenly coating each piece.
- Cook chicken: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat until shimmering. Add the chicken in a single layer and cook for 7-8 minutes on one side until golden, then flip and cook another 7-8 minutes or until the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate and let rest for 10 minutes.
- Slice and season: After resting, slice the chicken into ½-inch thick pieces. Drizzle with 1 tablespoon olive oil and sprinkle with 2 teaspoons Greek seasoning. Toss gently to coat all pieces well.
- Toast tortillas: Wipe out the skillet and place it back on medium-low heat. Add the flour tortillas, toasting each side for about 30 seconds to 1 minute until lightly browned and pliable. Transfer to a clean plate.
- Prepare arugula salad: In a large salad bowl, toss the arugula with tzatziki sauce until well coated. Add cherry tomatoes, diced cucumbers, thinly sliced red onion, fresh basil leaves, lemon juice, remaining 1 tablespoon olive oil, remaining 2 teaspoons Greek seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss gently to combine all ingredients without bruising the arugula.
- Assemble tacos: Spread hummus on each warm tortilla if using. Layer with sliced chicken, then top with the arugula salad. Finish with crumbled feta cheese and fresh chopped dill if desired. Serve immediately.
Notes
- Greek seasoning typically includes a blend of oregano, garlic, onion, thyme, and sometimes lemon zest—store-bought or homemade both work well.
- Chicken thighs are preferred for their juicy texture but chicken breasts can be substituted.
- To make this dish lower in carbs, swap flour tortillas for lettuce wraps.
- Allowing the chicken to rest after cooking ensures juicier meat and easier slicing.
- Fresh dill and feta are optional but add authentic Mediterranean flavors.
- Tzatziki sauce lends creaminess and tang; you can make your own or buy pre-made from the store.
