Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried Greek oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup English cucumber, finely diced
  • 1 cup Roma tomatoes, seeded and diced
  • 0.25 cup red onion, finely minced
  • 0.25 cup Kalamata olives, sliced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp red wine vinegar
  • 12 small flour tortillas
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup tzatziki sauce
  • 4 fresh lemon wedges

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss the chicken strips in the marinade until evenly coated. Let sit at room temperature for 15 minutes.
  2. While the chicken marinates, prepare the salsa. In a medium bowl, combine the diced cucumber, tomatoes, red onion, Kalamata olives, and parsley. Toss with red wine vinegar. For best texture, salt the cucumbers 5 minutes prior and drain excess liquid before mixing.
  3. Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Grill the chicken strips for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C) and a charred crust has formed.
  4. Warm the tortillas or mini pitas on the grill for 30 seconds per side until pliable.
  5. Assemble the tacos by layering grilled chicken, the fresh Mediterranean salsa, crumbled feta cheese, and a dollop of tzatziki. Serve immediately with lemon wedges.