Ingredients
The following ingredients have 12 Servings
- 3 oz crumbled Feta cheese
- 3 tablespoons nonfat plain Greek yogurt
- 1 teaspoon lemon juice
- A pinch of crushed red pepper flakes (to taste)
- 1 tablespoon canola or olive oil
- ½ teaspoon minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 lb raw boneless skinless chicken breasts (sliced into thin strips)
- 6 Flatout Foldit Artisan Flatbreads (I used the Traditional White)
- A few torn lettuce leaves
- ¼ cup diced cucumbers
- 6 kalamata olives (chopped)
- 6 cherry tomatoes (chopped)
Instruction
- Combine the Feta cheese, yogurt, lemon juice and crushed red pepper flakes in the bowl of a food processor and process for 3-5 minutes until smooth (you may need to stop it once or twice to scrape down the sides of the bowl with a spatula). Remove the mixture from the food processor and set aside.
- In a large skillet, bring the oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant. Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside.
- Using shears or a knife, slice each Foldit in half at the seam to make two rounds. Mist a griddle pan or large skillet with cooking spray and place the Foldit rounds on the pan. Mist the tops with cooking spray and cook for about 2 minutes. Flip the rounds and cook for another 1-2 minutes until the Foldits are warm and lightly browned. *If you’re not serving all the tacos at once, just warm as many Foldits as you re using.*
- To build each taco, start with a warm Foldit round and spread about 2 teaspoons of the Feta spread down the center. Top with a couple small pieces of torn lettuce and then add 1 ounce of the cooked chicken. Top the chicken with a teaspoon of diced cucumbers and a half an olive (chopped)and half a cherry tomato (chopped) and serve.
