Ingredients

The following ingredients have 4 Servings
  • 3/4 pound plum tomatoes (chopped)
  • 1/2 cup black olives (sliced)
  • 1/8 cup chopped fresh parsley
  • 1 boneless skinless chicken breast (about 1 pound. Cooked and shredded)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (fresh ground)
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil (plus more for brushing tortillas)
  • 8 small flour or corn tortillas
  • 1/2 pound feta cheese (about 2 cups, crumbled)

Instruction

  • Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  • Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
  • Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.