I am fascinated with what I know about Mediterranean cuisine. There are so many flavors, rich (and healthy) ingredients, and endless possibilities to combine it all in unique ways. Roti, which is essentially the Mediterranean version of Chipotle, has recently been on the rise in D.C. and Chicago. It makes sense that you could take staples like hummus, roasted vegetables, feta, and falafel, then pick out a few housing options such as salad, pita, or wrap… and voilà, you have a great concept for a restaurant.
In the blogosphere, I’ve been enjoying a few recipes in particular for enchiladas and taquitos. The first two are Tex-Mex based: Creamy Chicken Taquitos and Creamy Bean & Cheese Taquitos (the vegetarian version!). Then, I stumbled on quite a creative gem: Thai Chicken Enchiladas. Tex-Mex cuisine gives you many ways to contain food: tacos, taquitos, enchiladas, salads, and more. Since I love both Greek/Mediterranean and Tex-Mex food, I decided to find a way to combine ideas from the two cuisines. The result was Greek Taquitos.
All of the essential Greek flavors and ingredients–mint, dill, Greek yogurt, hummus, cucumbers, feta, etc.–are housed in a wonderful Mexican vehicle: the taquito.
PS – I was making extra chicken for other dishes…
This dish is crunchy, flavorful, and light! I hope you enjoy it as much as Chris and I did… and hopefully everyone else who I’ve forced to eat it lately. :)
I used a Honey Mint Dressing given to me by my dear friend Mary Virginia, who found it at her local farmer’s market. I also tried out the Greek Style Feta Dressing from Trader Joe’s.
- 1 chicken breast
- ⅛ cup balsamic vinegar
- ⅛ cup olive oil
- ½ tsp each of salt, pepper, oregano, basil, & dill
- 8 tortillas
- ¼ cup red onion, chopped
- ½ clove garlic, minced
- 2 tbsp olive oil
- ½ cup of bell peppers, diced (mix of red, yellow, orange)
- 3 tbsp pine nuts
- ¼ cup of cucumbers, peeled and diced
- ½ cup of plain, non-fat greek yogurt
- fresh lemon juice (half a lemon)
- 1 cup shredded green cabbage
- 5 oz crumbled feta cheese
- ½ cup hummus
- pinches of fresh, chopped mint, oregano, and basil
- dash of dried dill
- salt, pepper, and cayenne spice to taste
- chopped, fresh herbs
- drizzle of creamy greek dressing
- lemon slices
- For the chicken, preheat the oven to 375°F.
- Coat the chicken breast in balsamic vinegar, olive oil, and spices.
- Bake for 20 minutes, then let cool.
- Preheat oven to 425°F.
- Sauté red onion and minced garlic in 2 tbsp olive oil for 5 minutes.
- Add peppers, pine nuts, and cucumbers.
- Mix in cabbage, yogurt, and lemon juice until thoroughly heated.
- Add all spices.
- Shred chicken, then stir in along with feta.
- Spread hummus over each tortilla, then add a few spoonfuls of the cabbage mixture at the end.
- Roll tightly and place on sprayed pan, seam-side down.
- Spray assembled tortillas with cooking spray as well, then grind salt and pepper over top.
- Bake for 15-20 minutes.
- Drizzle with creamy Greek dressing of choice and garnish with fresh herbs and lemon slices.