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Greek smashed chicken taco surrounded by fresh Mediterranean toppings
Lindsay Lehrer

Greek Smashed Chicken Tacos with Tzatziki

These Greek smashed chicken tacos are made by smashing seasoned ground chicken onto thick pita bread, pan-searing until juicy and crisp, then topping with fresh vegetables, feta, and tzatziki. They’re a high-protein, kid-approved dinner that comes together quickly and reheats beautifully for leftovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 Smash Tacos
Course: Dinner
Cuisine: American, Greek, Mediterranean, mediterranean-Inspired
Calories: 420
Ingredients Method Video Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 ½ teaspoons Greek seasoning or dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon minced garlic
  • 5 thick pita breads gyro-style
  • Avocado oil spray
Toppings
  • Cherry tomatoes sliced
  • Red onion thinly sliced
  • Cucumber diced
  • Fresh dill chopped
  • Tzatziki sauce
  • Block feta cheese cubed

Method
 

  1. In a bowl, combine the ground chicken, Greek seasoning, salt, pepper, and garlic. Mix until a smooth paste forms.
  2. Lay the pita breads flat and evenly smash the chicken mixture onto one side of each pita.
  3. Heat a large skillet over medium-high heat and lightly spray with avocado oil.
  4. Place the pita chicken-side down into the hot skillet. Cook for 3–4 minutes, or until the chicken is fully cooked and reaches 165°F.
  5. Flip and cook the pita side for 30 seconds to 1 minute, just until lightly crisped.
  6. Transfer cooked tacos to an oven-safe plate and keep warm in a low oven while finishing the remaining tacos.
  7. Top with tomatoes, red onion, cucumber, dill, feta, and tzatziki. Fold and serve.

Video

Notes

  • I made a double batch using 2 pounds of ground chicken, which yielded about 10 smashed chicken tacos. This was perfect for a family with teens, seconds, and leftovers.
  • These smashed chicken tacos reheat extremely well in the air fryer and are great for next-day lunches.
  • Thicker pita bread works best for this recipe and holds up better than thin tortillas.