Greek Chicken Tacos with Whipped Feta are an easy, unique and unbelievably delicious dinner idea! Grilled corn tortillas are loaded with whipped feta, grilled Greek seasoned chicken and fresh vegetables for an amazing meal.
Greek Chicken Tacos with Whipped Feta
I am obsessed with whipped feta and in particular these Greek Chicken Tacos with Whipped Feta. I enjoy them all year round, but they are the best during the summer when fresh vegetables are in their prime and paired with flavorful grilled chicken and tangy whipped feta all wrapped in a warm corn tortilla. The best part of these, is that you can easily make as few or many as you would like. So on nights that I know I will only be cooking for myself, I can easily whip up a couple of these tacos, and I just store the extra whipped feta in the refrigerator to pack with some fixing for lunch the next day.
School has recently started, and we are swamped at work right now. I literally had a stack of files on my desk over a foot high that needed to be input along with twenty other things that needed to get done. Apart from me wanting to pull my hair out, this means I have very little time to leave my desk and get something to eat at the cafeteria, so I need to plan ahead. When I have meals like these Greek chicken tacos that I am obsessed with, it seems so much easier to pack some more up for lunch the next day, seeing I am looking forward to enjoying more!
Greek Chicken Tacos with Whipped Feta
Ingredients
- 1 lb chicken cut into small pieces
- 1 tsp Italian seasoning
- 1 tsp dill
- 1/4 tsp salt
- 1.5 c. feta divided
- 8 oz light cream cheese
- 1/2 c. non-fat Greek yogurt
- 2 cloves garlic diced
- 1 c. diced tomatoes
- 1 cucumber seeded and diced
- 1/2 c. red onion diced
- 8 small corn tortillas
- 1 lemon cut in wedges
- non-stick spray
Instructions
- In a hot skillet sprayed with non-stick spray, add your pieces of chicken, Italian seasoning, dill and salt. Cook 6-8 minutes, until no longer pink in the center.
- Meanwhile in a medium bowl, add the cream cheese, garlic, 1 c. feta and Greek yogurt. With an immersion blender or food processor, blend the mixture until it is creamy and smooth. Set aside.
- Spray each of the corn tortillas with non-stick spray. Place them in a separate skillet over high heat and cook for 30-60 seconds on each side, just until warmed and softened.
- In each tortilla, layer a generous amount of whipped feta, grilled chicken, tomatoes, cucumbers and red onions. Garnish each taco with a wedge of lemon and a sprinkle of the remaining feta. Serve immediately.
More great chicken recipes!
Buffalo Chicken and Sweet Corn Tostada
Light Chipotle Chicken Quesadilla with Pineapple Pico de Gallo
Jalapeno Cornbread & Chicken Verde Bake
Heather @ Shards of Lavender says
August 31, 2014 at 9:55 pmMy curiosity was piqued when I saw “whipped feta”… What an amazing way to transform this wonderful cheese into something that sounds so delicious! I will definitely try this with my family. I’m sure they’re going to love these tacos!
Rachel @ Bakerita says
September 1, 2014 at 6:04 pmThis sounds amazing! Such an innovative taco and I want it.
Julie @ Julie's Eats & Treats says
September 3, 2014 at 1:46 pmWow! Now those are some stuffed tacos to fill you up! I’d be looking forward to them for lunch the next day too!
Heather says
June 9, 2015 at 5:19 pmI made these for dinner tonight and they were AMAZING!! My 7yo LOVED them too! She’s gluten free so this was an especially great recipe! Everything about this was awesome. I grilled chicken tenders on the grill and then grilled the tortillas. I’m new to corn tortillas and they were very hard to bite and tear. When they were crispy it was fantastic but they ended up being more like tostadas because we couldn’t fold them, which were great too. BUT, is this normal for corn tortillas, to be so hard to tear? Also, I added two elephant sized cloves of garlic. I advise against this as it made the feta super spicy. I liked that cause I’m a garlic lover, but it really was all you could taste sometimes. Since I was the only one who ate a full serving, thank you very much, I have about a cup and a quarter left over for another time. Do you think I could freeze it?
Danielle Green says
June 10, 2015 at 12:12 amHey Heather, so glad you loved them! the corn tortillas shouldn’t be that difficult to tear, they really only need 30-60 seconds or so on each side to warm them up. As for the whipped feta, I have never tried freezing it but I would think it would freeze fine given that cream cheese freezes well.
Winslet says
March 16, 2017 at 1:21 amMy family can have tacos in any form and in any style. Easy and quick to prepare also healthy in nature. I will definitely try it at home in dinner and I m sure they will live it too.
Laura says
June 15, 2017 at 12:23 pmHave you thought of using a Greek seasoning instead of Italian? Cavendars I my favorite!!
Danielle Green says
June 15, 2017 at 12:41 pmGreek seasoning would be great!
Laura says
August 22, 2017 at 7:00 pmThis was so good – my whole family loved it! I made a little “salsa” with the tomato, red onion, and subbed orange bell pepper for cucumber. I added, salt, pepper, minced garlic, lemon zest and fresh lemon juice. It was so yummy!!!
Danielle Green says
August 30, 2017 at 12:52 pmHappy to hear your family loved it Laura!
Crissy says
February 18, 2019 at 11:44 pmThis was delicious! I used a greek vinaigrette as a marinade and will use greek seasoning next time. I loved the whipped feta with our corn/flour blend tortillas. Definitely will make again!