Miniature Greek Chicken Tostadas

I have no idea what to call these. Gyros? Tostadas? Chicken on pita chips?

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Whatever you want to call them, they were delicious. Messy to eat, but so worth it. I baked miniature pita bread (from Trader Joe’s) and topped them with marinated chicken, chopped vegetables, and the most delicious whipped feta. To die for. Next time I make them though, I’m definitely going to stuff the filling inside of the pita, rather than on top to make them a little more manageable. Nothing screams, “I’m single, ask me on a date!!!!” like food falling all over your face, shirt, and hands. Like, really. I’m beating them off with sticks over here guys.

Also, football is FINALLY here, and I don’t know about you, but every football party I go to seems to have an endless supply of chips and dip, but hardly any food of real substance. Enter these. Perfect as heavy appetizers, and if you’ve got any vegetarians at your party, leave off the chicken and just top with the veggie mixture.

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Ingredients:

For the chicken:

  • 4 cloves garlic, smashed
  • Juice of 1 lemon
  • 2 tsp. red wine vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 heaping tbsp. plain yogurt
  • 1 tbsp. dried oregano
  • Salt and pepper
  • 11/2 lbs. chicken pieces (I use boneless, skinless chicken breast halves)

For the whipped feta:

  • 8 ounces feta cheese, crumbled and at room temperature
  • 3 ounces whipped cream cheese, at room temperature

For the toppings:

  • 1 c. chopped cherry tomatoes
  • 1 peeled and chopped cucumber
  • 1 large, diced avocado
  • 2 tbs. olive oil
  • salt and pepper
  • 2 c. shredded lettuce

You will also need miniature pitas. I bought whole wheat pitas from Trader Joe’s along with some of their tzatziki to serve on the side.

Instructions:

Preheat oven to 300 degrees (F).

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour. In a separate bowl, combine all the ingredients for the toppings (except shredded lettuce).

Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy.

Once the chicken is done marinating, preheat your BBQ. When it’s hot, add the chicken and grill until done (about 4-6 minutes each side, until juices run clear). Remove from BBQ and either shred or cut into slices.

In the meantime, lay your pitas out onto a cookie sheet and brush them with olive oil. Pop them into the oven until warm and lightly toasted. Remove, and spread with the whipped feta. Then top with a couple pieces of chicken, a spoonful of the vegetable mixture, and shredded lettuce. Serve immediately with tzatziki sauce on the side.

Yields: Roughly 24 pitas

Recipe from: Chicken Annie’s Eats, Whipped feta from How Sweet It Is

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