Mediterranean Chicken, Hummus, and Kale “Tacos”

This recipe is an easy one to throw into your weekly rotation of lunches or easy dinners. It has shredded chicken, roasted red pepper hummus, shredded kale tossed with my absolute favorite Mediterranean vinaigrette, and crumbled feta cheese. The “tacos” come together in less than 30 minutes, makes two servings (four total “tacos”), and are delicious.

Mediterranean Chicken and Hummus “Tacos” Ingredients:

• Mediterranean Vinaigrette (recipe follows)
• 8 ounces Chicken Breast
• 1/2 tsp. Greek Seasoning store-bought or homemade (listed in recipe notes)
• 1 tbsp. Olive Oil
• 3 cups Shredded Kale
• 4 Mini Naan Flatbreads (toaster oven size)
• 1/4 cup Roasted Red Pepper Hummus (or roasted garlic or traditional)
• thinly sliced Red Onion
• crumbled Feta Cheese

Feel free to add tomatoes, cucumbers, red bell pepper, or any other vegetables you have on hand! The more the merrier. 🙂 You can also add more hummus and more feta. Truly, make this however you like!

All of the components in these Mediterranean “tacos” are absolutely delicious together, but one of the best parts (in my opinion), is the Mediterranean Vinaigrette that I toss with the shredded kale before serving. This recipe makes just over 1/3 of a cup; refrigerate any leftovers for up to a week, or drizzle extra on top of the tacos.

Mediterranean Vinaigrette Ingredients:

• 3 tbsp. Extra Virgin Olive Oil
• 2 tbsp. Apple Cider Vinegar (or Red Wine Vinegar)
• ½ tsp. Honey
• 1 tsp. fresh Oregano (or 1/2 tsp. dried oregano)
• ½ tsp. fresh Basil (or 1/4 tsp. dried basil)
• Salt & Pepper (to taste)
• ¼ tsp. Garlic Powder
• 1 tsp. Dijon Mustard
• 1 tsp. fresh Lemon Juice

To start this recipe, whisk all of the vinaigrette ingredients together, then set it aside until you’re ready to toss it with the kale. The longer this vinaigrette blends, the better it will taste! You can make this up to a week in advance; just whisk it before serving.

Tips for cooking the Greek-Seasoned Chicken:

1. If you’re working with one large chicken breast, cut it into two thinner pieces before cooking. To do this, lay the chicken breast on a cutting board, and position your knife to be parallel with the board. Carefully cut the chicken in half lengthwise, so you create one thin top half and one thin bottom half. The chicken will cook faster and more evenly this way, and it prevents any thicker parts from being undercooked.
2. Let the chicken rest at room temperature for about 15 minutes before cooking it. If the chicken is too cold when it touches the hot pan, it won’t cook evenly. Let it come to room temperature first to keep it juicy and delicious.
3. Season the chicken with Greek seasoning while it comes to room temperature. The Greek seasoning is really flavorful, and letting it sit on the chicken for a few minutes helps it soak into the chicken and create more flavor.

These tacos are based on a recipe that I discovered through one of those meal delivery kits a few years ago, and I’ve honestly been thinking of it ever since. Needless to say, it’s been a long time coming, but I think it’s totally worth the wait!

If you can’t find mini naan flatbread, feel free to substitute them with whole what wraps, pita bread, or any mini flatbread you find. I actually buy mini naans from Aldi, which is linked right here. They’re delicious and super affordable! Be sure to warm them before building the tacos; they bend into a taco shape without breaking when they’re warm.

How to Build these Chicken and Hummus Tacos:

Whisk the Mediterranean Vinaigrette ingredients together and set aside. Ideally, do this a couple of hours before you’re serving it. If it sits and blends for a couple of hours in the refrigerator, it tastes even better! It will keep for up to a week in the refrigerator.

Cook the Greek-seasoned chicken breasts for about 3-4 minutes per side, until browned and cooked through. Transfer to a cutting board or large bowl to cool for a few minutes, then shred it or cut it into small pieces.

Warm the mini naan flatbreads in a dry skillet for about 30 seconds per side, or about 20 total seconds in the microwave. This makes them more flexible and easier to fold into a “taco” shape when eating.

Spread the hummus over one side of each naan.

Toss the shredded kale with the Mediterranean vinaigrette.

Divide the thinly sliced red onions between each naan, followed by the kale, chicken, and crumbled feta.

Gently fold the mini naan flatbreads in half, forming a “taco” shape.

Enjoy!

If you enjoy the Mediterranean vinaigrette and want to try it on another recipe, these Mediterranean Salmon and Rice Bowls use the vinaigrette, too! They’re super easy, and you could even use the salmon instead of chicken in these tacos if you prefer.

If you’re looking to pair wine with these Mediterranean Chicken Tacos, I recommend:

• Pinot Grigio
• Vinho Verde
• Rosé

I hope you love this recipe! If you make them and want to show them off, I would love it if you tagged me on Instagram so I could see them! And if you want to rate them and leave a comment below, I would appreciate it SO much. Feel free to reach out to me with any questions, too!