Mediterranean Chicken, Hummus, and Kale Flatbread "Tacos"
Easy and healthy flatbread "tacos" for two that are packed with hummus, shredded chicken, and kale tossed in a homemade Mediterranean vinaigrette.
Ingredients
For the Mediterranean Vinaigrette:
- 3 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Apple Cider Vinegar
- 1/2 tsp. Honey
- 1 tsp. Oregano
- 1/2 tsp. Basil
- 1/4 tsp. Garlic Powder
- 1 tsp. Dijon Mustard
- 1 tsp. fresh Lemon Juice
- Salt & Pepper to taste
For the Mediterranean Chicken, Hummus, and Kale "Tacos":
- 8 oz. Chicken Breast*
- 1 tsp. Greek Seasoning**
- 1 tbsp. Olive Oil
- 3 cups shredded Kale
- 4 mini Naan flatbreads
- 1/4 cup Roasted Red Pepper Hummus***
- Red Onion thinly sliced
- crumbled Feta
Instructions
For the Mediterranean Vinaigrette:
- Whisk all ingredients together and set aside.****
For the "Tacos":
- If working with one large chicken breast, butterfly the chicken first. See Notes. Season the chicken breasts on all sides with the Greek seasoning, and let it sit at room temperature for about 10-15 minutes before cooking.
- Heat the olive oil in a large pan over medium heat. Cook the chicken for about 3-4 minutes per side, until browned and cooked through. Transfer to a cutting board for about 5 minutes to slightly cool, then shred it apart or cut into small pieces.
- Toss the shredded kale with the Mediterranean vinaigrette. Season with salt and pepper, if desired.
- Warm the mini naan flatbreads in a dry pan over medium heat for about 30 seconds per side, or about 20 seconds total in the microwave.
- Spread one tablespoon of hummus onto each mini flatbread. Divide the thinly sliced red onion, kale, shredded chicken, and crumbled feta over each one. Fold in half (like a "taco"), and enjoy!
Notes
*If you're working with one large chicken breast, butterfly it (cut it in half lengthwise to create two thin chicken breasts). Season all sides of both pieces with Greek seasoning.
**I typically use Cavender’s Greek seasoning, but for a homemade Greek seasoning recipe, I use: 1/2 tsp. each of kosher salt, freshly cracked black pepper, garlic powder, onion powder, oregano, and basil. 1/4 tsp. each of parsley and dill. 1/8 tsp. of thyme and sugar. Whisk to combine, store in an airtight container with other spices.
***I recommend Roasted Red Pepper Hummus, but Roasted Garlic or Traditional also work. Use your favorite!
****Cover and chill the vinaigrette for two hours before serving for ideal flavor. It will keep in the refrigerator for up to a week.
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