Description
These Mediterranean Chicken, Hummus, and Kale “Tacos” are a fresh, flavorful twist on traditional tacos, combining tender seasoned chicken, vibrant kale tossed in a zesty Mediterranean vinaigrette, creamy roasted red pepper hummus, and tangy feta cheese, all wrapped in warm mini naan flatbreads. Perfect for a healthy and delicious lunch or dinner, this recipe brings Mediterranean flair to your table with easy stovetop cooking.
Ingredients
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
Chicken 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
- Prepare the Mediterranean Vinaigrette: Whisk together the extra virgin olive oil, apple cider vinegar, honey, oregano, basil, garlic powder, Dijon mustard, fresh lemon juice, salt, and pepper until well combined. Set aside or refrigerate for at least two hours to allow flavors to meld for best taste.
- Season the Chicken: If using a large chicken breast, butterfly it by slicing it in half lengthwise to create two thinner pieces. Season all sides with Greek seasoning and let it sit at room temperature for 10-15 minutes to enhance flavor absorption.
- Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes per side until browned and cooked through. Transfer the chicken to a cutting board and let it rest for about 5 minutes, then shred or cut it into small pieces.
- Toss the Kale: Place the shredded kale in a bowl and toss it with the prepared Mediterranean vinaigrette. Season with additional salt and pepper if desired, ensuring the kale is well coated with the dressing.
- Warm the Naan: Heat the mini naan flatbreads in a dry pan over medium heat for about 30 seconds per side. Alternatively, warm them in the microwave for about 20 seconds total to make them pliable for folding.
- Assemble the Tacos: Spread about one tablespoon of roasted red pepper hummus evenly onto each warmed flatbread. Layer with thinly sliced red onion, dressed kale, shredded chicken, and a sprinkle of crumbled feta cheese. Fold the flatbreads in half like tacos and serve immediately.
Notes
- If using a large chicken breast, butterfly it for even cooking and seasoning.
- For homemade Greek seasoning, combine 1/2 tsp each kosher salt, black pepper, garlic powder, onion powder, oregano, and basil; 1/4 tsp parsley and dill; 1/8 tsp thyme and sugar. Store in an airtight container.
- Roasted red pepper hummus is recommended for optimal flavor, but roasted garlic or traditional hummus can also be used.
- For ideal flavor, cover and chill the vinaigrette for two hours before serving. It can be stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
