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Greek Chicken Tacos

These Greek Chicken Tacos have tasty fresh flavors with Mediterranean seasoned chicken, Feta-yogurt spread and juicy, crunchy vegetables!


  • 3 oz crumbled Feta cheese
  • 3 tablespoons nonfat plain Greek yogurt
  • 1 teaspoon lemon juice
  • A pinch of crushed red pepper flakes, to taste
  • 1 tablespoon canola or olive oil
  • ½ teaspoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • 1 lb raw boneless skinless chicken breasts, sliced into thin strips
  • 6 Flatout Foldit Artisan Flatbreads, I used the Traditional White
  • A few torn lettuce leaves
  • ¼ cup diced cucumbers
  • 6 kalamata olives, chopped
  • 6 cherry tomatoes, chopped


  • Combine the Feta cheese, yogurt, lemon juice and crushed red pepper flakes in the bowl of a food processor and process for 3-5 minutes until smooth (you may need to stop it once or twice to scrape down the sides of the bowl with a spatula). Remove the mixture from the food processor and set aside.
  • In a large skillet, bring the oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant. Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside.
  • Using shears or a knife, slice each Foldit in half at the seam to make two rounds. Mist a griddle pan or large skillet with cooking spray and place the Foldit rounds on the pan. Mist the tops with cooking spray and cook for about 2 minutes. Flip the rounds and cook for another 1-2 minutes until the Foldits are warm and lightly browned. *If you’re not serving all the tacos at once, just warm as many Foldits as you re using.*
  • To build each taco, start with a warm Foldit round and spread about 2 teaspoons of the Feta spread down the center. Top with a couple small pieces of torn lettuce and then add 1 ounce of the cooked chicken. Top the chicken with a teaspoon of diced cucumbers and a half an olive (chopped)and half a cherry tomato (chopped) and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per taco:
138 calories, 11 g carbs, 1 g sugars, 5 g fat, 2 g saturated fat, 13 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 taco) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
4 per taco (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)