Name: Greek Chicken Tacos with Whipped Feta Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (680 g); 2 tablespoons olive oil (30 ml); 3 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon (about 2 tablespoons / 30 ml); 8 small flour or corn tortillas; 1 cup cherry tomatoes, halved (150 g); 1 cup diced cucumber (150 g); 1/4 cup thinly sliced red onion (40 g); 1/4 cup chopped fresh parsley; Extra lemon wedges for serving; 1 cup crumbled feta cheese (150 g); 1/2 cup plain Greek yogurt (120 g); 1 tablespoon olive oil (15 ml); 1 clove garlic; 1 tablespoon fresh lemon juice (15 ml)

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Introduction

Greek Chicken Tacos with Whipped Feta combine vibrant Mediterranean flavors in a fun, handheld meal. Juicy marinated chicken pairs perfectly with fresh vegetables and a creamy, tangy whipped feta sauce. These tacos are easy to make and perfect for a quick weeknight dinner or casual get-together.

Three soft corn tacos are placed closely together on a white plate, each filled with grilled chicken pieces that have a light brown and slightly charred texture. The tacos are layered with bright red quartered cherry tomatoes and small chunks of purple onions. On top, there is a sprinkle of white crumbled cheese and several fresh green basil leaves scattered throughout. The corn tortillas have light brown grill marks and a soft, slightly uneven surface. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (680 g)
2 tablespoons olive oil (30 ml)
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon (about 2 tablespoons / 30 ml)
8 small flour or corn tortillas
1 cup cherry tomatoes, halved (150 g)
1 cup diced cucumber (150 g)
1/4 cup thinly sliced red onion (40 g)
1/4 cup chopped fresh parsley
Extra lemon wedges for serving
1 cup crumbled feta cheese (150 g)
1/2 cup plain Greek yogurt (120 g)
1 tablespoon olive oil (15 ml)
1 clove garlic
1 tablespoon fresh lemon juice (15 ml)

Instructions

Step 1: In a bowl, combine olive oil, minced garlic, dried oregano, paprika, ground cumin, salt, black pepper, and lemon juice. Add the chicken breasts and toss to coat well. Marinate for at least 20 minutes to infuse the flavors.
Step 2: Heat a skillet over medium heat. Cook the marinated chicken for 6–7 minutes on each side until golden and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest before slicing it thinly.
Step 3: Prepare the whipped feta sauce by blending crumbled feta cheese, Greek yogurt, olive oil, one clove of garlic, and fresh lemon juice in a food processor until smooth and creamy.
Step 4: Warm the tortillas briefly in a dry skillet until they are soft and pliable.
Step 5: Assemble the tacos by layering sliced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley on each tortilla. Spoon the whipped feta sauce over the top and serve with extra lemon wedges.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap regular tortillas for whole wheat or gluten-free options if preferred.
Add a sprinkle of crushed red pepper flakes for a spicy kick.
Use fresh dill or mint instead of parsley for a different herbaceous note.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the whipped feta sauce separate in a sealed container for up to 4 days. Reheat the chicken gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped in foil and reheated in the oven.

How to Serve

Three tacos are placed side by side on a white plate with a blue inner rim, set on a white marbled surface. Each taco has a slightly toasted, soft tortilla forming the base, with pieces of grilled chicken eaten lightly browned layered first. On top of the chicken are chunks of bright red cherry tomatoes, halved, and small pieces of purple onion. Crumbled white cheese is sprinkled all over, along with a few small fresh green leaves as garnish. The tacos show a fresh mix of colors and textures, with the soft tortillas holding the juicy and crumbly ingredients inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take slightly longer to cook through.

Is it possible to make this recipe dairy-free?

You can omit the whipped feta sauce or substitute with a dairy-free yogurt and vegan cheese alternative, though the authentic flavor will be different.