- Preparation time
- 40 mins
- Cooking time
- 50 mins
- Difficulty
- Easy Recipes
- Serves
- 8 people
- Dinner
- April 24, 2016
Easy Chicken Gyros Taco Boats™.
Precooked and shredded chicken makes a quick and easy filling for this fresh-tasting version of the classic take-out sandwich.
PrintEasy Chicken Gyros Taco Boats™
Ingredients
Scale
Tzatziki Sauce
- 1/2 medium cucumber, peeled, seeded and shredded
- 3/4 cup Yoplait® Greek plain yogurt
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh lemon juice
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cucumber Salsa
- 1/2 cucumber, peeled and diced
- 1 cup grape tomatoes, quartered
- 1 small red onion, halved and thinly sliced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
Chicken Filling and Boats
- 1/3 cup extra-virgin olive oil
- 5 cloves garlic, finely chopped
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 3/4 cups shredded cooked chicken
- 1 package Old El Paso™ Taco Boats™ soft flour tortillas
Instructions
- Heat oven to 325°F.
- Squeeze shredded cucumber with hands to remove excess water. In small bowl, mix all Tzatziki Sauce ingredients.
- In another medium bowl, toss Cucumber Salsa ingredients.
- In 10-inch skillet, heat oil over low heat. Add garlic, oregano, cumin, salt and pepper. Cook and stir 1 to 2 minutes or until garlic is fragrant but not browned. Remove 2 tablespoons of the flavored oil; set aside. Add chicken; toss to coat. Increase heat to medium; cook about 3 minutes or until chicken is heated through.
- Brush insides of boats with reserved flavored oil. Place on ungreased cookie sheet. Bake 5 to 7 minutes or until light golden and warmed.
- Spoon chicken filling evenly in warmed boats. Top with cucumber salsa and tzatziki sauce.
