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Easy Chicken Gyros Taco Boats™

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Ingredients

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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

  1. Heat oven to 325°F.
  2. Squeeze shredded cucumber with hands to remove excess water. In small bowl, mix all Tzatziki Sauce ingredients.
  3. In another medium bowl, toss Cucumber Salsa ingredients.
  4. 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.
  5. Brush insides of boats with reserved flavored oil. Place on ungreased cookie sheet. Bake 5 to 7 minutes or until light golden and warmed.
  6. Spoon chicken filling evenly in warmed boats. Top with cucumber salsa and tzatziki sauce.

Find it online: https://legenrecipes.com/recipe/easy-chicken-gyros-taco-boats/