Greek Chicken & Hummus Flatbread Tacos w/ Sun-dried Tomato Kale Salad

These greek flatbread tacos are so yummy and healthy. Feel free to sub chicken for a protein of your choice, and definitely make the hummus & sun-dried tomato vinaigrette in bulk to use on Mediterranean dishes to follow!

These Greek Chicken & Hummus Flatbread Tacos W/ Sun-Dried Tomato Kale Salad are a staple lunch in my household. I make the hummus and sun-dried tomato vinaigrette in bulk for a quick & easy meal that’s so full of flavor.

You really can’t replicate the sweet-tart flavor of sun-dried tomatoes, nor the creamy, garlicky taste of hummus. I’d go liberal with the hummus and moderate with the sun-dried tomatoes - a little goes a long way.

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Greek Chicken & Hummus Flatbread Tacos w/ Sun-dried Tomato Kale Salad

Yield: 2

Author: Clean Eats Factory

These greek flatbread tacos are so yummy and healthy. Feel free to sub chicken for a protein of your choice, and definitely make the hummus & sun-dried tomato vinaigrette in bulk to use on Mediterranean dishes to follow!

Ingredients

For the tacos:

• 1/4 cup sun-dried tomatoes (not in oil)
• 2 cups shredded kale
• 1/4 cup crumbled feta cheese
• 4 pita bread rounds

For the sun-dried tomato vinaigrette:

• 3 sun-dried tomato strips
• 2 tbsp EVOO
• 2 tsp apple cider vinegar
• 1 tsp malt vinegar
• 1 garlic clove
• 1/4 tsp oregano
• 1/4 tsp dijon mustard

For the greek chicken:

• 12 oz chicken breast (sliced into bite-size pieces)
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp coriander
• 1/4 tsp chili flake
• 1/4 tsp ground allspice
• Salt & pepper to taste

For the hummus:

• 1 cup chickpeas (rinsed, dried and shell peeled)
• 2 + 1/2 tbsp tahini
• 3 garlic cloves
• 2 tablespoons olive oil
• about 2-4 tablespoons water (adjust if needed)
• juice of half a lemon (use remaining lemon for serving/garnish)
• salt and pepper to taste

Instructions

For the Greek Chicken & Hummus Flatbread Tacos w/ Sun-dried Tomato Kale Salad:

1. To make the hummus, blend all ingredients in the food processor until smooth. Use about 2 tbsp hummus (2 taste) per pita. 
2. Toss the chicken breast in cumin, garlic, coriander, allspice, chili flake, and salt & pepper to taste. Cook in a skillet and set aside.
3. Blend all the ingredients of the sun-dried tomato vinaigrette in a food processor, then toss it with the shredded kale. Season to taste with salt and pepper. Soak 1/4 cup of sun-dried tomato in hot water for about 10 minutes, or until softened. Then drain and toss the strips into the kale salad.
4. Toast the pita bread rounds for 3-4 minutes at 350 F, then top with hummus, chicken, kale mixture, and feta.

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