I did something good.
Remember the whipped feta? I spread that creamy, tangy mixture over a warm, crispy tortilla so it melted slightly and became the perfect base.
On top went marinated chicken and a bright mix of halved tomatoes, artichokes, chopped kalamata olives and fresh dill. A drizzle of olive oil, a squeeze of lemon and generous seasoning pulled everything together.
This was a refreshing change of pace—light and fresh without being just a huge bowl of salad. That’s my summer goal: meals that taste bright and fresh but feel substantial.
I’ve basically built my life around whipped feta. It’s such a simple addition yet it transforms an ordinary dish into something memorable in seconds. The flavor is bold and effortless.
Last year I made tostadas and learned that corn tortillas are my favorite for this kind of dish. They crisp up nicely and stay thin and crunchy, though flour tortillas work in a pinch. The important part is a little crunch so the toppings have something to rest on.
This combination is versatile: pile it on pizza, stuff it in a pita, fill a quesadilla, or build a sandwich. You can even use it on a salad if you want a lighter option. Whatever way you serve it, the goal is the same—get it into your mouth and enjoy.
Marinated Greek Chicken Tostadas
4
45 mins
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons fresh dill
- 2 garlic cloves, minced
- the juice of 1 lemon
- 1 batch of whipped feta
- 4 small corn or flour tortillas
- 1 tablespoon olive oil (for toasting tortillas)
- 1 pint grape tomatoes, halved
- 1/2 sweet onion, diced
- 1/2 cup chopped marinated artichokes
- 1/3 cup pitted, chopped kalamata olives
- 1 teaspoon freshly chopped dill
- crumbled feta for serving
- lemon wedges
Instructions
- A few hours (or overnight) before serving, place the chicken in a baking dish or a zip-top bag. Season with salt and pepper. Whisk together olive oil, lemon juice, red wine vinegar, garlic and dill. Pour the marinade over the chicken, refrigerate and let it marinate.
- Cook the chicken as desired: discard the marinade and cook the chicken in a skillet over medium heat until golden and cooked through, about 10 minutes. In a large bowl, combine the tomatoes, onion, artichokes, olives and dill. Add a splash of olive oil or lemon juice, toss to coat and season to taste.
- When ready to serve, heat a skillet over medium. Add olive oil, then cook each tortilla 30–60 seconds per side until golden and bubbly. Drain on paper towels and set aside.
- To assemble, spread whipped feta on each crisp tortilla, top with chicken, then spoon over the tomato-and-artichoke mixture. Finish with extra crumbled feta and a squeeze of lemon. Hummus can be added if you like.
Did you make this recipe?
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Or try piling everything into a bowl of hummus and scooping with pita chips—equally delicious.