Appetizers | Mains | Video
Mediterranean Taquitos
These Mediterranean Taquitos are taquitos but completely turned on their head, if they had heads of course. A shawarma inspired chicken filled inside of lavash instead of tortillas and then fried until golden and crispy. Then they’re topped with a Greek salad situation with a sun-dried tomato and feta sauce that is to die for. These are out of this world and believe you me, once you give them a try, you won’t be able to stop!
Mediterranean Taquitos
Mediterranean Tacos are made with a Greek yogurt marinaded chicken and are rolled with lavash. They're fried until crispy and topped with Greek Salad!
Servings: 8 taquitos
Equipment
- Baking sheet
- Skillet
- Blender or food processor
Ingredients
Taquitos:
- 1 pound boneless skinless chicken thighs
- ½ cup plain Greek yogurt
- ¼ cup red onion diced
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon tumeric
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon fresh ground nutmeg
- ¼ teaspoon chili flakes
- 4 sheets lavash cut in half
- vegetable oil for frying
Toppings:
- 1 cup shredded lettuce
- ½ cup tomatoes diced
- ½ cup cucumber diced
- ¼ cup black olives diced
- ¼ cup red onion diced
- ¼ cup feta crumbled
Sauce:
- ¼ cup mayo
- ¼ cup sour cream
- 3 tablespoons sun-dried tomatoes chopped
- 2 tablespoons black olives chopped
- 2 garlic cloves
- 1 teaspoon fresh oregano
- ¼ cup feta cheese crumbled
- 1 tablespoons red onion diced
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- To marinade the chicken, in a large bowl, combine the chicken, yogurt, red onion, garlic, lemon juice, olive oil, herbs and spices to fully incorporate. Cover with plastic wrap and place in the fridge for at least 1 hour or overnight.
- Preheat oven to 375°F and line a baking sheet with foil. Place the chicken on the baking sheet, in an even layer and bake in the oven for about 20 minutes or until crispy and cooked through. Remove from oven and allow to cool down. Then cut into small pieces with a large knife or shred with your fingers.
- Heat a large skillet over pot over medium heat with about 3-inches of vegetable oil. Cut the lavash in half so you end up with 8 rectangles. Fill one end with chicken and roll into a tight log, securing the edges with a few toothpicks to keep it formed. Once the oil is hot, carefully drop in the taquitos, a few at a time, and fry for about 1 to 2 minutes on the first side. Flip over and fry for another minute or until golden brown and crispy. Place on a plate or platter lined with paper towels and then transfer the taquitos to a wire rack set over a baking sheet. Continue frying until all the taquitos are done. Rewarm in the oven.
- To make the sauce, combine all of the ingredients in a food processor or blender and blend until creamy and smooth.
- Right before serving, top the taquitos with lettuce, tomatoes, cucumber, feta, onion, olives and the sauce. Enjoy!
