Chicken Souvlaki Quesadilla

I started off this dish planning to make a traditional chicken souvlaki in a pita, but as I surveyed my bread stash and found that I had tons of tortillas and only one pita, plans changed. And they changed for the better. I love quesadillas and I love Greek food. In fact a lot of my favorite Greek restaurants have started serving Greek-a-dillas. They are catching on to the yumminess that is Greek in quesadilla form.

The marinade for this chicken is perfect. Very tangy and keeps the chicken so very juicy while it cooks. I found myself eating it right out of the pan rather than putting the chicken onto the quesadillas. I love stretching one chicken breast to feed four people and this is a great recipe for it. I slice the chicken very thin so it cooks in no time at all. Layered on the quesadilla your whole family can enjoy the meat without eating tons of it.

Greek is one of our favorite foods to get takeout, but now that I can whip up these chicken souvlaki quesadillas in no time. I think we might be changing our tune.

Chicken Souvlaki Quesadilla

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 4

Ingredients

• 1 large chicken breast
• 2 tablespoons olive oil
• juice of ½ lemon
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• pinch of salt and pepper
• 8 6" flour tortillas (or 4 large tortillas)
• 1 cup shredded Mexican blend cheese
• 1 large tomato, chopped
• ¼ red onion, chopped
• 1 cup Greek yogurt
• 1 cucumber, seeded and shredded

Instructions

1. In a bowl combine olive oil, lemon juice, 1 garlic clove, Italian seasoning, salt and pepper. Add chicken breast and allow to marinate for at least 30 minutes.
2. While chicken breast is marinating make Tzatziki by combining Greek yogurt, cucumber, other minced garlic clove, and a pinch of salt and pepper to taste. Store in sealed container for up to a week.
3. Slice chicken very thin cook 2-3 minutes per side in skillet.
4. To make quesadilla top one tortilla with ¼ cup cheese, ¼ of the chicken ¼ of the tomato, and ¼ of the chopped onion. Place in skillet and top with another tortilla. Let cook 3-5 minutes, carefully flip and cook an additional 3-5 minutes on the other side.
5. Serve with Tzatziki on the side.

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