This chicken quesadilla recipe is a perfect fusion of a Mexican quesadilla and a traditional Greek gyro.
On weekends we like to indulge in especially delicious, sometimes exotic foods. This weekend we decided to make Greek quesadillas in the oven.
I was stoked.
I love gyros food recipes, traditional Greek food, and other Mediterranean food. I’m also a huge fan of Mexican food.
A good quesadilla and a margarita are a great combination. So, marrying these two recipe traditions was a win-win for me.
Traditional Greek Food
A traditional Greek gyro uses pita bread but there are a ton of carbs in a pita. To make it low-carb, we used flat out wraps folding them in half cooking them on a skillet with the goodies melting inside.
For the gyro meat, we used grilled chicken breast. Our gyro marinade consisted of lemon, rosemary, oregano, and thyme.
For the inside filler, we included sun-dried tomatoes, spinach, olives, Tzatziki, and feta cheese.
I love the way the sun-dried tomatoes enhance the flavor with a little sweet bite against the feta and the tzatziki.
For the gyro seasoning, we used a Greek seasoning blend.
How to Cook Gyro Meat for This Chicken Quesadilla Recipe
For this recipe, we wanted to try to keep the meat non-greasy. Therefore, we utilized our convection oven and broiled our chicken.
Start by spraying the marinated chicken breast cutlets with an olive oil spray. We then sprinkled each piece with our Greek seasoning blend on both sides.
At 400 degrees, it only takes about 5 minutes of cook time per side. After cooking, we used a fork to shred the gyro meat before adding it to our flatout warp to include in our Greek quesadilla.
Assembling your Greek Chicken Quesadilla
After the meat is cooked, it’s time to move on to the assembly phase of our Greek chicken recipe.
Start by evenly spreading the tzatziki sauce onto the Flatout wrap. Be sure sure to only add the remaining ingredients to one side of the wrap.
Next, add the spinach.
Third, pile on the chicken gyro meat, sun-dried tomatoes, olives, and feta cheese.
Finishing the Greek Chicken Quesadilla in the Oven
The last step is to fold the other half of your Flatout wrap and adding it to a skillet over medium heat. Cook on each side until the bread turns a light colored brown and then flip and repeat
Greek Chicken Quesadilla Recipe
- 1 cup lemon juice
- 1 tsp Oilve oil
- 1 tbsp ground rosemary
- 1 tbsp dried oregano
- 1 tsp thyme
- 1 pound Chicken cutlets
- 1 jar Tzatziki sauce
- Feta cheese
- 1 jar Sun-Dried Tomatoes
- Spinach leaves
- Flatout flatbreads
- 1 jar Pitted olives
- Combine, lemon, thyme, olive oil, rosemary, dried oregano, and salt and pepper in stir.
- Use a fork to stab holes in the chicken.
- Place mixture in a large freezer bag and add chicken.
- Place in the refrigerator for at least an hour.
- Broil the chicken at 400 degrees for approximately 5 minutes per side or until the chicken in no longer pink inside.
Spread Tzatziki sauce even across the entire Flatout wrap.
On one side of the wrap, place spinach, chicken, olives, sun-dried tomatoes, and feta cheese.
Fold other half of the wrap and place into a skillet over medium heat.
Cook until the wrap is lightly brown.