Mindful Sodexo 
Warm, hearty tacos, grilled chicken, roasted red peppers, red pepper hummus, mixed greens, Mediterranean yogurt sauce
Prep Time: 20 to 25 minutes Cook time: 20 to 30 minutes Yield: 4 servings; 2 tacos per serving Difficulty level: Intermediate
Mediterranean Chicken Tacos
Ingredients
Prepare
Mediterranean Chicken Tacos
- 12 ounces Grilled Chicken Breasts cut into thin strips
- 2 teaspoons ancho chili powder
- 1 teaspoon smoked paprika
- 8 (6-inch) whole wheat tortillas
- 1/2 cup hummus
- 1 cup spring mix lettuce
- 1/2 cup chopped Roma tomatoes
- 1 cup chopped Roasted Red Peppers
- 8 teaspoons basil cut into fine ribbons or chiffonade
- 1/3 cup chopped cilantro
- 8 teaspoons Mediterranean Yogurt Sauce
- 1 lime, cut into 8 wedges
- 1. Toss the chicken strips with paprika and ancho chili powder.
- 2. Steam or microwave the tortillas briefly until they are warm. This takes about 20 to 30 seconds in the microwave.
- 3. Lay the warm tortillas on a flat surface and spread each tortilla with 1 tablespoon of hummus.
- 4. Top the tortillas in the following order:
- 1 1/2 ounces (about 1/4 cup) chicken strips
- 2 tablespoons spring mix lettuce or a few pieces of lettuce
- 1 tablespoon tomatoes
- 2 tablespoons roasted red peppers
- 1 teaspoon basil
- 2 teaspoons cilantro
- 1 teaspoon yogurt sauce. - 5. Fold the tacos over to close, and place 2 tacos and 2 lime wedges on each plate. Enjoy immediately!
Roasted Red Peppers
- 14 ounces red bell pepper, washed and patted dry (about 2 large peppers)
- 1. Preheat the oven to 425 degrees Fahrenheit or heat the broiler to high.
- 2. Spray a small baking sheet with vegetable oil spray (not listed) and place the peppers on the baking sheet. Roast or broil for 5 to 7 minutes or until softened and just beginning to brown. Remove the stem and seeds, cool quickly, and cut as desired; this recipe calls for the peppers to be chopped small.
Grilled Chicken Breasts (makes about 12 ounces of cooked chicken)
- 1 pound chicken breasts
- 1 teaspoon granulated garlic
- 1/8 teaspoon black pepper
- 1. Place larger chicken breasts between two sheets of plastic wrap or waxed paper as needed. Gently pound the chicken to an even thickness, about half an inch thick. Transfer to a medium-sized bowl.
- 2. Toss the chicken with garlic and pepper, turning it with tongs to coat it evenly.
- 3. Heat a grill over medium-high heat. Cook chicken for 4 to 5 minutes on each side or until fully cooked (minimum internal temperature of 165 degrees Fahrenheit). Keep warm until ready to use. Slice it into thin strips.
Mediterranean Yogurt Sauce (makes 2/3 cup)
- 6 tablespoons nonfat Greek yogurt
- 3 tablespoons finely chopped cucumber
- 2 tablespoons extra virgin olive oil
- 4 teaspoons water
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon lemon juice
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and place it in the refrigerator until ready to use.
Chef Tips:
- To chiffonade herbs, stack them and then roll them into a tight cylinder. Cut with a very sharp knife across the roll into ribbons. Using a sharp knife ensures the herbs keep their color.
- Roasted red peppers can be made ahead of time; you can also use no added salt or drained low-sodium canned roasted red peppers.
