Chicken Souvlaki Tacos with Tzatziki Sauce

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This quick and easy dinner uses leftover cooked chicken (or store-bought rotisserie chicken) but you can grill up some just for the purpose using a marinade with lots of garlic, oregano, olive oil, and lemon juice.
For the tzatziki sauce, you can absolutely use sour cream instead of Greek yogurt and green onions or minced white onion instead of the chives.


  • 3 cups cubed cooked chicken meat
  • 8 small soft corn tortillas
  • Vegetable oil
  • 1 cup quick and easy tzatziki (recipe below)
  • 1 tsp dried oregano leaves
  • 1 cup diced tomato
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley leaves

For the Tzatziki Sauce

  • 3 inches of cucumber, peeled and minced
  • Salt
  • 1 clove of garlic (or 2 if you really like garlicky tzatziki. I use 2)
  • 1 cup Greek yogurt
  • 2 Tbsp.. chopped chives
  • 1 tsp. lemon juice


  1. Heat up the chicken meat in the microwave or in the oven.
  2. Warm a large frying pan over medium heat. Brush both sides of all of the tortillas lightly with vegetable oil. Put as many as will fit in a single layer into the warmed frying pan. Cook just until the undersides have some brown spots (2-3 minutes) and then flip them over and cook for another minute, just until some brown spots appear. Transfer the cooked tortillas to dinner plates and start cooking another round.
  3. As successive rounds of tortillas are cooked, fill those that are ready. Start by smearing 1 tablespoon of tzatziki along the diameter of the tortilla (a line along the center of the circle). Top with 1/3 of a cup of the warm chicken meat. Add a pinch of oregano, about 2 tablespoons of diced tomato, 1 tablespoon of red onion, another tablespoon of tzatziki, 1 tablespoon of feta cheese, and a few leaves of parsley. Fold the taco shell in half over the filling and move onto the next warm tortilla.

For the Tzatziki Sauce

  1. Line a plate with several layers of paper towel. Put the minced cucumber on it and sprinkle with a pinch of salt. Toss it around to mix it in.
  2. Wrap the towel around the cucumber and press down gently. Leave it there, wrapped the dampening towel until you’re ready for it.
  3. Onto a cutting board, mince the garlic. Add a good pinch of pinch of salt to the garlic and then use the side of your knife to mash the salt and garlic together. This extracts juices from the garlic and makes it easier for the flavors to spread around. Scrape the garlic into a medium-sized bowl.
  4. Add the yogurt, the slightly-dried cucumber, the chives, and the lemon juice. Stir to combine. Taste and add more salt if desired.


The tzatziki is fine made the day ahead. Just drain off any liquid that has accumulated on the top and give it a good stir before serving.