Greek Chicken Tacos

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Experience a delightful Greek twist on a beloved family classic with my Greek chicken tacos recipe. Picture this: succulent garlic lemon-infused chicken strips nestled in soft flour tortillas, topped with crumbled feta cheese, diced tomatoes, and a sprinkle of fresh parsley. The flavors in these tacos are a harmonious blend of zesty, savory, and tangy, creating a mouthwatering sensation with every bite. 

Close-up of Greek chicken taco.

It’s a fusion of Mediterranean and Mexican influences that’s sure to leave your taste buds dancing with delight. Whip up a batch for a meal that’s both exotic and familiar, delivering a burst of Mediterranean sunshine to your dinner table.

Labeled ingredients for Greek chicken tacos.

Ingredients Needed To Make Greek Chicken Tacos

Greek chicken marinade

  • Olive oil
  • Chicken tenderloins or boneless skinless chicken breasts cut into 4 strips each.
  • Minced garlic
  • Lemon


  • 6-inch flour tortillas
  • Feta cheese
  • Grape tomatoes
  • Fresh parsley

Helpful Kitchen Tools 

How to Make Greek Chicken Tacos

Place 1/4 cup of olive oil in measuring cup.

To make your marinade, place 1/4 cup of olive oil into a liquid measuring cup.

Zest lemon.

Then zest a lemon.

Lemon zest tip

 You can use a zester or just do like me and use this little handy lemon zester To use a Microplane (or even a grater), just scrape your lemon gently across it on all sides.

Be careful to only apply very light pressure so you don’t go down into the white part of the rind. I’m told that part is bitter. I’ve never tried it myself but have no issue taking folk’s word for it. 

Juice lemon.

Now that we have the zest, cut the fresh lemon in half and squeeze the juice into the bowl with the zest.

Fish out any seeds that jump into the bowl.

Add lemon juice and zest to oil.

Add the lemon juice and zest to the oil. 

Add minced garlic to measuring cup.

Then add in a teaspoon of minced garlic.

Add salt to measuring cup

And 1/4 teaspoon of salt.

Stir ingredients together with fork.

Then stir ingredients together with a fork.

Place chicken in zipper seal bag.

Marinate chicken

Now add chicken to a zipper seal bag.

Pour homemade marinade over chicken in the zipper seal bag.

Pour marinade into the bag and seal it.

Shake bag to ensure chicken is coated.

Mix up a bit to coat and place it in the fridge for at least 30 minutes or overnight if you like.

Chop up fresh parsley.

Just before cooking the chicken, chop up the fresh parsley…

Chop up tomatoes.

And tomatoes.

Pur parsley and tomatoes in a bowl.

Put those into a bowl together and…

Stir together parsley and tomatoes.

Give them a good stir.

Add tablespoon of oil to skillet.

Put about a tablespoon of olive oil in a large skillet over medium-high heat.

Add marinated chicken to skillet.

Add chicken.

Cook chicken, turning once.

Cook, turning at least once, until brown on both sides.

This will take anywhere from 10-15 minutes.

Remove marinated chicken to plate.

Remove marinated chicken to a plate.

Now, if you want some good lemon garlic chicken tenderloins you can just stop right here.

To make Greek chicken tacos, place cooked chicken into flour tortillas.

Assemble tacos

Otherwise, let’s assemble our tacos!

I use this taco holder stand.

Place two grilled chicken strips in each flour tortilla and season with salt and pepper to taste.

Top each Greek chicken taco with the tomato/parsley mixture.

Top each Greek taco with the tomato mixture.

Top Greek chicken tacos with feta.

Add a good sprinkling of feta cheese.

Stack of Greek chicken tacos.

Then it’s time to call the kids to come n’ eat these delicious Greek chicken tacos.  

Greek chicken tacos.


How To Store Greek Chicken Tacos

The leftover chicken will last up to 4 days when stored in an airtight container in the fridge. Simply reheat in the microwave before rebuilding your tacos or making a Greek chicken salad instead.

Recipe Variations

Here are some variations to make this Greek chicken taco recipe work for you:

  • Add more veggies to the topping, like 1/2 cup of diced cucumber, a handful of chopped kalamata olives, diced avocado, and 1/2 diced yellow or red onion. 
  • Increase the Greek flavor and top your chicken tacos with Tzatziki sauce or add a spread of hummus.
  • Use homemade whipped feta instead of crumbled feta.
  • Substitute the fresh parsley for fresh dill and/or fresh mint.
  • Use lime instead of lemon.
  • Use pita bread or flatbread instead of flour tortillas.
  • Add a can of chickpeas (drained and rinsed) to the topping.

Commonly Asked Questions

Can you make gluten-free Greek tacos?

Yep, for gluten-free Greek chicken tacos, use corn tortillas, corn taco shells, or even lettuce wraps instead. 

How do I store leftover chicken?

Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. When reheating, use the microwave before assembling your tacos or creating a Greek chicken salad.

What’s a good substitute for flour tortillas if I want a gluten-free option?

For a gluten-free alternative, you can use corn tortillas, taco shells made from corn, or opt for lettuce wraps to encase the flavorful chicken.

What’s special about these Greek chicken tacos?

These Greek chicken tacos offer a delightful fusion of Mediterranean and Mexican flavors. They feature succulent chicken strips marinated in garlic and lemon, nestled in soft flour tortillas. Topped with crumbled feta cheese, fresh tomatoes, and parsley, they create a zesty, savory, and tangy sensation.

You may also like these scrumptious recipes:

Plate of Greek chicken tacos.

Greek Chicken Tacos

My Greek chicken tacos recipe includes garlic lemon chicken in flour tortillas, with feta cheese, diced tomato, and fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, taco
Servings: 6 tacos
Calories: 138kcal


  • 1-1.5 pounds chicken tenderloins or chicken breast cut into 4 strips each (same weight)
  • 1/4 cup olive oil
  • 1 lemon
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 6 6-inch flour tortillas
  • 1 cup chopped fresh tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/2-1 cup crumbled feta cheese


  • Measure out the olive oil, then zest and juice the lemon and add both to the olive oil, along with the garlic and salt. Stir.
    1/4 cup olive oil, 1 lemon, 1/4 teaspoon salt, 1 teaspoon minced garlic
  • Place chicken in a zipper seal bag and pour in the olive oil marinade. Seal and stir to coat before placing it in the fridge for at least 30 minutes or up to 12 hours.
    1-1.5 pounds chicken tenderloins
  • Place 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning at least once, until brown on both sides. This will take anywhere from 10-15 minutes.
  • While the chicken is cooking, chop parsley and stir it into the tomatoes.
    1 cup chopped fresh tomatoes, 1/2 cup chopped fresh parsley
  • Remove the chicken to a plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese. Serve immediately.
    6 6-inch flour tortillas, 1/2-1 cup crumbled feta cheese


Calories: 138kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. 5 stars
    I made A Greek Crab (imitation) Pasta Salad. It was pretty good but I still have some tweaking to do to get it just right. I love how things turn out so delicious when I use your recipes and I’m so disappointed when I come up with something and I don’t say “Wow that is the best thing I have ever eaten!”, like I do with tasting your recipes. I’ll get it right next time. I know you and your Mama, Janice, work hard at creating delicious food cause I’ve enjoyed so many of your recipes. TY for sharing. I will be making these Greek Tacos next Taco Tuesday.

  2. Hi Christy…. Here’s a trick for juicing a lemon. Roll it around on the countertop to break-up the membranes and then poke three or four holes in the non-stem end with a chopstick, skewer or whatever you have handy. Squeeze out the amount of lemon juice you need and put the lemon in a zip lock bag in the fridge. Much better than cutting a lemon in half and having them dry out and the best part is NO SEEDS to pick out of your lemon juice. Love your recipes.

  3. I’m marinating the chicken for these right now to make them tomorrow. Thanks for another awesome recipe, Christy.

  4. I made these for my family and everyone loved them.
    All three of my kids age 10, 16, and 18 thought they were great!
    I substituted shredded lettuce for the parsley. They tasted fresh and not heavy like a lot of meals can get. Thank you, I love all your recipes! Your little inspirations are good for the soul too! I enjoy it all.

  5. Just made these for dinner. My hubby liked them and he’s hard to satisfy so that’s a good sign! I probably wouldn’t add that tablespoon of oil to the pan… it was too much oil for my taste. I’ll also marinate longer next time – I only did 30 minutes. Will definitely do again… thanks for the recipe!!!

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