Greek Chicken & Kale “Tacos”!

Serving size 4


  • sun dried tomato strips (not in oil)
  • 2-3 boneless skinless chicken breasts
  • 1 head of kale
  • Crumbled feta
  • Hummus
  • Small pita bread or small corn tortillas
  • Olive oil
  • For the vinaigrette base, I use a little olive oil, Balsamic Vinegar, crushed garlic, dried oregano, Dijon mustard, salt & pepper.


Pan fry the chicken in a little olive oil, turning occasionally until lightly browned and cooked through, 4-5 min per side.

Soften the sun-dried tomatoes in a bowl of warm to hot water for 10 minutes.

Wash & shred the kale. Removing the stems and cutting into small pieces.

Massage the kale with 1-2 tbs olive oil & salt & pepper.

When the chicken is cooked, transfer to cutting board to cool, then slice & dice.

Combine the vinaigrette dressing, sun dried tomatoes & feta to the kale & toss.

Warm up the pita bread or tortillas, 15 seconds each in the microwave.

Cover the tortillas with hummus, top with chicken & the kale salad & fold up to make the “tacos”!

Any reminding kale salad, enjoy on the side.

So easy and so delicious. A little Mediterranean meal in minutes!

Enjoy! ❤️🍴