by Carrie Hirsch / Makes 4 tacos


1 pound grilled chicken, sliced (warm or cold)
1/2 head iceberg lettuce, coarsely chopped
1/2 cup crumbled feta
1/3 red onion, diced
2/3 cup Kalamata olives
1 1/2 cups tzatziki sauce* (recipe follows)
Lemon wedges
(4) 5” white corn soft tortillas
Taco holder

rightTzatziki Sauce:

1/2 cucumber
3 garlic cloves
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1 1/4 cups whole milk Greek yogurt


Make the tzatziki sauce first: peel, seed and grate . cucumber and let sit in a mesh sieve. Process garlic, olive oil and salt in a mini food processor or form into a paste using a mortar and pestle. Pat dry grated cucumber using paper towels. Transfer cucumber and garlic mixture to a medium bowl, then stir in yogurt. Cover and refrigerate for 1 hour minimum before serving. Taco assembly: Place white corn tortillas into taco holders. Divide lettuce and chicken slices between tortillas, then top with feta, red onion, and Kalamata olives. Drizzle with tzatziki sauce. Serve with lemon wedges.