Greek-Inspired Loaded Pita Nachos


These loaded nachos are a perfect combination of greek flavors. Creamy tzatziki, salty feta, juicy chicken, and fresh vegetables like cucumber and bell pepper come together on a bed of crispy pita chips.

Swing by your local Tacoma Boys to find everything you’ll need to whip up this tasty dish!


  • Time

    20 m

  • 4-6 servings

  • Cals


  • 1 tbsp avocado oil
  • 2 medium chicken breasts
  • ½ tsp salt, to taste
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • 3 medium pita breads, cut into triangles
  • ⅓ cup Mt Vikos Traditional Feta, crumbled
  • 1 small red onion, diced
  • ½ bell pepper, diced
  • ½ cucumber, finely diced
  • ⅓ cup black olives, sliced
  • 2 tbsp parsley, roughly chopped
Tzatziki Drizzle
  • 5 ounces plain greek yogurt
  • ⅓ cucumber, coarsely grated
  • ½ lemon, juiced
  • 1 tsp garlic, minced
  • 2 tbsp parsley, chopped
  • Salt and pepper to taste


  • Cook the chicken.

    To make the chicken, preheat a cast iron skillet over medium heat and add the avocado oil. Lay the chicken breasts in the hot oil and sprinkle with salt, pepper, dried oregano, and dried basil. Cook 3-5 minutes per side or until the internal temperature of the chicken measures 165 degrees Fahrenheit. Remove from heat and let rest for 10 minutes, then dice into bite-sized pieces.
  • Make the sauce.

    To make the tzatziki, whisk together all the ingredients for the tzatziki sauce.
  • Toast the pitas.

    To make the pita chips, spread the pita triangles in one even layer on a dry baking sheet. Broil on high for 3-4 minutes, until golden brown and crisp. Let cool slightly.
  • Assemble & serve!

    Assemble nachos by spreading the crisp pita chips in a single layer on a serving platter. Top with desired amount of diced chicken, crumbled feta, red onion, bell pepper, cucumber, black olives, and parsley. Drizzle with desired amount of tzatziki and serve immediately.

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