Last week one of my coworkers brought a giant bag of lemons to work and offered some to me. I graciously took some because I happened to be craving our favorite chicken wraps for dinner. We had the wraps, which we usually consume wrapped in a thin tortilla, for dinner that night when a wonderful thought occurred to me.
I was a few bites into my wrap when I turned to Mr. Eats and said, “What if I made these into nachos?”
I’m pretty sure he thought it was a terrible idea, even after I explained that they would be topped with the very same toppings we were eating at that exact moment. But, I didn’t let his lack of enthusiasm dissuade me at all. In this line of work, it’s a common occurrence for the people around you think you’re completely off your rocker when you try to explain your food visions to them. So I soldiered on.
So when the weekend rolled around and I made my nacho dreams come true.
I made some fresh pita chips by cutting pita into wedges, spraying those wedges on both sides with some coconut oil, and baking them in the oven for about 15 minutes. Of course, you could buy pre-made pita chips or even just use tortilla chips if you’re not up for making them. Then, I warmed the lemony chicken leftovers and some sauteed veggies as a topping. Since I was making everything else, I cut myself some slack and picked up some storebought tzatziki and a bag of shredded mozzarella. A bit of hummus would probably be a great addition too, but we didn’t have any in the fridge.
Once the cheese was warm and gooey, I removed the tray from the oven and topped them with some shredded lettuce, diced tomatoes, and tzatziki which, as it turns out, is not actually very easy to drizzle gracefully onto the chips. So my tip to you: maybe just serve the tzatziki on the side, but make sure you include it because it really pulls the nachos together. I am sure of this because as soon as Mr. Eats took a bite he said, “The sauce really pulls the nachos together,” so it must be true.
- 1 lb boneless, skinless chicken breast
- 1 large lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 4 large pita pockets, split across the bias into two thin rounds
- 2 tablespoons olive oil or a sprayable neutral oil
- 1 teaspoon salt
- 1 bell pepper, chopped
- 1 small or 1/2 large onion, chopped
- 1 teaspoon olive oil
- salt & pepper to taste
- 2 cups mozzarella or provolone, shredded
- 1/4 cup feta cheese
- 3 to 4 tablespoons tzatziki
- 1 tomato, diced
- 2 cups shredded lettuce
- Mix the lemon juice, oil, salt, and spices and whisk to combine. pour over chicken breasts and allow to marinate 1 hour.
- Heat grill to medium-high heat. Grill chicken until it reaches 165F degrees, about 10 minutes per side.
- Remove from grill and set aside to cool. Once cooled, chop into 1/2 to 1 inch size pieces.
- Preheat oven to 350F degrees and line two baking sheets with parchment paper.
- Split pita bread in half along the pocket, making two thin pita rounds. Cut rounds into wedges (I cut my pitas into 6 wedges).
- If using regular oil, toss pita bread in oil and spread onto parchment-lined baking sheet. If using spray, spread wedges onto baking sheet and spray with oil, flip and spray the other side with oil as well. Sprinkle with salt.
- Bake for 15 minutes, rotating pans halfway through the baking time, until wedges are crisp and lightly browned.
- Heat a saute pan over medium-high heat. Once hot, add the oil and chopped veggies. Cook until softened. Remove from heat and set aside.
- Heat oven to 350F degrees and line a baking sheet with parchment.
- Spread pita chips onto baking sheet and top with half of the shredded cheese.
- Top with chicken and sauteed veggies, then top with remaining shredded cheese and feta.
- Bake for 15 minutes, or until shredded cheese is melted.
- Remove from oven and top with lettuce, tomato, and tzatziki.
- Every part of these nachos can be made up to two days prior to serving. Store pita chips in a paper bag at room temperature. Chicken and veggies should be stored in an airtight container in the refrigerator and warmed slightly prior to topping your nachos.
- You can make your own tzatziki, but I used the Sabras brand from my local grocer and it was pretty darn good.