Plat du Jour > Mediterranean Taquitos

| February 10, 2015

Like a high-end street food with all of your favorite Greek flavors.


Lisa Harp, Valdosta Today Food Contributor:

I like to use this opportunity to share different dishes (though not always) or at least dishes that expand our view of what are many times basic ingredients.

Again, I go to the blog, The Candid Appetite, where the author shares some of his favorite culinary ideas and great photography. This week is no exception.

These taquitos combine delicious yogurt-marinated chicken filling, flaky lavash and of course creamy feta and olive sauce on top of a crisp Greek-salad topping.

Those are slap-your-mama good flavors with the crunch of the taquito. Give ’em a try and let me know what you think.


Mediterranean Taquitos:

•1 pound boneless skinless chicken thighs
•½ cup plain Greek yogurt
•¼ cup red onion, diced
•3 garlic cloves, minced
•3 tablespoons olive oil
•2 tablespoons fresh lemon juice,
•1 teaspoon fresh oregano, chopped
•1 tablespoon fresh parsley, chopped
•1 teaspoon salt
•½ teaspoon black pepper
•½ teaspoon garlic powder
•½ teaspoon onion powder
•½ teaspoon cumin
•½ teaspoon paprika
•¼ teaspoon tumeric
•¼ teaspoon ground ginger
•¼ teaspoon cinnamon
•¼ teaspoon ground cloves
•¼ teaspoon ground coriander
•¼ teaspoon fresh ground nutmeg
•¼ teaspoon chili flakes
•4 sheets lavash, cut in half
•vegetable oil for frying


•1 cup shredded lettuce
•½ cup tomatoes, diced
•½ cup cucumber, diced
•¼ cup black olives, diced
•¼ cup red onion, diced
•¼ cup feta, crumbled
•creamy feta olive sauce, recipe follows


•¼ cup mayo
•¼ cup sour cream
•3 tablespoons sun-dried tomatoes, chopped
•2 tablespoons black olives, chopped
•2 garlic cloves
•1 teaspoon fresh oregano
•¼ cup feta cheese, crumbled
•1 tablespoons red onion diced
•¼ teaspoon salt
•¼ teaspoon black pepper



To marinade the chicken, in a large bowl, combine the chicken, yogurt, red onion, garlic, lemon juice, olive oil, herbs and spices to fully incorporate. Cover with plastic wrap and place in the fridge for at least 1 hour or overnight.

Preheat oven to 375°F and line a baking sheet with foil. Place the chicken on the baking sheet, in an even layer and bake in the oven for about 20 minutes or until crispy and cooked through. Remove from oven and allow to cool down. Then cut into small pieces with a large knife or shred with your fingers.

Heat a large skillet over pot over medium heat with about 3-inches of vegetable oil. Cut the lavash in half so you end up with 8 rectangles. Fill one end with chicken and roll into a tight log, securing the edges with a few toothpicks to keep it formed. Once the oil is hot, carefully drop in the taquitos, a few at a time, and fry for about 1 to 2 minutes on the first side. Flip over and fry for another minute or until golden brown and crispy. Place on a plate or platter lined with paper towels and then transfer the taquitos to a wire rack set over a baking sheet. Continue frying until all the taquitos are done. Rewarm in the oven.

To make the sauce, combine all of the ingredients in a food processor or blender and blend until creamy and smooth.

Right before serving, top the taquitos with lettuce, tomatoes, cucumber, feta, onion, olives and the sauce.

Lisa HarpLisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at


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