healthy gyro taco salad! ♥

So he other day I was watching tv and got the idea from a commercial to buy a taco shell maker..well why not make your own! Here is a simple way to make your own taco shells and I added a european twist on it using greek chicken for a healthy version of a greek gyro taco salad! opa!

Ingredients:
6 - 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
Directions:
1. Preheat the oven to 375.
2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin. Bake in the oven for 8-10 minutes.4. Let the tortillaowls cool for a few minutes after removing them from the oven.
now assmble make the fixings for the greek gyro bowl!

Heres the homemade greek seasoning for the chicken or you can also use tradidtional lamb as well!

Homemade greek seasoning ♥

2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried basil
2 teaspoons dried Greek oregano
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary
1/2 teaspoon ground thyme
2 teaspoons garlic powder
1 teaspoon dried dill
1 teaspoon dried marjoram
1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Mix together.
Keeps for 1 year.

the chicken ( or lamb) recipe ♥
1 pound skinless, boneless chicken breast  halves - cut into 1 inch pieces add the greek seasoning add exta virgin olive oil.

1. Preheat an outdoor grill for high heat.
2. Thread the chicken  onto skewers.
3. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. ( this can also be done with lamb as well)

then let cool and now its time to make the tzatziki...

1 cup tzatziki see my recipe here ...

Tzatziki sauce ♥

3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

traditional draining of yogurt-Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.

If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with a paper towel

  in food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.chill for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

now get out your homemade gyro  taco bowls and assemble! ♥

add  cooled chicken ( or lamb)  then add 

white onion slices (cut in rings)
4 ounces feta (crumbled or in chunks)
1/2 cup cucumber (sliced)
1/2 cup tomato (sliced)
1/4 cup kalamata olives (pitted and sliced)
1/4 cup mint (chopped)
then dont forget your homemade tzatziki sauce!

opa! ♥