Healthy Greek Turkey or Chicken Tostadas


We are stealing tostadas from Mexican cuisine and piling them high with Greek-inspired toppings for the most delicious Greek turkey or chicken tostadas!

I’ve never been to Greece, but I picture it to be perfection. I don’t eat seafood much, so that part may be difficult. I just keep picturing a beautiful, light and breezy room that looks out over the most serene water with a stunning sunset and relaxation all around. My goodness we want to visit.

I wish someone would just plan a trip for us. Tell us where to go, what to see and especially what to eat. I’m bound and determined to make it happen. It’s a dream I can’t let go of. In the meantime I’ll keep making these healthy Greek turkey tostadas with lemon tzatziki sauce.

a photo of a Greek tostada topped with tomatoes, olives, feta cheese chickpeas and tzatziki sauce.

Recommended Equipment

Before You Start…

I like to start this recipe by making the tzatziki sauce! The flavor really elevates if you make it and let it sit for an hour or so.

You’ll also want to roast the chickpeas by tossing them with some olive oil, salt and pepper, Italian seasoning and some canned grated parmesan cheese. Roast them at 425 degrees for 20-30 minutes on a baking sheet.

a photo taken over the top of a greek tostada topped with cucumber, tomatoes, chickpeas, olives, feta and tzatziki sauce.

What is a Tostada?

A tostada is basically an open faced taco where a crunchy corn tortilla is piled high with all the typical taco toppings. In this case, we are swapping out the ground beef, cheese, lettuce, tomatoes and sour cream for ground turkey, feta, spinach, cucumbers and tzatziki.

Ingredients for Greek Tostadas

At first glance this may look like a lot of ingredients, but most of the ingredients are toppings and you can pile your tostada with as much or as little toppings as you want. Here is what you will need:

Tomato Cucumber Salsa

  • Olive Oil: combined with the vinegar, this creates a simple dressing to amp up the flavor of the cucumber and tomatoes
  • Red Wine Vinegar: combines with the oil to create the dressing
  • Cucumber: I like to use English cucumbers so I don’t have to worry about peeling or seeding them.
  • Tomatoes: you can use grape tomatoes, cherry tomatoes or dice up some roma tomatoes
  • Olives: I just diced up a few black olives, but you could definitely go more Greek and use kalamata olives you want.
  • Salt and Pepper: just adds a little flavor boost

Chicken or Turkey

  • Chicken Thighs: you can use the marinade for the chicken souvlaki if you want or just brown ground chicken thighs or ground turkey
  • Oregano: adds flavor and more Greek flavor
  • Garlic: adds flavor
a photo of a tray full of all the Greek-inspired toppings for Greek tostadas including tomatoes, lettuce, olives, chickpeas, lemons, cucumbers, feta and sun-dried tomatoes.

Toppings

  • Hummus: store bought is fine but homemade is better
  • Roasted Chickpeas: see note in the recipe card for making your own or store bought is fine
  • Tzatziki: store bought will work too but homemade is better
  • Corn Tortillas: You can buy premade crunchy tostadas at the store or crisp up your own corn tortillas. For these photos, I actually used a Spanish flatbread called Mitica Tortas which were heavenly!
  • Olive Oil: used to crisp up the tortillas on the stove top
    • NOTE: You can also crisp your tortillas in the oven using the broil setting. Lightly brush one side of the tortillas with olive oil and place them on a baking sheet. Put the baking sheet in the oven and broil for 1 minute or until lightly golden. Then pull them out, flip them, lightly brush the other side with olive and broil until golden.
  • Feta Cheese: optional, but oh so salty and delicious
  • Spinach: I like to roughly chop some spinach and green leave lettuce to add to the freshness and crunch of the toppings
  • Green Leaf Lettuce: rough chopped and combined with the spinach
  • Sun Dried Tomatoes: optional but adds a lovely pop of flavor

The measurements for all the ingredients can be found in the recipe card at the end of the post so keep scrolling for all the details!

a photo of a pile of toasted circular flatbreads stacked on each other.

Possible Variations

Protein: I’ve already mentioned that you can use either chicken or turkey, but you could also use ground pork or even tofu if you want to make this recipe vegetarian.

Tostada: If you don’t like corn tortillas, you can always go with flour tortillas or a flatbread or pita bread would work great too. You could also ditch the tostada altogether and just make it a salad.

Toppings: Some options for other toppings might be artichoke hearts, avocados, diced red onions, green olives, or kalamata olives.

Can Tostadas Be Made With Flour Tortillas?

Tostadas can be made with either flour or corn tortillas. For this recipe, we actually used a Spanish flatbread that ended up being totally delicious. Pita bread would also work great!

You will need to bake or fry the tortillas/flatbread to make them crisp. Then add the toppings of your choice.

a photo of an empty package for spanish flatbread with two pieces of the flatbread sitting on top of it.

What Cheese Can You Substitute for Feta Cheese?

There are 4 cheeses with similar texture and flavor that could be substituted for Feta cheese.

They are, Ricotta, Halloumi (Greek), Queso Fresco (Mexican), and Goat-sheep mix.

Do Tostadas Get Soggy?

If you leave a tostada sitting for a long time with all the toppings piled on, it will definitely get soggy. I highly recommend just making the tostadas that you know will be eaten and eating them fresh.

a photo taken over the top of greek chicken tostada toped with cherry tomatoes, lettuce, olives, roasted chickpeas, cucumbers and tzatziki sauce.

What to Eat with This Recipe

These Greek chicken tostadas make a great lunch or a light dinner. If you want to add a side dish or two, then our Greek salad, Mediterranean orzo pasta salad, or Greek lemon roasted potatoes all make great options.

Storage Tips

Most of the components of this recipe can be made ahead of time, but the tostadas shouldn’t be assembled until just before serving them. You can make the hummus, tzatziki, roasted chickpeas, tomato cucumber salsa and even the chicken (or turkey) up to a day ahead of time.

Once the tostadas have been assembled, they will only keep for about an hour before the tortilla starts to get soggy.

Move over totally predictable Mexican tostada, there’s a new Greek sheriff in town! You’re going to love the Mediterranean spin on this chicken tostadas recipe! The Greek-inspired toppings and flavors are spectacular!

Servings: 6 -8 servings

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Description

We are stealing tostadas from Mexican cuisine and piling them high with Greek-inspired toppings for the most delicious Greek turkey or chicken tostadas!

Salsa

  • In a small bowl, toss the tomatoes, olive oil, red wine vinegar, salt, pepper, olives and cucumber.

    1 Tablespoon Olive Oil, 1 Tablespoon Red Wine Vinegar, 2 Cherry Tomatoes, 1 Olives, Salt and Pepper, 1 Cucumber

  • Set aside in the fridge.

Tzatziki

  • In another small bow, whisk together the tzatziki.

  • Set in the fridge to chill.

Turkey or Chicken

  • Heat a skillet over medium heat and add the turkey, oregano, garlic and a little salt. Or follow the Greek Souvlaki Chicken Marinade, chop the chicken and cook in a pan per instructions below.

    1 Pound Chicken Thighs, 1 teaspoon Oregano, 3 Cloves Garlic

  • Cook until no pink remains, about 5-7 minutes.

  • Remove to a plate and cover.

  • Add a little oil to a nonstick pan and cook the tortillas over medium heat on each side until crisp or use the MITICA Tortas.

    Olive Oil, Corn Tortillas

  • Remove to paper towels and top with hummus, chicken (or turkey), tomatoes and cucumber relish, chickpeas, tzatziki, feta cheese, spinach, lettuce and sun dried tomatoes.

    1 Cup Hummus, Crispy Chickpeas, 1 Cup Tzatziki, Feta Cheese, Spinach, Green Leaf Lettuce, Sun Dried Tomatoes

  • Serve immediately.

Store left overs in the refrigerator.
To make chickpeas, drain and dry the beans. Toss with olive oil, salt, pepper, 1 teaspoon italian seasoning and 1 tablespoon parmesan cheese and bake at 425 until crisp, tossing the pan occasionally. This should take about 20 to 30 minutes. Store in an airtight container. 

Serving: 1gCalories: 328kcalCarbohydrates: 11gProtein: 17gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 81mgSodium: 423mgPotassium: 377mgFiber: 3gSugar: 3gVitamin A: 419IUVitamin C: 5mgCalcium: 92mgIron: 2mg

Author: Sweet Basil

Course: 100 Family Favorite Easy Healthy Recipes

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