This recipe is a Greek-inspired take on nachos, a Tex-Mex classic. The gyro-spiced chicken is beautifully flavoured and combined with olives and local feta cheese, then laid on a bed of baked pita chips and topped with homemade tzatziki. These nachos are featured in May and is one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP20 min
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Cooking25 min
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Ready in45 min



1 tbsp (15 mL) chopped fresh dill 1/2 tsp (2 mL) salt BAKED PITA CHIPS INGREDIENTS


  1. Step
    In a bowl, stir together yogurt, cucumber, garlic, lemon juice, dill and salt. Cover and refrigerate until ready to use.
  2. Step
    Preheat oven to 400°F (200°C). Separate pitas around the circumference into 2 flat circles and place 3 on baking sheet. Stir together butter and oregano and brush over pitas. Sprinkle with half of the salt and bake for about 4 minutes or until golden. Repeat with remaining pitas. Let cool. (For more pita chips, increase pitas to 4 or double the recipe and use 6 pitas for added crunch to serve alongside the main dish.)
  3. Step
    Meanwhile, in a large skillet, melt butter over medium heat. Add onion and cook for 5 minutes or until softened. Add chicken, oregano, salt and pepper and cook, stirring for about 10 minutes or until no longer pink inside.
  4. Step
    Break up pita chips into large ‘chip’-size pieces and spread evenly over parchment paper-lined baking sheet. Top with chicken mixture. Sprinkle with olives and feta. Bake for about 5 minutes or until feta melts slightly. Remove from oven and drizzle with tzatziki and tomato to serve.

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Try adding fresh toppings like shredded lettuce, herbs or cucumber after baking.