Ingredients
Method
- In a medium bowl, combine ground chicken, Greek Seasoning, salt, and pepper. Mix just until combined — don’t overwork the meat. You can prep this up to 24 hours in advance.
- Preheat a cast iron skillet or griddle over medium-high heat. Lightly oil the surface or spray with nonstick spray.
- Form 8–10 small meatballs (about 2–3 tablespoons each). Place a meatball on the hot skillet, then place the tortilla on top (meatball in the center). Use a spatula or burger press to smash the meat into a thin layer covering most of the tortilla.
- Cook for 3–4 minutes on the first side until deeply browned, then flip and cook 2–3 minutes more until fully cooked through. Repeat in batches, keeping finished tacos warm in a 200°F oven if desired.
- Top each taco with a spoonful of tzatziki, cucumber, tomatoes, red onion, feta, dill, red bell pepper, olives, and a handful of lettuce if using. Finish with a drizzle of balsamic glaze, olive oil, or fresh lemon juice.
Notes
Tips for Success
- Don’t overcrowd the skillet — work in batches for the crispiest results.
- For extra flavor, toast the tortillas slightly before smashing.
- Want it spicy? Add red pepper flakes or harissa paste to the meat mixture.