Oh, it’s great to be home after a holiday. Getting back into the kitchen and getting back on track with my eating is always my favorite part of the homecoming. After days of heavier than normal meals and dining out, I need a vegetable, y’all!
This weekend, I’ll also say getting my Christmas tree decorated topped the list, but it competed heavily with this recipe. I mean, look at that beautiful plate of “nachos.”
I decided to make a twist on the restaurant style nachos I posted last year using all sorts of mediterranean-inspired toppings. Obsessed with Greek flavors these days, I loaded the chicken tacos up with all the veggies to create this recipe.
Note: I’d definitely recommend making the full tzatziki sauce recipe, and enjoying it on salads or as a veggie dip throughout the week. The recipe is made with 0% fat Greek yogurt and is a delicious (and healthy!) sauce for your favorite veggies. You could also use it to make this Jenny Craig Chicken Gyro recipe I posted last year as well.
Jenny Craig Recipe Creation: Loaded Greek Nachos | No Thanks to Cake
Ingredients
- 1 pkg. Jenny Craig Chicken Street Tacos
- 2 Tbsp. fresh tzatziki sauce (recipe here)
- ½ cup shredded lettuce
- 1 roasted red bell pepper, sliced
- ⅓ English cucumber, diced + 10 cucumber slices
- 1 roma tomato, diced and seeded
- ¼ red onion, diced
- 2 tsp. red wine vinegar
- salt and pepper
- 1 pinch oregano, dried
- fresh lemon juice
- 4-5 pepperoncini rings
- 2 kalamata olives, pitted and minced
Instructions
- Preheat your oven to 350 degrees.
- Cook your Jenny Craig street tacos per the package instructions. Yes, these tacos will transform into nachos here in just a few minutes.
- Remove the chicken filling to a small bowl, squeeze fresh lemon over the filling and add a pinch of oregano. Set aside.
- Cut the tortillas into quarters to create the chips. Place on a greased baking sheet and top the chips with a quick spray of cooking spray. Bake in the oven for 13 minutes, keeping an eye on them so that they get toasty, but not burnt.
- In a medium bowl, combine diced cucumbers, tomatoes, and onion to create a Greek pico de gallo. Add red wine vinegar and salt/pepper to taste.
- Chop all of your toppings for your nachos as your chips finish up cooking in the oven.
- Arrange chips and extra cucumber slices on a plate. Top with chicken mixture. I always seem to have extra toppings when I make nachos. These extra cucumbers served as great chips to scoop up the extra veggies!
- Load your nachos with your veggies: cucumber-tomato salad, lettuce, pepperoncini rings, and roasted red peppers.
- Add your tzatziki and kalamata olives, and get ready to dive in!
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: I receive a program discount from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.