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!