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Jenny Craig Recipe Creation: Loaded Greek Nachos | No Thanks to Cake

A fun Greek-inspired twist on Jacqueline's restaurant style nachos that I shared a few months back, I hope you love these Greek nachos as much as I do!


  • 1 pkg. Jenny Craig Chicken Street Tacos
  • 2 Tbsp. fresh tzatziki sauce (recipe here)
  • ½ cup shredded lettuce
  • 1 roasted red bell pepper, sliced
  • 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


  • 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!