3 tablespoons cooking oil, plus more for brushing tortillas
8 small or 4 large flour tortillas
1/2 pound feta cheese, crumbled (about 2 cups)
How to Make It
Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.
A fruit salad would be an easy and complementary accompaniment.
The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a Sauvignon Blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.