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A recipe from Nancy Bordeleau Cinq Fourchettes

Grilled Chicken Breasts with Greek-style Salsa and Toasted Tortillas

  • 4 servings
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Toasted Tortillas

Greek-style Salsa

Garlic sauce


Please select at least one ingredient

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  1. Preheat oven to 425°F (220°C). Brush both sides of tortillas with olive oil or margarine.
  2. Sprinkle with Greek spices.
  3. Cut tortillas into triangles with scissors or a pizza cutter.
  4. Place triangles on a baking sheet lined with parchment paper.
  5. Bake 6 to 8 minutes. Check to make sure they don’t overcook. Cook just until they turn golden. Set aside.
  6. While tortillas are toasting, heat canola oil in a pan.
  7. Brown chicken breasts on both sides and transfer to an ovensafe dish.
  8. Cover with aluminium foil and bake at 350°F (180°C) 15 to 20 minutes.
  9. While the chicken cooks, put tomatoes, cucumbers, feta, olives, and onions into a bowl.
  10. Add lemon juice, mint, and olive oil. Mix well.
  11. Season with salt and pepper.
  12. In another bowl, mix the garlic sauce ingredients.
  13. Once chicken is cooked, let rest for a few minutes. Meanwhile, begin plating, starting with the greens, sprouts, and a bit of garlic sauce. Place one sliced chicken breast on each plate and garnish with Greek-style salsa. Serve with lemon wedges and toasted tortillas!