MexiGreek Dinner

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What I love about this dinner is that it’s of course delicious, and on top of that, it is easy, fast, most of the ingredients you probably already have in the fridge, and I can deconstruct the recipe for the kiddos.

Greek Tostadas:

4 Tostada Shells

“Glue”

2T sour cream or Greek yogurt depending on your preference.

1T ranch dressing.

“Mixture”

2 Cups leftover shredded rotisserie chicken.

1/2 C Feta cheese

6 large marinated artichoke hearts chopped

2 diced Roma tomatoes

1/2 diced cucumber

1/4 C red wine vinegar

3T sliced Kalamata olives.

***Before you mix everything together, if you are feeding picky little ones, just take your chopped cucumbers, tomato, chicken, and plate with some ranch dressing, and throw in any leftover broken tostada shells. There’s always a few in the package ; ) ***

Directions:

Incorporate tostada “Mixture’ ingredients in a large bowl.

Spread a dollop of “Glue” on each tostada shell.

Scoop mixture liberally on top.

Psst….Leftovers make an awesome salad topping or as a dip with pita chips, just add some sour cream and ranch to the mixture.

Enjoy, and let me know what you think!

Betsy

0 thoughts on “MexiGreek Dinner”

  1. Sounds delish I’m totally pinning it to my food type board/s on Pinterest, and I’ll try it asap and let you know but the ingredients are great, and love your ideas about deconstructing for little ones, I’ve known a lot of little ones who don’t like stuff “mixed” , from all my years as a nanny and just knowing and being close to my friends’ kiddos

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