Greek Chicken Tortilla Bowl

This Greek chicken tortilla bowl turns a crispy baked tortilla shell into the base for a fresh, protein-packed meal. It’s perfect for a weeknight dinner when you want something that feels a bit different without requiring a lot of effort. You get juicy marinated chicken thighs, a bright Greek salad, rice, and cool tzatziki — all in an edible bowl that holds together until the last bite.

Serves 4

Prep Time 20

Cook Time 25 minutes

Looking for more Greek-inspired chicken dinners? Try my High-Protein Greek Chicken Kebab Bowl or my Greek Chicken Tortilla Skewers.

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Helpful Tips

Storage

Store all components separately in airtight containers in the fridge for up to 4 days.
Keep the tortilla shells at room temperature in an airtight container or wrapped in foil — they don’t reheat well once filled.
Reheat chicken in a pan over medium heat or in the microwave until hot through.
The Greek salad is best made fresh; if meal prepping, store undressed and add olive oil and lemon just before serving.
Tzatziki keeps for up to 4 days in the fridge — see the Tzatziki recipe for full storage notes.
Not suitable for freezing once assembled.

Substitutions

Chicken thigh → chicken breast: leaner option; reduce cook time to 3–4 minutes per side and watch carefully so it doesn’t dry out.
Flour tortilla → gluten-free wrap: use a large gluten-free tortilla; bake the same way, checking at 10 minutes as they can crisp faster.
Jasmine rice → brown rice or quinoa: both work well; adjust cook time per packet instructions.
Feta → goat’s cheese: similar tang and creaminess.

Serving Suggestions

Serve straight from the shell with extra tzatziki on the side and lemon wedges for squeezing over.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

For the tortilla shells:

4 large flour tortillas
Olive oil spray

For the chicken:

500g chicken thighs
2 tbsp plain or Greek style yoghurt
1 tsp minced garlic
1 tsp dried oregano
1 tsp smoked paprika
½ tsp ground cumin
Juice of ½ lemon
Salt and pepper, to taste

For the Greek salad:

200g cherry tomatoes, halved
½ cucumber, diced
½ red onion, thinly sliced
½ green capsicum, diced
50g feta, crumbled
Drizzle of olive oil
Squeeze of lemon
Salt and pepper, to taste

For the rice:

1 cup dry jasmine rice, cooked according to packet instructions

For the tzatziki:

1 batch Tzatziki (see recipe here)

Directions

Preheat the oven to 200°C fan-forced. Lightly spray both sides of each tortilla with olive oil, then press them into four individual oven-proof bowls to hold their shape. Bake for 12 minutes until golden and crispy. Remove from the oven and set aside to cool — they will firm up further as they rest.
While the tortillas bake, combine the chicken, yoghurt, garlic, oregano, smoked paprika, cumin, lemon juice, salt, and pepper in a bowl. Mix well until the chicken is evenly coated. Marinate for at least 15 minutes at room temperature.
Make the tzatziki following the Tzatziki recipe. Cover and refrigerate until ready to serve.
Cook the jasmine rice according to packet instructions. Cover and keep warm.
Heat a non-stick or cast iron pan over medium-high heat and spray with oil. Add the chicken thighs whole and cook for 4–5 minutes per side until cooked through and golden. Rest for 3–5 minutes, then slice.
While the chicken rests, toss the cherry tomatoes, cucumber, red onion, and green capsicum in a bowl with a drizzle of olive oil and a squeeze of lemon. Season with salt and pepper.
Fill each tortilla shell with a portion of rice, then top with the Greek salad and sliced chicken. Dollop tzatziki generously over the top and finish with crumbled feta.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	580 kcal
Protein	46 g
Carbohydrates	55 g
Fat	16 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.