Start here: crisp, bright, and unexpectedly comforting — these Greek Chicken Taquitos are built for busy nights and happy leftovers.
They come together in under 30 minutes if your chicken is already cooked, and they travel well to potlucks and lunchboxes.
Crispy outside, tangy and creamy inside, they hit salty-sour notes from feta and lemon that cut through the richness.
If you love portable chicken recipes, you might also enjoy this Greek chicken bowl recipe for a deconstructed weeknight option.
Why You’ll Love This Greek Chicken Taquitos
- Fast assembly from leftover or rotisserie chicken.
- Crispy oven-baked shells with a creamy, tangy filling.
- Bright lemon and garlic lift the savory flavors.
- Spinach adds a fresh, leafy texture and color.
- Feta provides salty, briny complexity without melting into nothingness.
- Easy to scale for meal prep or a party platter.
- Minimal equipment and pantry-friendly ingredients.
These taquitos balance crunchy corn or flour tortillas with a moist, savory filling. The filling is creamy from crumbled feta, bright from lemon juice, and herby from garlic and onion. Baked until golden, each bite has a crisp snap followed by a soft, flavorful interior.
“Five stars — these Greek Chicken Taquitos disappeared in minutes. The tang of feta and lemon makes them irresistible, and they were surprisingly easy to pull together on a weeknight.” — Erin, home cook
Key Ingredients for Greek Chicken Taquitos
Cooked chicken (shredded): Use rotisserie or poached chicken for moist, flavorful meat. Shredded chicken soaks up lemon and garlic, creating evenly flavored bites. If you substitute with canned chicken, expect a drier texture; add a tablespoon of olive oil or a splash of broth to compensate.
Feta cheese (crumbled): Feta brings salt, tang, and a crumbly texture that contrasts with the soft chicken. Buy block feta and drain it well, or choose a Greek PDO-style feta for fuller flavor. Substituting with ricotta will give creaminess but lose the briny punch.
Fresh spinach (chopped): Spinach adds color, earthy flavor, and moisture control; when chopped fine it folds into the filling without creating large leafy pockets. Baby spinach is milder and more tender; if you replace it with kale, sauté it longer to soften and remove bitterness.
Tortillas: Choose the right tortilla for texture; corn will give more authentic crispness and a slightly sweet millstone flavor, while flour yields pliable, softer shells. Warm them briefly before rolling to prevent cracking. If using gluten-free tortillas, look for high-quality brands that can roll without splitting.
Full Ingredient List for Greek Chicken Taquitos
- Cooked chicken, shredded
- Feta cheese, crumbled
- Fresh spinach, chopped
- Tortillas (corn or flour)
- Olive oil
- Garlic, minced
- Onion, diced
- Salt and pepper
- Lemon juice
Step-by-Step Instructions for Greek Chicken Taquitos
Step 1: Preheat the oven to 400°F (200°C).
Preheating ensures the taquitos crisp evenly the moment they hit the oven, giving you reliable texture. Position a rack in the center of the oven for the best airflow and color.
Pro Tip: Visual cue — the oven should register a full 400°F before you place the tray inside; if the oven light cycles, wait until it stabilizes.
Step 2: Sauté the garlic and onion in olive oil over medium heat until translucent.
Heat a tablespoon or two of olive oil in a skillet, add the minced garlic and diced onion, and cook until the onion is soft and just turning glossy. This step mellows raw onion sharpness and deepens the savory base.
Pro Tip: Visual cue — the onion should be translucent with softened edges and the garlic fragrant but not browned.
Step 3: Mix the filling with shredded chicken, feta, chopped spinach, salt, pepper, and lemon juice.
Combine the shredded chicken and crumbled feta in a bowl, add the softened garlic and onion, fold in chopped spinach, and finish with lemon juice and a pinch of salt and black pepper. Taste and adjust lemon and salt levels to balance the feta’s saltiness.
Pro Tip: Visual cue — the filling should be moist but not runny, with flecks of green spinach and white feta visible.
Step 4: Assemble: place a few tablespoons of filling on each tortilla and roll tightly seam-side down on a baking sheet.
Spoon uniform portions down one edge of each warmed tortilla, then roll firmly to compact the filling. Place each rolled taquito seam-side down on a baking sheet lined with parchment for easy cleanup and reliable release.
Pro Tip: Visual cue — the seam should lay flat against the tray and the rolls should be tightly packed without splitting the tortilla.
Step 5: Brush the taquitos with olive oil.
A light brush of olive oil helps the exterior crisp and brown in the oven. Use a pastry brush or a quick drizzle and tilt motion to get even coverage.
Pro Tip: Visual cue — the oil should give the tortillas a subtle sheen without pooling or making them soggy.
Step 6: Bake for 15–20 minutes until crispy and golden.
Bake at 400°F for about 15 to 20 minutes; timing depends on your tortilla type and oven. Rotate the sheet halfway through baking for even color and crunch.
Pro Tip: Visual cue — the edges should be golden brown and the surface should look dry and crackly, not pale or soft.
Step 7: Serve warm with your choice of dipping sauce.
Let the taquitos rest for a couple of minutes, then plate and serve with tzatziki, a lemony Greek yogurt dip, or a simple tomato salsa. Warm dipping sauce slightly so it complements the hot, crispy shells.
Pro Tip: Visual cue — the filling should be steaming slightly and the feta will be warmed but still crumbly.
Expert Tips for Greek Chicken Taquitos
- Keep the filling slightly under-moist to avoid soggy tortillas; a dryer filling crisps better in the oven.
- For maximum crispness, warm tortillas for 10 seconds per side in a hot skillet or microwave them wrapped in a damp towel for 20 seconds.
- If using corn tortillas, lightly fry or pan-toast them for 15–20 seconds before filling to prevent splitting.
- Temperature tip: bake at 400°F for reliable browning; lower temps leave them limp, higher temps risk burning before heating through.
- Texture troubleshooting: if taquitos are floppy after baking, return them to the oven on convection or broil for 1–2 minutes, watching closely.
- Equipment tip: use a rimmed baking sheet and parchment paper or a silicone mat to ensure even baking and easier cleanup.
- Common mistake: overfilling tortillas. Leave a 1/2-inch border to roll tightly and seal the seam.
- Try an air fryer method from this 10-minute air fryer recipe for crisp edges faster; adjust cook time to about 6–8 minutes at 400°F.
Storage & Freezing for Greek Chicken Taquitos
Fridge storage: Store cooled taquitos in an airtight container in the refrigerator for up to 3 days. Layer parchment between pieces to prevent sticking and keep the exterior crisp.
Freezer storage: Freeze unbaked taquitos on a sheet pan until solid, then transfer to a freezer-safe bag or container for up to 3 months. Freezing unbaked prevents sogginess and preserves texture.
Thawing: For frozen baked taquitos, thaw in the refrigerator overnight or reheat from frozen at 375°F for 10–12 minutes. For frozen unbaked taquitos, bake from frozen at 400°F for 18–22 minutes.
Reheating: Reheat in a 400°F oven for 6–10 minutes or in an air fryer at 375°F for 4–6 minutes to re-crisp. Avoid microwaving unless you plan to finish with an oven or pan crisping, as microwaves will soften the tortilla.
Best containers: Use shallow airtight containers for short-term fridge storage and vacuum-seal or heavy-duty freezer bags for long-term freezing to minimize freezer burn.
Variations & Substitutions for Greek Chicken Taquitos
Spinach and artichoke twist: Add chopped artichoke hearts and a spoonful of cream cheese to the filling, then reduce the feta slightly. This creates a creamier, richer filling with Mediterranean tang and a familiar dip-like profile.
Lemon-herb chicken taquitos: Mix in chopped fresh dill and oregano with extra lemon zest and juice to amplify brightness. The herbs turn the taquito into a fresher, herb-forward bite that pairs beautifully with tzatziki.
Spicy feta chicken taquitos: Add diced pickled jalapeños or a teaspoon of crushed red pepper and swap half the feta for cotija or a sharper cheese. Expect a peppery heat that balances the lemon and salty feta for a lively finish.
Mediterranean vegetarian: Replace chicken with seasoned chickpeas mashed lightly, add roasted red peppers for sweetness, and use the same feta and spinach. The result keeps the Greek flavor profile but makes it plant-forward and satisfying.
For an air-fryer shortcut and technique tweaks, consider tips from this alternative air fryer chicken and veggies guide to adapt timing and crisping.
Frequently Asked Questions About Greek Chicken Taquitos
What tortilla is best for Greek Chicken Taquitos?
Use tortillas that can bend without cracking. Flour tortillas are forgiving and roll easily; corn tortillas offer authentic flavor and crispness but should be warmed briefly to avoid breaking. If you want extra crunch, briefly pan-toast or flash-fry corn tortillas before filling.
Can I make Greek Chicken Taquitos ahead of time?
Yes. Assemble and freeze unbaked taquitos on a sheet pan until firm, then store in freezer bags. Bake directly from frozen at 400°F for about 18–22 minutes until golden and heated through. This makes them perfect for meal prep or quick entertaining.
How do I keep the filling from making the tortillas soggy?
Keep the filling slightly drier by draining any excess liquid from cooked chicken and spinach. Sautéing onions and garlic until translucent removes extra moisture. A quick chill of the filling for 10–15 minutes helps firm it up before rolling.
What dips pair best with Greek Chicken Taquitos?
Tzatziki is the classic match — cool yogurt, cucumber, garlic, and dill complement the feta and lemon. Other good options include a simple lemony Greek yogurt, roasted red pepper sauce, or a bright tomato-cucumber salsa for fresh contrast.
Can I use shredded rotisserie chicken and how should it be seasoned?
Rotisserie chicken is ideal because it’s moist and flavorful. Remove skin, shred the meat, and adjust salt because rotisserie can be salty. Brighten with lemon juice and fresh herbs like dill or oregano to harmonize the Greek flavors. For a lower-sodium route, use poached chicken and season the filling to taste.
Final Thoughts on Greek Chicken Taquitos
These Greek Chicken Taquitos are a fast, flavorful bridge between classic Mexican format and Mediterranean flavors. If you made them, please leave a star rating in the recipe card below and pin this to Pinterest to save the idea.
Greek Chicken Taquitos
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded Use rotisserie or poached chicken for moist, flavorful meat.
- 1 cup Feta cheese, crumbled Brings salt, tang, and a crumbly texture.
- 2 cups Fresh spinach, chopped Adds color and moisture control.
- 8 pieces Tortillas (corn or flour) Corn adds authentic crispness; warm before rolling.
Flavoring Ingredients
- 2 tablespoons Olive oil Used for sautéing and brushing on taquitos.
- 2 cloves Garlic, minced Enhances flavor profile.
- 1 small Onion, diced Softens raw onion sharpness.
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
- 2 tablespoons Lemon juice Adds brightness to the filling.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Sauté the garlic and onion in olive oil over medium heat until translucent.
- Mix the filling with shredded chicken, feta, chopped spinach, salt, pepper, and lemon juice.
- Assemble: place a few tablespoons of filling on each tortilla and roll tightly seam-side down on a baking sheet.
- Brush the taquitos with olive oil.
- Bake for 15–20 minutes until crispy and golden.
- Serve warm with your choice of dipping sauce.
