Greek Chicken Nachos with Pita Chips

Give your regular nachos a fresh, fun, Mediterranean twist with these gorgeous Greek chicken nachos. Crispy pita chips are piled high with juicy, lemony chicken, a crunchy Greek-inspired salad, loads of fresh herbs, salty feta, and a good drizzle of creamy garlic tahini sauce. Perfect for sharing, they make a serious statement at the table.

Nachos, but make them Greek-ish

Nachos are a forever favorite, nostalgic meal for me, but I LOVE the idea of playing around with a classic. And these very lovely Greek-inspired chicken nachos are such a fun one.

You get all the best parts of classic nachos – the crunchy base, juicy toppings, sauces, and cheese – but with light, bright Mediterranean-inspired flavors instead.

We’re swapping the tortilla chips for a big pile of crunchy, golden baked pita chips. These are my Achilles heel – they are SO GOOD that it’s almost impossible to stop eating them if I have a batch in the kitchen 😅

Ground beef is swapped for lovely, lemony shredded chicken thighs, cooked in the air fryer for speed and maximum juiciness.

I love topping them with a fresh Greek-inspired salad – think cherry tomatoes, cucumber, olives, feta – plus loads of fresh herbs and crispy chickpeas for extra protein and texture. The creamy garlic tahini drizzle ties everything together and makes this such a gorgeous, colorful, crowd-pleasing platter.

Ingredients You’ll Need

• Chicken thighs. I prefer using chicken thighs in this recipe (boneless and skinless for ease), because they stay nice and juicy when cooked until lovely and charred. You can use chicken breasts if you like, but they won’t be quite as moist.
• Pita or flatbreads. Any pita or fluffy flatbread will do here – I like to use my two-ingredient dough flatbreads. To make things even quicker, use store-bought pita chips or even tortilla chips.
• Spices. For the chicken, you’ll need dried oregano, ground cumin, and smoked paprika, and I like flavoring the pita chips with za’atar and sumac. You can play around with your pita chip seasoning – sea salt, smoked paprika, everything bagel seasoning all work well too.
• Tahini. Look for a smooth, runny tahini if you can – it’ll give you the best flavor and a silky sauce. If you open your jar and see oil sitting on top, that’s totally normal, so don’t stress! If this happens, I like to use a butter knife to give it a really good stir before using it.

How to Make the Nachos

This is a step-by-step photo overview of how to make the nachos – the full recipe with ingredient quantities is at the bottom of the page for you.

1. Mix your marinade, then add the chicken and coat well.

2. Slice your pita into triangles, and toss with olive oil, za’atar, and sumac.

3. Cook the chicken (I love using the air fryer for speed) until gorgeously charred.

4. Cook the pita triangles until golden and crispy.

5. Thinly slice or shred the chicken – the goal is for it to resemble thinly shaved chicken shawarma.

6. Arrange the pita chips on a serving platter, then top with the sliced chicken, your Greek-ish salad, garlic tahini sauce, fresh herbs, and crispy chickpeas if you like.

Greek Pita Nachos FAQs

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If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Greek Chicken Nachos with Pita Chips

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• Author: Kate Phillips
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

Give your regular nachos a fresh, fun, Mediterranean twist with these gorgeous Greek chicken nachos. Crispy pita chips are piled high with juicy, lemony chicken, a crunchy Greek-inspired salad, loads of fresh herbs, salty feta, and a good drizzle of creamy garlic tahini sauce. Perfect for sharing, they make a serious statement at the table.

No air fryer? No problem. Check the notes below the recipe for oven instructions.

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Ingredients

Units USM Scale 1x2x3x

For the chicken –

• 2 tablespoons Greek yogurt
• 4 garlic cloves, crushed
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon olive oil
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 lb (500g) boneless, skinless chicken thighs

For the pita chips –

• 4 pita pockets or flatbreads (I like using these two-ingredient dough flatbreads)
• 2 tablespoons olive oil
• 2 tablespoons za’atar
• 1 teaspoon sumac

For the crispy chickpeas (optional) –

• 1 can of chickpeas (400g/14oz)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons smoked paprika

For the garlic tahini sauce –

• 1/2 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 garlic cloves, crushed
• Water, to thin

For the Greek-ish salad –

• 7oz (200g) cherry tomatoes, chopped
• 1 cucumber, finely chopped
• 1/2 cup pitted olives, chopped
• 2 oz (50g) creamy Feta, crumbled
• 1 teaspoon sumac
• Black pepper

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Instructions

1. Make your chicken marinade. Add 2 tablespoons of Greek yogurt, the crushed garlic, 2 tablespoons of lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon olive oil, 2 tablespoons of dried oregano, 1 teaspoon of salt, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin to a large bowl. Mix well to combine.
2. Marinate your chicken. Add the chicken thighs, then toss them through the marinade really well so every piece is coated. Set aside while you prep the pita chips, or cover and marinate in the fridge for up to 24 hours.
3. Prep the pita chips. Cut your pita pockets or flatbreads into small triangles. If you’re using pita pockets, I like to open up the pockets (so you’re left with two thinner pieces) before slicing them into chips. Otherwise, I find they can be quite thick. Add them to a large bowl with 2 tablespoons of olive oil, 2 tablespoons of za’atar, and 1 teaspoon of sumac. Toss very well so they’re evenly coated. PRO TIP: I sometimes find this easier to do in two batches – it can make it easier to make sure the chips are seasoned evenly.
4. Make the crispy chickpeas (optional). Drain your chickpeas, then rinse them in a colander. Add them to a bowl with 1 tablespoon of olive oil, ½ teaspoon of salt, and 2 teaspoons of smoked paprika. Toss to combine, then transfer them to your air fryer basket. Air fry at 400°F (200°C) for 15 minutes, giving the basket a shake halfway through the cooking time.
5. Cook the pita chips. Transfer the pita chips to your air fryer basket (you may need to do this in batches depending on the size of your air fryer). Try not to pile them up too much – a little overlap is ok – but you don’t want them all stacked on top of each other, or they won’t cook evenly. Air fry at 350°F (180°C) for 8 minutes, giving the basket a shake halfway through, until golden and crispy. You may need to cook your chips longer if your flatbreads are thicker, or if you don’t split your pita.
6. Cook the chicken. Add the marinated chicken to your air fryer basket in a single layer. Air fry at 400°F (200°C) for 12 minutes, until gorgeously golden and lightly charred around the edges. If you have a probe thermometer, check that the chicken has reached an internal temperature of 165°F (74°C). Transfer it to a board and leave it to rest for about five minutes before thinly slicing or shredding it.
7. Make the garlic tahini sauce. Add ½ cup of tahini, 1 tablespoon of lemon juice, ½ teaspoon of salt, and the crushed garlic to a small bowl. Use a fork to mix – it will thicken and look quite split and grainy at first, but trust the process! Add cold water, 1 tablespoon at a time, mixing as you go, until the sauce is super smooth, creamy, and a bit like the consistency of heavy cream. Taste and add a little more lemon juice or salt if needed. PRO TIP: The sauce will thicken as it sits, but you can easily loosen it again by mixing in a little more water.
8. Make the salad. Add the chopped tomatoes, cucumber, olives, feta, 1 teaspoon of sumac, and a good grind of black pepper to a bowl. Toss to combine. PRO TIP: I’m purposely not adding extra salt here as the olives and feta are salty, and the sumac helps brighten the flavors, but you can add a little pinch of salt if you like.
9. Assemble the nachos. Arrange the crispy pita chips on a large serving platter. Spoon over the juicy shredded chicken, then scatter over the salad. Drizzle with most of the garlic tahini sauce, then sprinkle with crispy chickpeas (if you’ve made them), the chopped flat-leaf parsley, a little extra za’atar, and sumac if you like. 

Notes

PITA CHIPS OVEN INSTRUCTIONS: Heat your oven to 400°F (200°C fan bake). Arrange the seasoned pita chips on a parchment paper-lined baking sheet, in as much of a single layer as possible (a little overlap is ok). Bake for 10 to 12 minutes, until gorgeously golden and crispy. Check them halfway through the cooking time, as they can quickly burn, and the time will depend on how thick your pita chips are.

CHICKEN OVEN INSTRUCTIONS: Heat your oven to 400°F (200°C fan bake). Arrange the marinated chicken thighs on a parchment paper-lined baking sheet or in a baking dish. Bake for 25 minutes, until golden, charred around the edges, and if you have a probe thermometer, it should read at least 165°F (74°C).

MAKE AHEAD: You can marinate the chicken up to 24 hours in advance, make the garlic tahini sauce up to 5 days ahead of time, and the pita chips can be made up to a week in advance and stored in an airtight container at room temperature. The salad is best the day you make it, but it will keep in the fridge for up to 3 days if you have any leftovers. 

INGREDIENT SHORTCUTS: Use warm, shredded rotisserie chicken, tossed with a little olive oil, lemon juice, smoked paprika, and ground cumin, instead of cooking the chicken from scratch. And you can absolutely use store-bought pita chips or just regular tortilla chips.

MAKE IT VEGETARIAN: Skip the chicken and double up on the crispy chickpeas, or add honey harissa glazed halloumi, shredded tofu, or roasted veggies.

• Prep Time: 10
• Cook Time: 25
• Category: fakeaways
• Method: air fryer
• Cuisine: mediterranean

Nutrition

• Serving Size: 200g
• Calories: 730
• Sugar: 5g
• Sodium: 1382mg
• Fat: 41g
• Saturated Fat: 8g
• Unsaturated Fat: 33g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 7g
• Protein: 40g
• Cholesterol: 129mg