Can I make Greek pita nachos ahead of time?

You can prep most of the elements in advance, but it's best to assemble the nachos right before serving (you don't want the pita chips to go soggy). Marinate the chicken up to 24 hours ahead of time, or cook it, and store it in the fridge for up to 4 days, before gently reheating it to serve. The garlic tahini sauce keeps well, at least 5 days in the fridge. If you make the pita chips and store them in an airtight container at room temperature, they'll keep well for more than a week. I recommend making the salad the day you want to serve the nachos, for the best fresh flavor.

Can I use store-bought pita chips for the nachos?

You definitely can! It's a fabulous shortcut and makes the recipe even quicker.

Could I use a different sauce?

Absolutely. Swap the garlic tahini sauce for creamy tzatziki , spicy zhoug sauce , garlic aioli , or even spicy aioli .

Greek Chicken Nachos with Pita Chips

Name: Greek Chicken Nachos with Pita Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: mediterranean
Ingredients: 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; 4 pita pockets or flatbreads (I like using these two-ingredient dough flatbreads); 2 tablespoons olive oil; 2 tablespoons za’atar; 1 teaspoon sumac; 1 can of chickpeas (400g/14oz); 1 tablespoon olive oil; ½ teaspoon salt; 2 teaspoons smoked paprika; 1/2 cup tahini; 1 tablespoon lemon juice; 1 teaspoon salt; 2 garlic cloves, crushed; Water, to thin; 7oz (200g) cherry tomatoes, chopped; 1 cucumber, finely chopped; ½ cup pitted olives, chopped; 2 oz (50g) creamy Feta, crumbled; 1 teaspoon sumac; Black pepper

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.

Ingredients

Units Scale

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

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.
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.
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.
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.
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.
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.
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.
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.
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