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Oh my word! Today must be opposite day.
We dropped my youngest off at 4H camp this morning. He was a bit stressed out about leaving because he knew a storm was coming and he would be away from home.
What can I say? He has the NOAA app on his Ipad mini. He knows more about the weather than I do!
So of course we went. When we got there he told me to leave my phone in the car. He wanted to hang out with me and the phone would be a distraction.
I was only too happy to comply. It’s not often that my son wants to hang out with me, let alone talk to me. He has been in a funk for about a year it seems and only now is the fog lifting on his 14 year old boy angst.
When we got home he was talking about something that I used to make but had forgotten. Greek Taquitos. These could not BE easier to make and you can use leftover chicken, rotisserie chicken or cook up a few chicken breasts on the spot. This isn’t much of a recipe and really-it is more of a formulation or procedure. Nevertheless they are good!
Ingredients
- 8 taco sized soft tortillas
- 2-3 boneless, skinless chicken breasts
- 3 oz Feta, crumbled
- 3 oz (or 1 large handful) of baby spinach
- 2 tsp dried oregano
- 1 Tb lemon zest
- salt/pepper to taste
- 1 Tb olive oil
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Saute chicken in a bit of olive oil and sprinkle with oregano, zest and salt/pepper.
- Remove from heat, allow to cool and cut into small pieces.
- Lay out all of the tortillas.
- Evenly disperse the spinach, chicken and Feta onto all of the tortillas.
- Tightly roll (cigar style) and place with sides touching on the baking sheet.
- Brush lightly with remaining olive oil.
- Bake for 11-13 minutes or until they are lightly brown and crispy.
- Serve warm.
