Go Back
+ servings

Greek Chicken Quesadillas

Chewy flatbread covered in mozzarella and feta cheese and Greek-marinated chicken and grilled to perfection. Served with a tomato salad and homemade tzatziki sauce.
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Servings: 4 servings


For the Greek chicken:

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

For the tzaziki sauce:

  • 1 large cucumber
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 17.6 ounces strained Greek yogurt
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill chopped

For the tomato salad (optional):

  • 4 roma tomatoes diced
  • 1/2 red onion diced
  • 2 tablespoons parsley chopped (measure after chopping)
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

For the Greek quesadillas:

  • 8 flatbread pitas
  • 2 cups mozzarella cheese shredded
  • 1/2 cup feta cheese crumbles
  • 1 pound cooked greek chicken (recipe above)
  • 2 tablespoons butter salted


For the Greek chicken:

  • Cut the chicken into 1 inch cubes. Add to a large bowl with rest of the chicken ingredients. Combine with the chicken using a wooden spoon or your hands. Cover with plastic wrap and place in fridge to marinate for 30 mins- 1 hour. While you wait, skip down and make tzaziki sauce.
  • Once the chicken is ready, heat medium saute pan over medium high heat. Once the pan is hot, use tongs to pull chicken from the bag and add to hot pan. Cook for 8-10 minutes until cooked through. Remove from heat.

For the tzatziki sauce:

  • Grate cucumber so it's in shreds. Strain to remove water. But to remove EVEN MORE water, place into a cheese cloth or paper towels and squeeze out the water. Set aside
  • In a medium bowl, add oil and minced garlic. Whisk quickly to help blend the garlic flavor into the oil. Do this for 1 minute. I used a mini food processor for this but if you don't have one, whisking violently in a bowl will do.
  • Add yogurt, cucumber, and rest of tzatziki ingredients to medium bowl with oil and garlic. Combine with a spoon or spatula. Let it sit in fridge until quesadillas are prepared.

For the tomato salad:

  • Add all the ingredients to a medium bowl and stir together. Give it a taste and add more salt/pepper if necessary.

For the quesadillas

  • Add 1/3 cup of mozzarella cheese to each flatbread. Add 1/2 tablespoon of feta (or more!) on top. Finish with 1/3 cup cooked Greek Chicken.
  • Heat large saute pan to medium. Add 1/2 tablespoon of butter to pan. Once it's melted and bubbling, add flatbread with cheese and chicken so it can cook. Add empty flatbread on top and press down with spatula. Let it cook until the cheese starts melting and the bottom flatbread has turned golden brown (3-5 minutes).
  • Flip quesadilla so the other side can brown and cheese can melt all the way. Remove quesadilla and cut into 4-6 slices. Turn the heat down if the outside is browning before the cheese is completely melted.
  • Repeat with 3 other quesadillas. Serve with tomato salad and tzatziki sauce.


Greek marinade and tzatziki sauce recipe adapted from My Greek Dish