Middle Eastern Mashed Tacos
Middle Eastern-inspired mashed tacos with ground chicken and Toom.
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Rate this RecipeEquipment
- Mixing Bowl
- Nonstick Skillet A cast-iron skillet can also be used for a crispier finish.
- Spoon For pressing the chicken mixture onto the pita.
- Spatula For flipping the pitas.
Ingredients
- 1 pound ground chicken breast 450 grams
- ½ cup breadcrumbs 60 grams
- 2 tablespoon toom garlic spread Middle Eastern garlic dip
- 2 tablespoon minced onions 20 grams
- 1 teaspoon dried parsley 1 gram
- ½ teaspoon cumin 1.5 grams
- ½ teaspoon paprika 1.5 grams
- ½ teaspoon salt 2.5 grams
- ¼ teaspoon black pepper 0.5 grams
- 2 tablespoon olive oil 30 ml
- 6 greek-style pitas Small size
- tomatoes For serving, sliced
- pickles For serving, sliced
Step-by-Step Instructions
- In a medium bowl, combine 1 pound of ground chicken breast, ½ cup breadcrumbs, 2 tablespoons of Toom garlic spread, and 2 tablespoons of finely minced onions. Add 1 teaspoon of dried parsley, ½ teaspoon of cumin, ½ teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Using your hands, gently mix all of the ingredients until well blended, but be careful not to over-mix. Overworking the mixture could lead to a tougher texture in the final product.
- Scoop out about ½ cup of the chicken mixture and place it directly onto one of the 6 small Greek-style pitas. Use your hands or the back of a spoon to press the chicken evenly onto the pita, ensuring it’s spread out into a nice, flat layer that adheres to the pita's surface. This even spread ensures the chicken cooks uniformly and makes it easier to handle later on.
- Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Carefully transfer the chicken-covered pita into the heated skillet, placing it chicken-side down. Let it cook for about 3 minutes, or until the chicken starts to brown and crisp. Flip the pita to toast the other side for an additional 2 minutes, allowing the pita to get a lovely golden color and a slight crunch. Repeat this process with the remaining pitas and chicken mixture.
- Once the pitas are cooked, remove them from the skillet and top each with slices of fresh tomato, crunchy pickles, and an extra dollop of Toom garlic spread. The cool, juicy tomatoes and crisp pickles add the perfect contrast to the warm, savory chicken. Fold each pita in half to create a taco shape, making it easy to eat and perfect for serving.
- Serve the warm mashed tacos immediately, alongside a side of extra pickles, fresh veggies, or even a simple salad. They are best enjoyed while the pitas are still crispy and the chicken filling is juicy and tender.
Notes
Using a cast-iron skillet will help achieve an extra crispy texture. Ensure not to over-mix the chicken to keep it tender.