Greek Tostada

Description

Greek Tostada from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

• Cook Time: About 25 minutes
• Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice
• ¼ teaspoon paprika
• dash salt
• dash freshly ground pepper
• 4 medium, skinless and boneless chicken breasts
• 2 whole wheat pita bread rounds (4-inch diameter), split and toasted
• ¾ cup tomato, coarsely chopped
• ½ cup cucumber, chopped
• ½ medium sized red onion, chopped
• ⅓ cup crumbled feta cheese

Hummus

• 1 x 15-oz. can garbanzo beans, drained and rinsed
• ½ cup fresh cilantro, chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons water
• 2 cloves garlic, peeled and chopped
• ⅛ teaspoon salt

Directions

1. In a small bowl, combine olive oil, lemon juice, paprika, salt and pepper.
2. Place chicken in broiler pan and brush each side with the olive oil mixture.
3. Broil chicken about 4 inches from heat for about 10 minutes or until meat is tender and no longer pink, turning once.
4. Cool chicken slightly then coarsely chop.
5. Make the hummus: Combine all hummus ingredients in a blender and process until smooth.
6. To serve, spread hummus over toasted pita halves and top with chicken, tomato, cucumber, red onions and feta cheese.