Easy Chicken Gyros Taco Bowls

Ingredients

• 1/2 medium cucumber, peeled, seeded and shredded
• 3/4 cup plain Greek yogurt
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh lemon juice
• 1 clove garlic, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cucumber, peeled and diced
• 1 cup grape tomatoes, quartered
• 1 small red onion, halved and thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• 1/3 cup extra-virgin olive oil
• 5 cloves garlic, finely chopped
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 3/4 cups shredded cooked chicken
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)

Instructions

1. 1

   Heat oven to 325°F.

2. 2

   Squeeze shredded cucumber with hands to remove excess water. In small bowl, mix all Tzatziki Sauce ingredients.

3. 3

   In another medium bowl, toss Cucumber Salsa ingredients.

4. 4

   In 10-inch skillet, heat oil over low heat. Add garlic, oregano, cumin, salt and pepper. Cook and stir 1 to 2 minutes or until garlic is fragrant but not browned. Remove 2 tablespoons of the flavored oil; set aside. Add chicken; toss to coat. Increase heat to medium; cook about 3 minutes or until chicken is heated through.

5. 5

   Brush insides of bowls with reserved flavored oil. Place on ungreased cookie sheet. Bake 5 to 7 minutes or until light golden and warmed.

6. 6

   Spoon chicken filling evenly in warmed bowls. Top with cucumber salsa and tzatziki sauce.