Mexican Chicken Souvlaki

This Greek-Mexican fusion meal combines fresh veggies, avocado and Sundried tomato Tzatziki for a fresh and delicious meal that is high in protein and low in fat!

This recipe is derived from the “Gourmet Nutrition” Cookbook – available at the front desk!


(per 2 servings)

  • 6 oz chicken breast
  • 1/2 cup sliced tomato
  • 1 avocado, cubed or thin-sliced
  • 1/4 cup sweet onion, sliced
  • 1/4 cup cucumber, thin sliced
  • 1/4 cup Sundried Tomato Tzatziki
    • 3/4 cup low-fat plain yogurt
    • 1/4 Sundried tomatoes
    • 1/4 cup peeled cucumber, seeds removed and rough chopped
      • Hint: lightly salt and rest in collander lined with paper towel to pull out as much moisture as possible.
    • 1 Tbsp tried basil
    • 2 tsp pure honey
    • 1 tsp fresh garlic, minced
    • Salt
    • Pepper
  • 2 whole wheat tortillas


  1. Season chicken breast with salt, pepper and paprika.
  2. Preheat a non-stick pan on medium heat, lightly coat with spray and add chicken. Saute until lightly browned on all sides and cooked all the way through. Set aside.
  3. In a blender or mini food processor, combine low-fat yogurt, sun dried tomatoes, peeled cucumber, basil, honey, garlic . 1/8 tsp salt and 1 pinch pepper and puree until desired consistency (you can leave a little chunky or make completely smooth).
  4. Combine chicken, vegetables and Tzatziki in a bowl. Mix, then divide into two bowls or tortillas
  5. Eat on it’s own, or wrapped in a whole-wheat tortilla

Nutrition Information
Yield: 2 tortillas

Per serving:

Calories 296, Total Fat 8g, Protein 30g, Carb 26g


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