Greek Salad Nachos

Name: Gluten Free Tortilla Enchiladas
Prep time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 1 pkg Toufayan Gluten Free Wraps; 1 pkg (8 oz) cream cheese; 1 lb ground turkey; 2 T olive oil; 1 small onion, chopped; 1 can (15 oz) stewed tomato; 1 can (15 oz) enchilada sauce; 2 ears of fresh corn, cut from the cob; 1 can (4oz) chopped green chilies, drained; 1/2 tsp salt; 1/4 tsp pepper; 2 cups shredded Jack cheese; fresh cilantro

Ingredients

Toufayan Bakeries pita bread

Olive oil

Za’atar seasoning

Cucumbers, peeled and chopped

Tomatoes, seeded and finely chopped

Kalamata olives, chopped

Feta cheese, crumbled

Red onions, thinly sliced

Banana peppers, chopped

Lemon dressing

Lemon juice

Extra virgin olive oil

Dried parsley or mint

Labneh or Greek yogurt, if desired

Directions

Pre-heat your oven to 350F and line a baking sheet with parchment paper.

Cut pita rounds into 8 pieces and separate each piece and place in a medium bowl.

Drizzle with plenty of olive oil and a good amount of Za’atar seasoning. Toss and place on baking sheet and bake until golden brown, about 10-12 minutes.

Once cooked and cooled, arrange pita chips on a large platter and begin assembling the rest of the ingredients on top evenly.

Make lemon dressing by whisking lemon juice, olive oil, dried herb and some salt and sprinkle throughout the pita chips. Water down some yogurt with salt and herbs and drizzle on top.

Serve immediately.

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Greek Salad Nachos