Moroccan Tacos

Yield: 4 servings (serving size: 2 pita halves)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 15%
  • Fat: 6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 36.1g
  • Carbohydrate: 43.7g
  • Fiber: 6.7g
  • Cholesterol: 76mg
  • Iron: 3.8mg
  • Sodium: 609mg
  • Calcium: 165mg


  • 1 (8-ounce) carton plain low-fat yogurt, divided
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • Cooking spray
  • 1/2 cup chopped seeded cucumber
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons finely chopped onion
  • 1/4 teaspoon sugar
  • 3 cups mixed salad greens
  • 4 (6-inch) whole wheat pitas, cut in half


  1. Prepare grill.
  2. Combine 1/3 cup yogurt and next 5 ingredients (yogurt through red pepper) in a small bowl. Thread chicken pieces onto four (10-inch) skewers. Brush chicken with yogurt mixture. Chill 10 minutes.
  3. Place skewers on a grill rack coated with cooking spray; cook 4 minutes on each side or until done. Remove chicken from skewers.
  4. Combine the remaining yogurt, cucumber, cilantro, onion, and sugar in a small bowl. Combine chicken, 1/4 cup cucumber mixture, and greens in a large bowl, tossing gently to coat. Fill each pita half with 1/2 cup chicken mixture. Serve with remaining cucumber mixture.
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