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Leftover chicken turns into tacos with a Middle Eastern twist when the traditional condiments are swapped for hummus and a refreshing red onion, sesame, and mint topping.
4 to 6
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
3 cups roasted chicken, shredded
1 small red onion, thinly sliced
1/4 cup fresh mint, chopped
2 tablespoons of fresh lemon juice
1 tablespoon of olive oil
1 tablespoon white sesame seeds, preferably unhulled, toasted
6 tablespoons hummus
6 flour tortillas (5 to 6 inches in diameter)
1/3 cup tahini
Toss the onion with mint, lemon juice, olive oil, and sesame seeds. Season to taste with salt.
Warm the tortillas. Spread 1 tablespoon of hummus on each tortilla. Top with chicken, drizzle on tahini (about 2 tablespoons each), and spoon on the salsa.