Mediterranean Tacos with Greek Chicken and Quick Tzatziki

Hi friends. I wrestled with what to call this recipe. Mediterranean chicken? Greek platter? Chicken Gyros?

But, since I like the idea of fusion food, I settled on Mediterranean Tacos. It's fun, don't you think?

Plus, I used naan bread instead of pita bread so it's really THREE fusions in one! I better stop now before I break the internet.

I need to disclose a few items first.

• I don't always love chicken breasts in the crockpot. Sometimes it can be tough and flavorless. NOT THESE. I assure you. This Greek chicken is a winner. 
• Eat this any way you please. Make a taco. Make a salad. Put all of the components on a plate and stir them up. Eat them all separately. However you do it, you will be glad you did.
• I used to make tzatziki many years ago. As in, before plain Greek yogurt in a big tub even existed. So I had to drain the yogurt to make tzatziki. Not anymore, people! It's so easy now because I just use the big tub of Greek yogurt. You want full-fat, trust me. And you want the brand Greek Gods yogurt. You really do.
• Matthew and I went to Greece. Before we had children. It was amazing. It was also a lifetime ago.

Greek Chicken

4-5 large chicken breasts (about 2 lbs - frozen or thawed, it doesn't matter)

Juice of 3 lemons

1 cup water

1 1/2 T dried oregano

1/4 cup extra-virgin olive oil

5 cloves garlic, minced (or a big spoonful of jarred minced garlic)

2 tsp salt

1 tsp pepper

1/4 cup red wine vinegar

Place all ingredients in crockpot, turn on high and cook for about 4 hours. You'll know it's done when the chicken shreds easily. Shred with 2 forks, mix it well with the juice and set it to warm until you're ready to eat.

All the Fixins'

Red onion, sliced very thin

Grape tomatoes, sliced in half

Thinly sliced cucumber

Kalamata Olives

Feta cheese

Hummus

Quick Tzatziki

24 oz. tub plain Greek Yogurt (you want full-fat) (I highly recommend Greek Gods brand)

1 English cucumber, peeled and grated into a bowl

2 tsp kosher salt

1/2 cup sour cream

Juice of 1 lemon

2 T white wine vinegar

2 T minced fresh dill

2 cloves garlic, grated

1 tsp pepper

Grate the cucumber into a bowl. Squeeze out the excess water. You don't need to squeeze it all to pieces but just get the majority of the water out. Stir in remaining ingredients. Refrigerate for at least 4 hours or overnight to allow the flavors to blend. Eat on your gyro or with pita chips. Or with carrots. Or with a spoon. It's that good.