Introduction
If you love the bold, fresh flavors of Mediterranean cuisine and the cheesy, melty goodness of tacos, these Mediterranean Loaded Cheesy Pocket Tacos are a perfect fusion! These handheld delights combine seasoned meat or chickpeas, tangy tzatziki, crisp veggies, and melted cheese all wrapped in a soft tortilla pocket — golden, gooey, and bursting with flavor.
Description
Think of it as a Mediterranean-inspired taco meets a grilled cheese! The cheesy tortilla pockets are filled with savory fillings like spiced lamb or chicken (or vegetarian options), creamy hummus or tzatziki, olives, and fresh vegetables. Toasted to perfection, these tacos make a fantastic lunch, dinner, or party dish.
Ingredients
(Makes about 6 pocket tacos)
For the Filling
1 lb (450 g) ground lamb, beef, chicken, or chickpeas (for vegetarian)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
½ tsp coriander
½ tsp oregano
Salt and pepper to taste
1 tbsp lemon juice
For the Toppings
1 cup shredded mozzarella or feta cheese (or a mix)
½ cup diced cucumber
½ cup diced tomato
¼ cup sliced Kalamata olives
¼ cup red onion, thinly sliced
½ cup shredded lettuce
For the Sauce
½ cup tzatziki sauce (or garlic yogurt sauce)
Optional: drizzle of hummus or tahini
For the Pocket Tacos
6 small flour tortillas
1 cup shredded cheese (for sealing and crisping)
Olive oil or butter for toasting
Instructions
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until fragrant. Add your meat or chickpeas and cook until browned or heated through. Stir in cumin, paprika, coriander, oregano, salt, pepper, and lemon juice. Cook 2–3 minutes, then remove from heat.
Assemble the Pockets:
Lay a tortilla flat. Sprinkle cheese on half of it. Add a few spoonfuls of filling, some veggies, olives, and a drizzle of tzatziki. Fold the tortilla in half to form a semicircle, pressing gently to seal.
Cook the Pockets:
Heat a skillet or griddle over medium heat. Brush lightly with olive oil or butter. Cook each pocket 2–3 minutes per side until golden brown and the cheese has melted, pressing gently with a spatula.
Serve:
Slice in half (optional), drizzle with extra tzatziki or hummus, and top with more fresh veggies.
Tips
Use Greek yogurt-based tzatziki for a fresher flavor.
Don’t overfill the pockets — it makes sealing harder.
To make them extra cheesy, sprinkle cheese inside and outside before toasting.
For meal prep, cook the filling in advance and assemble fresh before toasting.
Variations
Vegetarian: Use roasted chickpeas or falafel crumbles instead of meat.
Spicy Kick: Add a dash of harissa or chili flakes.
Low-Carb: Use low-carb tortillas or lettuce wraps.
Extra Creamy: Add a layer of hummus or baba ganoush inside the taco.
Greek-Style: Replace mozzarella with crumbled feta and add fresh dill.
Correction
If your pockets open while toasting — seal the edges with a bit of extra melted cheese before flipping. Cheese works as a natural “glue.”
Enjoy!
Serve your Mediterranean Loaded Cheesy Pocket Tacos warm, with a side of lemon wedges and extra tzatziki for dipping. Each bite is a blend of creamy, tangy, and cheesy perfection that’ll make your taste buds dance! 🧀🌿🌮