Shrimp Fried Rice

Mediterranean Nachos


6 servings


  • 4-5 pita breads
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup greek yogurt
  • 1-2 cloves garlic, minced
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh dill
  • Juice of half a lemon
  • Salt
  • Pepper
  • 1-3 Roma tomatoes, sliced
  • Cucumber, sliced
  • 1/4 cup crumbled feta
  • 1/4 cup hummus (original or roasted red pepper recommended)
  • 1/2 cup chickpeas
  • Fresh Dill
  • Sliced red onion
  • Olives
  • Banana peppers

This is a fun twist on a classic game day dish!

Recipe by Ariana Feygin 


  1. Heat oven to 350 F.

  2. Slice the pita breads into triangle-shaped wedges and add to a baking sheet. Drizzle with about 2 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon ground coriander, ½ teaspoon chili powder, ½ teaspoon dried basil and ½ teaspoon dried thyme; toss to evenly coat. Bake 8-10 minutes until golden brown and crispy.

  3. Make the Greek yogurt sauce by combining ½ cup Greek yogurt, minced garlic, fresh mint, fresh dill and lemon juice. Add salt and pepper to taste. Set aside.

  4. To assemble, add the pita chips to the bottom of a large plate or serving dish. Drizzle the chips with Greek yogurt sauce and pile on the toppings of your choice. We recommend sliced cucumbers, diced tomatoes, sliced red onion, olives, banana peppers, chickpeas and fresh dill. 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.