- 3/4 pound plum tomatoes, chopped
- 1/2 cup black olives, such as Kalamata, pitted and chopped
- 1/4 cup chopped fresh parsley
- 1 pound roasted chicken, bones and skin removed, meat shredded
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons red-wine vinegar
- 3 tablespoons cooking oil, plus more for brushing tortillas
- 8 small flour tortillas
- 1/2 pound feta cheese, crumbled
- Heat the oven to 450 degrees F. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
- Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
- Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.