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- 2 chicken breasts, grilled and sliced - 4 whole wheat pita pockets - 1 cup Greek yogurt - 2 tablespoons lemon juice - 1 clove garlic, minced - 1 cucumber, diced - 1 medium tomato, diced - ½ red onion, thinly sliced - 1 cup romaine lettuce, shredded - ½ teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil I love this colorful mix! Each ingredient adds to the flavor and texture. The grilled chicken gives protein and a nice smoky taste. The Greek yogurt and lemon juice create a creamy tzatziki sauce that cools down the dish. Fresh veggies like cucumber, tomato, and red onion add crunch and brightness. Whole wheat pita pockets help hold everything together while adding fiber. When measuring ingredients, use dry measuring cups for solids and liquid measuring cups for liquids. If you don’t have whole wheat pita, regular pita works too. You can swap chicken for turkey or even use canned chickpeas for a vegetarian option. If you prefer a creamier sauce, add more Greek yogurt. Always choose fresh chicken breasts. Look for firm and pink pieces without dark spots. For the veggies, pick ones that are bright and firm. A fresh cucumber should have a smooth skin, and ripe tomatoes should feel slightly soft. For herbs, dried oregano should be fragrant and not clumpy. Fresh produce makes the dish taste better and more vibrant. {{ingredient_image_1}} Start by seasoning the chicken breasts. Use olive oil, salt, pepper, and dried oregano. Rub the seasoning all over the chicken. Heat your grill to medium-high. Grill the chicken for about 6-7 minutes on each side. Check that it is fully cooked. Let the chicken rest for a few minutes. Then slice it into thin strips. Grab a bowl and add one cup of Greek yogurt. Squeeze in two tablespoons of lemon juice. Next, add one minced garlic clove and one diced cucumber. Mix everything well. Add salt and pepper to taste. Cover the bowl and place it in the fridge. Let the sauce chill for at least 15 minutes. This helps the flavors blend together. Take your pita pockets and warm them up. Use a dry skillet over medium heat. Heat each pita pocket for 1-2 minutes on both sides. You want them soft and easy to open. This makes them perfect for filling. Slice each warm pita pocket open carefully. Start with a layer of shredded romaine lettuce inside. Then add your grilled chicken slices. Next, sprinkle in diced tomatoes and thinly sliced red onions. Finally, drizzle a generous amount of tzatziki sauce over the top. Enjoy your tasty Greek chicken pita pockets right away! Grilling chicken is simple with a few key steps. First, always choose good quality chicken breasts. Marinate them in olive oil, salt, pepper, and oregano for at least 30 minutes. This adds flavor and keeps them juicy. Preheat your grill on medium-high heat. Cook each side for 6-7 minutes. Use a meat thermometer; the chicken should reach 165°F. Let it rest before slicing. This keeps the juices inside. Tzatziki sauce is a key part of this dish. To make it pop, use fresh ingredients. Start with thick Greek yogurt for creaminess. Add fresh lemon juice for brightness. The garlic should be finely minced for even distribution. Dice the cucumber small to avoid excess water. Let the sauce chill for at least 15 minutes. This helps the flavors blend well. You can also add fresh dill or mint for a unique twist. Serving Greek chicken pita pockets is fun and easy. Warm the pita pockets in a skillet first. This makes them soft and easy to fill. Assemble the pockets just before serving. Start with lettuce, then add the chicken and toppings. Finish with a generous drizzle of tzatziki. Serve them warm for the best taste. You can also pack them for lunch, but keep the sauce separate to avoid sogginess. Enjoy every bite! Pro Tips Marinate for Extra Flavor: Consider marinating the chicken in olive oil, lemon juice, and oregano for at least an hour before grilling to enhance flavor. Use Fresh Ingredients: Fresh, ripe tomatoes and crisp cucumbers will elevate your pita pockets. Opt for seasonal produce for the best taste. Customize Your Fillings: Feel free to add other ingredients like olives, feta cheese, or bell peppers for a unique twist on your pita pockets. Keep It Warm: If you're packing these for lunch, wrap the pita pockets in foil to keep them warm until you're ready to eat. {{image_2}} You can switch up the chicken for other proteins. Some great options are turkey, shrimp, or even lamb. Turkey adds a lean twist while shrimp brings a nice seafood flavor. If you like lamb, try grilling it with the same spices. Each protein gives a unique taste to your pita pockets. For a vegetarian meal, use grilled veggies like bell peppers, zucchini, or eggplant. These veggies add great flavors and textures. You can also use chickpeas for protein. Just roast them with olive oil and spices. For a vegan option, swap the Greek yogurt for a plant-based alternative, like cashew yogurt. This keeps the meal tasty and satisfying. Feel free to get creative with toppings! Try adding sliced olives, feta cheese, or fresh herbs like parsley or dill. You can also use different sauces, like tahini or hummus, for a different flavor. Adding spicy peppers can give your pita pockets an extra kick. The key is to mix and match to find your favorite combination! To store leftover pita pockets, first let them cool down. Place them in a sealed plastic bag or airtight container. Keep them in the fridge. They will stay fresh for about three days. If you want to enjoy them later, try to keep the fillings separate. This helps the pita stay soft. For tzatziki sauce, use a clean, airtight container. Store it in the fridge right after making it. It stays good for about four days. If you notice any changes in smell or color, it’s best to toss it out. You can also freeze tzatziki sauce in ice cube trays. Just thaw it in the fridge before using. When reheating pita pockets, use a dry skillet over medium heat. This helps keep them soft. Heat for about 1-2 minutes on each side. For the tzatziki sauce, simply stir it before serving. If it’s too thick, add a tiny bit of water to thin it out. Enjoy your tasty meal! You can prepare the chicken and tzatziki sauce ahead of time. Grill the chicken and let it cool. Slice it and store it in the fridge. Make the tzatziki sauce and chill it too. When you're ready to eat, warm the pita pockets and assemble. It takes just a few minutes! If you don't have Greek yogurt, you can use regular yogurt. Sour cream works too. For a dairy-free option, try using coconut yogurt or cashew cream. The taste will change a bit, but they still work well in the recipe. Yes, you can freeze the cooked chicken. Place it in an airtight container or a freezer bag. Make sure to label it with the date. When you're ready to use it, thaw it in the fridge overnight. Reheat it gently before serving. Greek chicken pita pockets go well with many sides. Consider serving a Greek salad with cucumbers, tomatoes, and feta. You could also make roasted vegetables or a simple rice dish. Hummus and pita chips are great for a snack too! In this post, I covered how to make delicious Greek chicken pita pockets. We explored the right ingredients, their measurements, and tips for quality. You learned step-by-step how to prepare the chicken, make tzatziki sauce, and assemble your meal. I also shared tips for grilling and serving. Try out alternative proteins or toppings for a tasty twist. Finally, you now know how to store leftovers and answers to common questions. Enjoy creating this dish, and let your kitchen be the place of flavor and fun!

Greek Chicken Pita Pockets

Delicious grilled chicken served in warm pita pockets with tzatziki sauce and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces chicken breasts, grilled and sliced
  • 4 pieces whole wheat pita pockets
  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 piece cucumber, diced
  • 1 medium tomato, diced
  • 0.5 piece red onion, thinly sliced
  • 1 cup romaine lettuce, shredded
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Season the chicken breasts with olive oil, salt, pepper, and dried oregano. Grill them on medium-high heat for about 6-7 minutes on each side or until fully cooked. Let them rest before slicing.
  • In a bowl, combine the Greek yogurt, lemon juice, minced garlic, diced cucumber, salt, and pepper. Mix well and refrigerate for at least 15 minutes to allow the flavors to meld.
  • Warm the pita pockets in a dry skillet over medium heat for 1-2 minutes on each side until soft and pliable.
  • Slice the warm pita pockets open to create a pocket. Start by adding a layer of shredded romaine lettuce, followed by the grilled chicken slices, diced tomatoes, and red onions.
  • Generously drizzle the tzatziki sauce over the fillings in each pita pocket.
  • Serve immediately while warm, or pack for lunch on-the-go!

Notes

Serve immediately or pack for lunch.
Keyword chicken, grilled, healthy, pita, tzatziki