Greek Chicken Pita Pockets (Printable Version)

Grilled chicken in warm pitas with crisp cucumber tomato salad and creamy yogurt sauce. A quick, satisfying Mediterranean meal ready in 35 minutes.

# Ingredient List:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 garlic clove, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Cucumber Tomato Salad

09 - 1 cup cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1/4 small red onion, thinly sliced
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon extra virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

→ Yogurt Sauce

16 - 3/4 cup plain Greek yogurt, low-fat or nonfat
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, finely grated
20 - Salt and pepper to taste

→ Assembly

21 - 4 whole wheat pita breads
22 - 1 cup shredded romaine or iceberg lettuce
23 - Extra lemon wedges for serving, optional

# Directions:

01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 10 minutes, or up to 1 hour for deeper flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly against the grain.
03 - In a medium bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently and set aside.
04 - In a small bowl, whisk together Greek yogurt, dill, lemon juice, grated garlic, salt, and pepper until smooth and well combined.
05 - Warm pita breads slightly and cut each in half to form pockets. Layer each pocket with shredded lettuce, sliced chicken, a generous spoonful of cucumber tomato salad, and a dollop of yogurt sauce. Serve immediately with extra lemon wedges if desired.

# Expert Advice:

01 -
  • The whole thing comes together in under 35 minutes, so it's perfect for those nights when you're hungry now, not in two hours.
  • Everything is customizable—swap proteins, add feta, throw in olives—and it still tastes incredible because the foundation is solid.
02 -
  • The lettuce layer is your secret weapon against soggy pitas—it acts like a moisture barrier and keeps everything crisp.
  • Don't assemble these more than a few minutes before serving, or the pita softens and the whole thing becomes a delicious but messier experience.
03 -
  • If you don't have a grill pan, a regular skillet works just fine—you'll lose the grill marks but not the flavor.
  • Make the yogurt sauce ahead of time and store it in the fridge; the flavors actually get better as they sit overnight.
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