Best 5 Greek Chicken In A Pita Recipes

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Tantalize your taste buds with the delectable Greek chicken in a pita, a culinary masterpiece that seamlessly blends the vibrant flavors of Mediterranean cuisine with the convenience of a handheld meal. This dish, brimming with authentic Greek flavors, is a symphony of juicy chicken, crisp vegetables, and tangy tzatziki sauce, all nestled within a warm and fluffy pita bread pocket.

The journey to savor this Greek delight begins with the succulent chicken, marinated in a tantalizing blend of herbs, spices, and tangy lemon juice. Once grilled to perfection, the chicken bursts with flavor in every bite. Accompanying the chicken is a refreshing medley of crisp vegetables, including crisp lettuce, juicy tomatoes, and crunchy cucumbers, adding a delightful textural contrast.

To elevate the dish to new heights, a dollop of homemade tzatziki sauce is generously spread within the pita bread. This creamy sauce, crafted from tangy Greek yogurt, cool cucumbers, fragrant dill, and a hint of garlic, adds a burst of freshness and tanginess that complements the other ingredients beautifully.

Completing this culinary masterpiece is the warm and fluffy pita bread, which serves as the perfect vessel to hold all the delicious elements together. Each bite of the Greek chicken in a pita is a harmonious blend of flavors and textures, a delightful dance of savory chicken, crisp vegetables, and tangy tzatziki sauce, all wrapped in a soft and pillowy pita bread.

So embark on a culinary adventure and let the tantalizing aroma of Greek chicken in a pita captivate your senses as you relish this delectable dish, a true testament to the culinary artistry of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN GREEK PITA POCKETS



Grilled Chicken Greek Pita Pockets image

Provided by Katie

Categories     Lunch

Time 25m

Number Of Ingredients 22

2 tablespoons olive oil
3 tablespoons plain Greek yogurt
2 tablespoon white wine vinegar
1 tablespoon minced garlic cloves
1 1/2 tablespoons Greek Seasoning
1 large lemon, juiced
Zest of 1 large lemon
1/2 teaspoon salt
1 teaspoon pepper
1 lb. Chicken Breasts
Chicken Marinade
1 lb. Greek Marinated Grilled Chicken, sliced thin
Pita Pockets
Baby Spinach or Shredded Romaine Lettuce
Thinly Sliced Red Onion
Chopped or Thinly Sliced English Cucumber, unpeeled
Artichoke Hearts, quartered
Kalamata Olives
Chopped Tomatoes
Tzatziki Sauce
Fresh Dill
Crumbled Feta

Steps:

  • Marinating the Chicken for the PitasPound the chicken so it is even thickness. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours. Cooking the Grilled Chicken for the PitasPreheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips. Assembling the Greek Chicken PitasStuff pitas with chicken and additional toppings in desired amounts. Add crumbled feta cheese and fresh dill for garnish.

Nutrition Facts : Calories 290 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 495 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GREEK GRILLED CHICKEN PITAS



Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

Steps:

  • Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GREEK CHICKEN PITAS



Greek Chicken Pitas image

Greek Chicken Pitas made with chicken marinated in yogurt, lemon, and spices and topped with cucumber, tomato, feta, and tzatziki sauce.

Provided by Kit

Categories     dinner

Time 3h30m

Number Of Ingredients 14

2 pounds of Boneless Skinless Chicken Breast
1 cup plain Greek Yogurt
4 tablespoons Olive Oil
3 tablespoons Lemon Juice
2 tablespoons finely chopped Red Onion
1 tb Italian Parsley
1 tb Red Wine Vinegar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Pepper
Pita Bread
Cucumbers Tomatoes
Feta
Tzatziki Sauce

Steps:

  • Dice the chicken into one inch pieces. In a medium bowl, whisk the yogurt, 2 tablespoons olive oil, lemon juice, red onion, parsley, red wine vinegar, paprika, salt, and pepper together. Stir in the chicken, evenly coating it, then cover the bowl and place the chicken in the fridge to marinate. Let the chicken marinate for at least 3 hours, and ideally overnight. When you are ready to cook the chicken, heat a skillet over high heat. Drizzle enough olive oil into the pan to just coat it. Then add the pieces of chicken one by one so that any excess marinade falls off. Loosely fill the skillet, and as soon as the chicken has lightly browned, flip it over, place the lid on the skillet, and reduce the heat to as low as it will go. Let the chicken cook for 10 minutes. Repeat this process until all of the chicken has cooked. Serve the chicken with pita bread, tomatoes, cucumber, red onion, feta, and tzatziki.

CHICKEN SOUVLAKI PITAS



Chicken Souvlaki Pitas image

These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 medium lemons, divided
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
12 pita pocket halves
1 carton (8 ounces) refrigerated tzatziki sauce
Optional toppings: Chopped tomatoes, sliced cucumber and sliced red onion

Steps:

  • Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.

Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

SLOW-COOKER GREEK CHICKEN PITA FOLDS



Slow-Cooker Greek Chicken Pita Folds image

Enjoy these pita bread fold sandwiches for a hearty dinner. Slow cooked chicken thighs dressed in Yoplait® 99% Fat Free plain yogurt and herb seasoning mix make a delicious filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h10m

Yield 4

Number Of Ingredients 10

1 medium onion, halved, sliced
1 clove garlic, finely chopped
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground allspice
1 lb boneless skinless chicken thighs
4 pita bread folds
1/2 cup Yoplait® 99% Fat Free plain yogurt (from 2-lb container)
1 plum (Roma) tomato, sliced
1/2 medium cucumber, chopped (about 1/2 cup)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, garlic, lemon-pepper seasoning, oregano and allspice. Add chicken; coat with seasoning mixture.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker; place on plate. Stir yogurt into onion mixture. Shred chicken by pulling apart with 2 forks. Spoon chicken onto warm pita breads. Spoon onion mixture, using slotted spoon, onto chicken. Top with tomato and cucumber. Fold pita breads in half to serve.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 530 mg, Sugar 5 g, TransFat 0 g

Tips:

  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into it. The juices should run clear, and the meat should be white and opaque throughout.
  • To make the tzatziki sauce, be sure to use full-fat Greek yogurt. This will give the sauce a rich and creamy texture.
  • If you don't have fresh dill, you can use dried dill instead. Just be sure to use half the amount, as dried dill is more concentrated.
  • To make the pita bread, you can use either a stand mixer or a bread machine. If you're using a bread machine, be sure to use the dough setting.
  • If you don't have a bread machine, you can also make the pita bread by hand. Just be sure to knead the dough for at least 10 minutes, until it is smooth and elastic.

Conclusion:

This Greek chicken in a pita recipe is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The chicken is marinated in a flavorful blend of herbs and spices, and then grilled or roasted until cooked through. The tzatziki sauce adds a cool and refreshing touch, while the pita bread provides a soft and fluffy base for the chicken and sauce. This recipe is sure to be a hit with your family and friends!

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