Greek Chicken Pita

Greek Chicken Pita

Course: Dinner, Lunch
Cuisine: American
Keyword: Chicken


  • 1 pound chicken cooked and shredded
  • dash of salt and pepper
  • 1 Tablespoon Oregano
  • 1 Tablespoon Italian Seasoning
  • 2 medium cucumbers shredded
  • dash of salt
  • Juice of 1 lemon + some zest
  • 1 Tablespoon Garlic minced
  • 2 Tablespoons dill chopped
  • 1 Cup Greek Yogurt
  • 8 ounces feta cheese
  • 1/4 cup kalamata olives


  • Cook the chicken and shred using forks or mixer.
  • While chicken is cooking, start making Tzatziki Sauce by grating the cucumbers into a bowl. Sprinkle the dash of salt over top and let them sit for about 5 minutes. The salt will help draw out excess moisture from the cucumbers.
  • Add seasoning to the shredded chicken: dash of salt, pepper, 1 Tbs Oregano, 1 Tbs Italian seasoning, stir well.
  • Back to the cucumbers, drain them using a paper towel to squeeze out excess liquid.
  • In a bowl, combine the grated cucumber, juice of one lemon, lemon zest, 1 Tablespoon of minced garlic, 2 Tablespoons of chopped dill, and 1 cup of drained Greek Yogurt. (Drained just means you pour off any excess liquid on top of yogurt). Mix well and set aside.
  • Time to heat the pita (we often use Naan). Add a little water to a grill pan and heat over low/medium.
  • Per pita: heat it, flip, and add 4 ounces feta cheese to one side and top with prepared shredded chicken. Repeat again for a total of 2 full pitas that will equal 4 servings.
  • Add the Tzatziki dip to the other side of each pita, top with kalamata olives.
  • Fold over the side over the other making a sandwich.
  • Continue to cook on one side for 1-2 minutes, flip, and cook on other side until the cheese starts to melt.
  • Slice in half and enjoy!

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