For a quick lunch or easy dinner, try these juicy, zesty Greek Chicken Pita Pockets. With flavor and crunchy veggies, these pockets use warm pita bread to hold succulently marinated chicken and chicken, and use a tangy tzatziki sauce.
TL;DR (Quick Summary)
What it is: Greek-style marinated chicken strips placed in warm pita and topped with tzatziki, fresh vegetables, and feta cheese.
Why it works: The chicken cooks fast and gets a lot of flavor because the lemon, garlic and oregano marinade hits the chicken with acid and fat at the same time. The tzatziki sauce is cool and balances the chicken that has been seared. The raw veggies add the crunch that makes every bite feel complete.
Timing: It’s about 35-40 minutes all together. 20 minutes of that is hands-off since that time is spent marinating. After that it’s about 10 minutes cooking and 5 minutes for assembly.
Flavor profile: Initially bright and citrusy, then savory, and finishes with a cool creaminess.
Key tips: Make sure to do the marinade time. Cut the chicken into strips for quick cooking, and warm up the pitas before you fill them because cold pitas will crack.
Best texture move: Dab some paper towels on your chicken before it goes in the pan. If the chicken is wet, it will steam in the skillet rather than sear and you’ll lose out on that crispy brown skin that makes this dish taste like real gyro shop food.
Ingredients
- 1 pound of boneless and skinless chicken breasts sliced into small strips
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 whole wheat pita breads, warmed
- 1 cup diced cucumbers
- 1 cup chopped tomatoes
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- 1 cup tzatziki sauce (store-bought or homemade)
Instructions
Equipment: You will need a medium mixing bowl, a large skillet (preferably cast iron or stainless), tongs, a cutting board, and a sharp knife. No special tools are required.
1) To start, combine the olive oil, lemon juice, garlic, oregano, basil, and salt and pepper to taste in a medium-sized bowl. You are trying to achieve a quick vinaigrette consistency; slightly emulsified. A fork is good enough for this.
2) Place the chicken strips in and turn them to coat evenly. Cover and put the chicken in the fridge for at least 20 minutes or an hour for a more intense flavor. Do not let it marinate for more than two hours because the lemon juice will break down the chicken and turn it mealy.
3) While the chicken is marinating, get the rest of the ingredients ready. Chop the cucumbers, slice the red onion and crumble the feta cheese. Having everything prep will make the assembly quick and easy when the chicken is done.
4) Preheat your skillet to medium-high and add some olive oil. Once the oil has shined, add the chicken to the skillet so they’re all in one layer. Leave it alone to cook for 2-3 minutes so this can form a nice golden crust, then flip it. Cook it for another 2-3 minutes until it’s completely cooked and the juices run clear. If you’re worried, then it should be 165°f internally. It should take around 5-7 minutes.
5) As the chicken cooks, you can warm your pita breads. Either use the microwave for 20-30 seconds (make sure to wrap the pitas in a damp paper towel) or place the pitas onto a baking sheet in a 300°F oven for 5 minutes. If you are opening a cold pita, it is going to crack. So make sure to warm them!
6) Be careful when making pockets by cutting the warm pita along one side. Put a good amount of tzatziki sauce on the chicken. Add some cucumbers, tomatoes, and red onions. Finish with feta cheese. Eat right away while the chicken is warm and the pita is soft.
Popular Variations
Lamb Pita Pockets: Replace the chicken with ground lamb or sliced leg of lamb and use the same marinade adding 1/2 tsp ground cumin. This version is more traditional and a bit more fancy.
Chickpea Pita Pockets (Vegetarian): Replace the chicken with 1½ cups of chickpeas tossed in the same marinade. Bake for 20 minutes at 400°F until nice and crispy; then fill as instructed.
Shrimp Pita Pockets: Take 1 pound of large shrimp. Only marinate for 10-15 minutes and cook for 90 seconds on each side. It’s basically a shrimp scampi souvlaki, and it’s fantastic!
Spicy Harissa Chicken Pita: Mix 1 tablespoon of harissa paste into the marinade. Add more tzatziki to cool down the heat.
Grilled Version: For a nice smokier flavor during summer time, the marinated chicken can be skewered and grilled for 8-10 minutes over medium-high heat. Make sure to turn the skewers occasionally while grilling.
Mediterranean Salad Bowl: Forget the pita. Just toss everything over a bed of romaine or mixed greens, add some olives, and drizzle a little olive oil. You’ll get the same flavors and it’s easier for meal prep.
Pairing and Serving Ideas
- Lemon rice: Just some rice cooked with lemon zest and butter. Absorbs any leftover tzatziki.
- Greek salad: Tomatoes, cucumbers, feta, olives, and red onion? Love how you double down on the theme!
- Roasted potatoes: The classic Greek restaurant dish. Tossed in olive oil with lemon and oregano.
- White wine: A nice, crisp Sauvignon Blanc or Assyrtiko (Greek, if you want to be fancy) is great with tzatziki because the wine cuts the rich creaminess of the tzatziki.
- Sparkling water with lemon: Non-alcoholic choices that go with the citrus theme and help cleanse the palate.
- Baklava or Greek yogurt with honey: Easy desserts with a Mediterranean theme.
- Serving temperature: It is best for the chicken component to be warmed briefly before assembly. The chicken can be served as a meal prep option where the components are kept separate.
Troubleshooting and Pro Tips
Chicken came out dry. Maybe you overcooked it or sliced it too thin. Next time try cutting the strips a little thicker, about 3/4 of an inch. Also, be sure to pull the chicken as soon as it hits 165F, thighs are a little more forgiving.
Pita tore when I tried to open it. Not warm enough. Pitas can be bent when they are warm and soft. They become stiff at room temp. Do not warm them five minutes before filling, do it right before filling.
Assembly fell apart when I ate it. Don’t overstuff. Runny vegetables can ruin your meal. Remember to seed your tomatoes and dry your cucumbers!
Flavor is flat. Usually undersalted chicken or old dried herbs. The salt goes in the marinade, not after. Replace dried herbs every 6 months.
Tzatziki is watery. The cucumber was not drained enough. Grate it and squeeze it in a paper towel before adding it to the yogurt.
Raw garlic is too sharp. Finely mince the garlic (or use a microplane) and allow it to infuse in the olive oil for a few minutes before adding the chicken.
Red onion is overpowering. Submerge the slices in cold water for about 10 minutes. then drain them. This will remove the bite but keep the flavor intact.
Nutrition and Storage
This meal has all food groups. There is lean protein, whole grains, and fresh veggies. The olive oil, feta, and tzatziki offer a small source of healthy fats. One fully loaded pita pocket has about 450-500 calories. This depends on how much tzatziki and feta you add to it.
If you want a lighter version, you can use 2% Greek yogurt tzatziki, cut down on the feta, and skip the olive oil drizzle during assembly. It still tastes the same.
To make this higher in protein, increase the chicken to 1½ pounds. This is a great meal after working out.
Refrigerate cooked chicken in an airtight container for a maximum of 3 days. Store the vegetables, tzatziki, and pita separately; pockets will get soggy. For meal prep, divide each component and put together at lunchtime. It takes just 90 seconds and will taste freshly made.
Freezing: The cooked chicken can be frozen for up to 2 months in a zip-top bag. Thaw in the fridge overnight and then reheat in a skillet. Vegetables and tzatziki should not be frozen.
Examples
Example 1 (The weeknight save): I was going to do something more complicated, but didn’t have time so I spent 25 minutes making this with chicken that I had already marinated that morning. My partner said it was better than the takeout gyro we’d gotten the weekend before. Given that the chicken was already marinated, this dish really exceeded the effort put into it.
Example 2 (The lunch box win): I packed the chicken, tzatziki, veggies, and pitas separately for the picnic. Assembly took 90 seconds and the pitas hadn’t gotten soggy. That ability to be used in a different setting is what makes this recipe a workhorse.
Actionable Steps / Checklist
- Whisk the marinade components (olive oil, lemon juice, garlic, herbs, and salt and pepper)
- Cut chicken into thin, even strips
- Marinate chicken in fridge 20-60 minutes
- Cut up cucumbers and chop up some tomatoes. Slice some red onions and crumble some feta cheese.
- Pour a little olive oil into the skillet after it heats up on medium-high.
- Cook the chicken for 2-3 minutes on each side until it’s at an internal temp of 165°F. Make sure the chicken is in a single layer.
- Warmed pita bread (microwave 20-30 seconds or oven at 300°F for 5 minutes).
- Slice pitas to create pockets
- Layer tzatziki, chicken, cucumber, tomato, onion, feta
- Serve immediately
Glossary
Tzatziki: Greek yogurt blended with grated cucumber, garlic, lemon and dill or mint. Cool and tangy, it is an essential ingredient in Mediterranean-style sandwiches.
Feta: Made from sheep’s milk, this brined curd cheese is salty, tangy, and crumbly. It is not to be confused with cotija cheese or goat cheese.
Marinade: A liquid used to add flavor and soften your meat. In the case of acid marinade, it is recommended to do it within 20-60 minutes. Anything longer will break down the meat’s texture.
Pita: This is a type of flatbread that originates from the Eastern Mediterranean. The bread is round and leavened, which means they cause the bread to rise, and are hollow inside. The bread puffs up while baking to create an internal pocket. That hollow inside is what actually makes this entire dish possible.
Greek oregano: Variety of oregano that is found in Greece and Turkey. It has a more intense aroma than the Italian variety, and is used especially in Greek cuisine.
FAQ
Can I use chicken thighs instead of breasts? I would even say they are better. Thighs have more fat and collagen so they stay juicy even if you overcook them. Same marinade, same cook time.
Can I make the marinade ahead? Yep, the marinade without the chicken can last in the fridge for up to 7 days. You can also marinate the chicken in the morning and then cook it for dinner, just don’t go over two hours.
Is this recipe meal-prep friendly? For sure! Make the chicken in a bigger batch, store everything separately, and put it together when it’s time to eat. The chicken warms up well, and the veggies and tzatziki will stay fresh and cold.
How do I keep the pita from getting soggy? Be sure to dry your veggies first before putting them in. And don’t put the tzatziki on the bottom – put it on the side. For lunch prep, keep everything separated and put it together right before you eat.
Can I make this vegetarian? Sure! Another option for a swap is grilled halloumi, if you want something a little more cheese forward. Roasted chickpeas are the best swap though.
What’s the difference between tzatziki and raita? First cousins. Tzatziki is from Greece (yogurt, cucumber, dill, lemon) and raita is from India (yogurt, cumin, mint, or other spices). Both are cooling sauces with yogurt but they have different tastes.
Can I grill the chicken instead of pan-searing? Sure. Put marinated chicken on skewers and grill on medium-high for 8-10 minutes. Turn them a few times, as the char provides a nice smoky flavor
Final Thoughts
Greek chicken pita pockets may seem like an easy meal to plan, but they always impress on the effort to reward scale. Most of the work is taken care of by the marinade which leaves you free to do other things while it does its thing. Then there is the assembly, which is quick, easy and leaves a nice feeling when done. Leftovers work for lunch the next day, and you can turn the same components into a salad bowl if pita isn’t in the cards.
Real garlic, warm pita, precise vegetable draining, fresh lemon juice, plus the chicken marinating means time and patience. All of those steps won’t take much time, but together they turn an ordinary sandwich into something special.
