Greek Chicken Pita
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large pita breads
- 1 cup shredded Romaine lettuce
- 1 cup diced cucumber and halved cherry tomatoes
- ¼ cup sliced red onion
- ½ cup crumbled feta cheese
- ½ cup tzatziki sauce
Instructions
- Whisk oil, lemon juice, garlic, and spices in a bowl; toss with chicken.
- Marinate chicken for 10–30 minutes.
- Sear chicken in a skillet over medium-high heat for 5–6 minutes until cooked through.
- Briefly warm pitas in a skillet or microwave until soft.
- Spread tzatziki inside or on top of the warm pita.
- Layer with lettuce, cooked chicken, and the tomato-cucumber-onion mixture.
- Sprinkle with feta cheese and optional parsley.
- Fold or stuff and serve immediately.
Notes
Use rotisserie chicken tossed in lemon and oregano for a 10-minute version.
Pat vegetables dry to prevent the pita from becoming soggy.
Always warm the pita bread to prevent it from cracking or breaking.
De-seed the cucumbers if you want a crunchier texture.
Store chicken and vegetables in separate containers if meal prepping.
Secure flat pitas with foil for easier eating on the go.