If you’re craving something fresh, flavorful, and downright fun to eat, you’re going to love these Mediterranean Chicken Pita Pockets. They’re the kind of satisfying, no-fuss dish I love—perfect for a weeknight dinner or an easy lunch that still feels a little fancy. Picture juicy spiced chicken, creamy tzatziki, and bright veggies all hugged in a warm pita… yeah, you’re going to want seconds.
Why You’ll Love This Recipe
During my personal chef days, this was hands-down one of my most requested lunch recipes. And now, it’s a regular in our family rotation—especially during the warmer months when no one wants to turn the oven on for hours. It’s colorful, quick, and customizable!
- Ready in under 30 minutes
- Balanced with protein, veggies, and healthy fats
- Kid-friendly and perfect for family meals
- Great for meal prep or next-day lunches
- Bright, zesty, and packed with Mediterranean flavor
Ingredients Breakdown
Essentials
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita pockets, halved
- 1 cup chopped romaine or spinach
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce (store-bought or homemade)
Pro Tips
- For extra flavor, marinate the chicken with olive oil, lemon juice, and spices for at least 30 minutes before cooking.
- Warm your pita pockets slightly before filling—they’ll be softer and easier to open.
- Use grilled chicken if you’ve got leftovers—this is a great way to repurpose!
- Homemade tzatziki takes it up a notch: Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt.
Step-by-Step Instructions
- In a bowl, combine the chicken strips with olive oil, oregano, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until fully cooked and golden brown.
- While the chicken cooks, prep your pita fillings: slice veggies, crumble feta, and get your tzatziki ready.
- Warm the pita pockets in the microwave for 15-20 seconds or toast lightly on a dry skillet until soft and pliable.
- Carefully open each pita half and spread a spoonful of tzatziki inside.
- Layer in the chopped greens, cooked chicken, tomatoes, cucumber, red onion, and feta.
- Drizzle with more tzatziki or a squeeze of lemon, if desired. Serve immediately and enjoy!
Chef’s Tips and Tricks
- Slice your chicken consistently so it cooks evenly and quickly.
- If your pita breaks while stuffing, wrap the pocket in parchment like a wrap—it’s cute and keeps everything in place!
- Double the chicken and save extras for salads or bowls later in the week.
- Don’t overstuff the pita—build in layers to keep things neat and portable.
Recipe Variations and Serving Suggestions
- Swap chicken for grilled shrimp or falafel for a vegetarian version.
- Add hummus or baba ganoush for even more Mediterranean flair.
- Turn it into a bowl: skip the pita and serve the filling over couscous or rice.
- Make it a party platter with mini pita halves and a variety of toppings—great for guests to build their own!
FAQs
Can I make this ahead of time?
Absolutely! Cook the chicken and prep the veggies up to 2 days in advance. Just keep components separate and assemble when ready to serve.
What kind of pita should I use?
Look for thick, pocket-style pita that can hold the fillings. If you only have flat-style, you can still roll them into wraps—just as tasty!
Can I freeze the chicken?
Yes! Cooked chicken freezes well for up to three months. Thaw overnight in the fridge and warm before using.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita pockets, halved
- 1 cup chopped romaine or spinach
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
Instructions:
- Mix chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper.
- Cook in a skillet over medium-high heat for 6–8 minutes or until golden and cooked through.
- Warm pita pockets and prepare fillings.
- Spread tzatziki inside each pita and layer with greens, chicken, tomatoes, cucumber, onion, and feta.
- Serve immediately with extra tzatziki or lemon juice.
Nutrition: ~375 calories per serving
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, tag @TheKitchensAid on Instagram, or share your pita pocket creation using #TheKitchensAid. It absolutely makes my day to see what you’re cooking!
