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- 2 boneless, skinless chicken breasts - 4 whole wheat pita breads - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - 1/2 red onion, thinly sliced - 1/2 cup feta cheese, crumbled The main ingredients for Greek Chicken Stuffed Pitas are fresh and simple. The chicken breasts provide protein. Whole wheat pita breads are healthy and filling. Fresh vegetables add crunch and flavor. - 1 tablespoon extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste The marinade is key to great flavor. Olive oil adds richness. Dried oregano brings a Mediterranean touch. Garlic powder gives a nice kick. Salt and pepper enhance all the tastes. - 1 cup plain Greek yogurt - 1 tablespoon fresh lemon juice - Salt, to taste - 1/4 cup fresh parsley, finely chopped Tzatziki sauce is a must for these pitas. Greek yogurt is creamy and tangy. Fresh lemon juice brightens the sauce. Salt adds flavor, while parsley gives a fresh note. This sauce ties everything together. {{ingredient_image_2}} First, marinate the chicken breasts. In a bowl, mix one tablespoon of olive oil, two teaspoons of dried oregano, and one teaspoon of garlic powder. Add salt and pepper to taste. Coat the chicken breasts with this mixture. Let the chicken sit for about 15 minutes at room temperature. This step brings out great flavors. While the chicken marinates, preheat your grill or grill pan. Aim for medium-high heat. A hot grill gives nice grill marks and cooks the chicken evenly. Place the marinated chicken on the grill. Cook it for about 6 to 8 minutes on each side. Use a meat thermometer to check the doneness. The chicken should reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken and let it rest for 5 minutes. Resting keeps the juices inside. To make tzatziki sauce, take one cup of plain Greek yogurt. Add one tablespoon of fresh lemon juice and a pinch of salt. Mix well until smooth. Let the sauce sit. This resting time helps the flavors blend. Warm the whole wheat pitas on the grill for about 1 to 2 minutes. This step makes them soft and pliable. Carefully open each pita pocket. Fill them with sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thin slices of red onion. Add a generous dollop of tzatziki sauce on top. Finish with crumbled feta cheese and chopped parsley. Enjoy your tasty Greek chicken stuffed pitas right away! To get perfect grill marks, preheat your grill to medium-high heat. This usually means around 375°F to 450°F. When the grill is hot, it helps sear the chicken quickly. For marination, let your chicken sit in the marinade for 15 minutes. This time lets the flavors soak in. If you have more time, you can marinate for up to an hour in the fridge. Just make sure to bring it back to room temp before grilling. To make your tzatziki creamier, add fresh herbs like dill or mint. These can add a nice twist to the flavor. You can also use sour cream or buttermilk instead of yogurt for a different taste. If you want a dairy-free option, try using coconut yogurt. For garnishing, sprinkle some extra feta or parsley on top of your pitas. This makes them look even more inviting. Great sides to serve with your Greek Chicken Stuffed Pitas include a simple Greek salad or some crispy roasted potatoes. These pair well and add more flavor to your meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15 minutes, or even up to an hour, to enhance the flavors and tenderness. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that it reaches an internal temperature of 165°F (75°C). Warm the Pitas: Warming the pita breads on the grill adds a delightful char and makes them more pliable for stuffing. Customize Your Fillings: Feel free to add other fresh vegetables or toppings like olives or bell peppers to customize your stuffed pitas to your taste. {{image_4}} You can switch up the chicken for other options. Turkey works well and has a similar taste. If you want a plant-based choice, try tofu. Just marinate it like chicken. You can also change the cheese. Instead of feta, use goat cheese or even mozzarella for a milder flavor. Spice it up with your favorite herbs. Try adding paprika for a smoky kick or cumin for warmth. You can also toss in fresh herbs like dill or mint for a bright touch. Adding extra veggies can create a crunch. Consider bell peppers, spinach, or even olives. They add flavor and nutrients. You can serve this meal in two fun ways. Wraps are easy to hold and eat. Just roll up all the fillings in a flatbread. Pita pockets are great for stuffing. They hold the filling well and keep things neat. You can also add grilled veggies inside, like zucchini or eggplant. They give a nice char and taste great in the pitas. To keep your Greek Chicken Stuffed Pitas fresh, store leftovers in the fridge. Place the pitas in an airtight container. This helps them stay moist. You can also wrap them in plastic wrap. The chicken and veggies may dry out if left uncovered. For reheating, you can use the microwave or the oven. The microwave is quick, but it may make the pitas chewy. The oven keeps them crispy. Preheat the oven to 350°F (175°C). Heat the pitas for about 10 minutes. If you want to keep the pitas fresh, wrap them in foil while reheating. You can freeze stuffed pitas for later. Wrap each pita tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. To thaw, place them in the fridge overnight. For reheating, use the oven method mentioned above. This will help keep them tasty and warm. Grilling chicken for pitas needs some care. First, choose boneless, skinless chicken breasts. They cook evenly and stay juicy. Marinate them with olive oil, oregano, garlic powder, salt, and pepper. Let them sit for 15 minutes to soak up the flavors. Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes on each side. Always check that the chicken reaches 165°F (75°C). Let it rest for five minutes before slicing. This keeps it juicy and tasty. Yes, you can use other types of bread. If you don't have whole wheat pita, try flatbreads or tortillas. Naan is a great choice too. Each bread gives a different taste and texture. Just make sure it can hold the filling well. You want it to stay together when you bite into it. You can store Greek Chicken Stuffed Pitas in the fridge for up to three days. Make sure to keep them in an airtight container. If you want to store them longer, freeze them. They last about one month in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven or microwave until warm. Many sides go well with Greek Chicken Stuffed Pitas. A fresh Greek salad is a great choice. It adds more crunch and flavor. You can also serve with roasted vegetables or sweet potato fries. Another option is a light soup, like a lemony chicken soup. These sides make your meal more filling and fun. In this blog post, we covered how to make Greek Chicken Stuffed Pitas. You learned about key ingredients, like chicken and fresh veggies. We shared steps on marinating, grilling chicken, and making tzatziki sauce. I also gave tips for perfect cooking and serving ideas. These stuffed pitas are not just delicious; they’re also versatile. Feel free to substitute ingredients and try new flavors. Enjoy every bite and share with friends! You will love how easy it is to create a healthy meal that tastes great.

Greek Chicken Stuffed Pitas

Delicious grilled chicken stuffed in whole wheat pitas with fresh vegetables and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 4 pieces whole wheat pita breads
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced into small cubes
  • 1 half red onion, thinly sliced
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 quarter cup fresh parsley, finely chopped
  • 1 half cup feta cheese, crumbled

Instructions
 

  • Preheat your grill or grill pan to medium-high heat, ensuring it’s well-heated for optimal grilling.
  • In a small mixing bowl, combine the extra virgin olive oil, dried oregano, garlic powder, and a generous pinch of salt and black pepper. Whisk together to form a flavorful marinade.
  • Coat the chicken breasts evenly with the marinade, making sure they are well-covered. Allow the chicken to marinate for 15 minutes at room temperature to enhance the flavors.
  • Place the marinated chicken on the preheated grill. Cook for approximately 6-8 minutes on each side, or until fully cooked through, achieving an internal temperature of 165°F (75°C). Once done, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
  • While the chicken rests, prepare the tzatziki sauce: In a small bowl, mix the plain Greek yogurt, fresh lemon juice, and a touch of salt. Stir well until smooth and set aside to allow the flavors to meld.
  • Once the chicken has rested, slice it into thin strips for easy stuffing.
  • Warm the whole wheat pitas on the grill for about 1-2 minutes, or until they are heated through and slightly charred.
  • To assemble the stuffed pitas: Carefully open each pita pocket, and fill them generously with the sliced grilled chicken, halved cherry tomatoes, diced cucumber, thin slices of red onion, and a dollop of tzatziki sauce. Finish by sprinkling crumbled feta cheese and the chopped parsley on top.
  • Serve the stuffed pitas immediately, accompanied by additional tzatziki on the side for dipping, if desired.

Notes

Serve with extra tzatziki on the side for dipping.
Keyword chicken, Greek, grilled, healthy, pita