Recipes & Cooking Tips

Some weeknights call for something fast, fresh, and a little bit lemony. A Greek chicken pita checks all three boxes, and you don't need a gyro spit or a restaurant kitchen to make one.

The idea is simple. Chicken marinated in lemon, garlic, and oregano gets seared until it's golden, then piled into a warm wheat pita with cucumber, tomato, feta, and a cool spoonful of tzatziki. That's it. Five minutes of real work, tops.

We built this recipe around Mediterranean Bread Company's wheat pita bread because the bread decides whether the whole thing works. Thin, flimsy pitas split the second you add sauce. Ours stays soft, folds without cracking, and has a mild nutty flavor that sits nicely next to the lemon and herbs.

What Makes a Great Greek Chicken Pita

Marinade first. Lemon juice, olive oil, garlic, oregano, a little red wine vinegar. Thirty minutes is enough, though overnight is better (I'll admit I almost never plan that far ahead).

Then there's the chicken itself. Thighs stay juicy and forgive a minute or two of overcooking; breasts work fine if you slice them thin and watch the pan. Either way you want real browning, not pale and steamed.

Don't skimp on the tzatziki. Store-bought is okay in a pinch but the homemade version takes about three minutes and tastes like a different food entirely.

Ingredients

For the Greek Chicken:

• 1 lb boneless, skinless chicken thighs (or breasts)

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 tablespoon red wine vinegar

• 3 garlic cloves, minced

• 2 teaspoons dried oregano

• 1 teaspoon paprika

• 1/2 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

For the Pitas:

• 4 Mediterranean Bread Company Wheat Pita Breads

• 1 tomato, diced

• 1/2 cucumber, sliced thin

• 1/4 red onion, thinly sliced

• 1/3 cup crumbled feta

• A handful of Kalamata olives, sliced (optional)

• Shredded romaine

For the Quick Tzatziki:

• 1/2 cup plain Greek yogurt

• 1/4 cucumber, grated and squeezed dry

• 1 small garlic clove, minced

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill or mint, chopped

• Pinch of salt

Instructions

1. Whisk the olive oil, lemon juice, vinegar, garlic, oregano, paprika, salt, and pepper in a bowl. Add the chicken and turn it until every piece is coated. Cover and refrigerate for at least 30 minutes.
2. Make the tzatziki while you wait. Stir the yogurt, grated cucumber, garlic, lemon juice, dill, and salt together. Taste it, adjust, and put it in the fridge.
3. Heat a large skillet or grill pan over medium-high heat. Cook the chicken 5-6 minutes per side, until it's browned and reaches 165°F inside. Rest it for a few minutes before slicing, or the juices run all over your cutting board.
4. Slice the chicken into thin strips against the grain.
5. Warm the wheat pita breads in a toaster, dry skillet, or oven for about 30 seconds per side. You want soft and bendy, not crisp.
6. Cut each pita open, spread in some tzatziki, then add the chicken, tomato, cucumber, red onion, feta, olives, and lettuce. Finish with one more spoonful of tzatziki on top. Serve right away.

Tips for the Best Greek Chicken Pita

• Pat the chicken dry before cooking. Wet chicken steams instead of browning, and browning is where the flavor lives.

• Squeeze the cucumber. Grated cucumber holds a surprising amount of water. Wring it out in a clean towel or your tzatziki turns soupy.

• Make it a Greek chicken pita bowl. Skip the bread and serve the chicken over rice or chopped salad with the tzatziki on the side. Honestly it's good both ways.

• Meal prep it. Cook the chicken and make the tzatziki up to three days ahead, store them separately, and assemble fresh. Warm the pitas right before you eat.

• Add some heat. A pinch of red pepper flakes in the marinade gives it a gentle kick.

A Quick Note on the Greek Part

In Greece, you'd usually find this style of sandwich as souvlaki or gyro, often with fries tucked right inside. What we're making is a home-kitchen cousin: the same lemon-oregano flavors, a lot less fuss, and a pita that doesn't fall apart in your hands. Is it traditional? Not exactly. Is it good on a Tuesday night? Absolutely.

Share Your Creation

We would love to see your version of Greek Chicken Pita. Share your creations with us on social media and tag us @MedBreadCo.

Contact Information

For more delicious recipes and to learn more about our products, visit our website or contact us at:

• Phone: 205-583-2745

• Email: amy@pita.net

• Address: 166 West Valley Avenue, Birmingham, AL 35209

Disclaimer

This recipe is for informational purposes only. Please consult with a healthcare provider if you have any dietary restrictions or health concerns.