Za’atar Feta Chicken Pita Pockets with Olive Basil Salsa and Cucumber Slaw

These pita pockets are anything but ordinary. Tender lemon-herb chicken thighs meet a creamy za’atar-infused feta spread, while a bright olive-basil salsa and crisp cucumber slaw add fresh, briny flavors. Everything gets stuffed into warm, fluffy pitas for a handheld meal that comes together in no time.

Perfect for a busy weeknight, this recipe is quick, easy and packed with Mediterranean-inspired tastes. The combination of tangy feta, aromatic za’atar and juicy chicken will make these pitas a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Lemon-Herb Diced Chicken ThighsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice tomato into ¼-inch pieces. Roughly chop olives. Trim and thinly slice scallions, separating whites from greens. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. Meanwhile, in a small bowl, combine tomato, olives, scallion whites, half the basil paste (all for 4 servings) and a pinch of salt. In a separate small bowl, combine sour cream, feta, mayonnaise, half the Za’atar Spice (all for 4), salt and pepper.
4. In a medium bowl, combine cucumber, coleslaw mix and a large drizzle of olive oil; season with salt and pepper. Wrap pitas in damp paper towels; microwave until warm and pliable, 30-60 seconds. Halve pitas; gently pull apart to create pockets. Spread insides of pitas with za’atar feta spread, then fill with chicken, olive basil salsa and cucumber slaw. Divide pitas between plates and serve with any remaining slaw on the side.

Recipe Tips

FAQ

Can I use a different type of chicken?

Yes, you can substitute boneless skinless chicken breasts or thighs. Just dice them and cook until no longer pink.

What can I use instead of za'atar?

You can substitute with a mix of dried thyme, sesame seeds and sumac or simply use dried oregano.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the pitas from getting soggy.