Crispy Everything Bagel Pitas with Za’Atar Chicken and Cucumber Salad

These stuffed pitas are a flavor explosion in every bite. We start by coating pita halves with everything bagel seasoning and toasting them until golden and crunchy. Then we fill them with juicy za’atar-spiced chicken, a creamy yogurt-hummus sauce and a crisp cucumber-tomato salad. A drizzle of hot sauce adds the perfect kick.

This recipe comes together in just 20 minutes, making it an ideal weeknight dinner when you want something delicious without spending hours in the kitchen. The combination of textures-crunchy pita, tender chicken and fresh veggies-is absolutely irresistible.

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Ingredients

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lemon. Dice the tomato into ¼-inch pieces. Quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces. Halve the pitas and gently pull them apart to create pockets.
2. In a small bowl, whisk together a drizzle of olive oil, juice from one lemon wedge, salt and pepper. Add the diced tomato and cucumber; stir to combine. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, breaking it up into pieces. Stir in the beef stock concentrate, half the za’atar spice (use all for 4 servings), salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate. Wipe out the pan.
4. While the chicken cooks, drizzle the outside of each pita half with olive oil, rubbing all over to ensure even coverage. Sprinkle all over with everything bagel seasoning, pressing gently to adhere.
5. Return the pan to medium heat. Add the seasoned pita halves and cook until lightly toasted, 2-3 minutes per side.
6. Meanwhile, in a second small bowl, mix together the yogurt, hummus, 1 teaspoon water and juice from one lemon wedge until combined. (For 4 servings, use 2 teaspoons water and juice from two lemon wedges.)
7. Spread the insides of the pita halves with the yogurt hummus sauce (reserve some for drizzling on top). Evenly divide the chicken between the pitas, then top with the tomato-cucumber salad.
8. Divide the stuffed pitas between plates. Drizzle with hot sauce and the remaining yogurt hummus sauce. Serve with remaining lemon wedges and any extra tomato-cucumber salad on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful.

What can I use instead of everything bagel seasoning?

You can use sesame seeds mixed with dried garlic and onion flakes or just plain sesame seeds.

How do I store leftovers?

Store the components separately in the fridge for up to 2 days. Reheat the chicken and pitas before assembling.