Garlic Chicken Pita Pockets with Greek Salad

This vibrant Greek-inspired pita pocket is loaded with flavor and texture-no lettuce needed! Juicy tomato, crunchy cucumber, scallions and briny feta are tossed in a tangy vinaigrette, then stuffed into warm pitas alongside garlicky sautéed chicken. It’s a wholesome Mediterranean meal that comes together in minutes.

Perfect for busy weeknights, this recipe is quick, easy and requires minimal cleanup. The combination of warm, seasoned chicken and cool, crisp salad creates a delightful contrast in every bite. Serve with extra salad on the side for a complete, satisfying dinner.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Quarter the cucumber lengthwise, then cut crosswise into ¼-inch-thick pieces. Dice the tomato into ¼-inch pieces.
2. Open the package of chopped chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and scallion whites in a single layer; season with garlic powder, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. Meanwhile, in a medium bowl, combine the cucumber, tomato, scallion greens, feta cheese and Greek vinaigrette. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
4. Halve the warm pitas and gently pull apart to create pockets. Fill each pita pocket with the cooked chicken and as much Greek salad as you like. Divide the pita pockets between plates and serve with any remaining Greek salad on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with cooked shrimp, grilled tofu or sliced lamb. Adjust cooking time as needed.

How do I store leftovers?

Store the chicken, salad and pitas separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken before assembling.

Can I make this recipe gluten-free?

Use gluten-free pitas or lettuce wraps instead. Ensure the Greek vinaigrette is gluten-free.