Greek Chicken Pita Pockets with Feta and Cucumber Tomato Salad

These Greek Chicken Pita Pockets are a fresh and flavorful twist on a classic Greek salad, but without the lettuce! You get juicy tomatoes, crunchy cucumber, scallions and briny feta all tossed in a tangy Greek vinaigrette. The filling is loaded into warm pita pockets alongside garlicky sautéed chicken for a wholesome Mediterranean meal that comes together in just 20 minutes.

Perfect for a quick weeknight dinner, this recipe is easy to customize – add olives or swap the protein if you like. The combination of textures and bright flavors will have your taste buds tingling. Serve the pita pockets with any extra salad on the side for a complete and satisfying dish.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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 all produce. Trim scallions and thinly slice, separating white parts from green tops. Quarter the mini cucumber lengthwise, then cut crosswise into ¼-inch-thick quarter-moons. Dice grape tomatoes 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, tomatoes, scallion greens, feta cheese and Greek vinaigrette. Stir gently to coat. Wrap 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 stuffed 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?

Absolutely! This recipe works well with grilled shrimp, sliced lamb or even chickpeas for a vegetarian option.

How do I prevent the pita from tearing when stuffing?

Warm the pitas thoroughly until they are soft and pliable. Use damp paper towels in the microwave to steam them, making them easier to open without cracking.

Can I make the Greek salad ahead of time?

Yes, you can prepare the salad up to a few hours in advance. Keep it refrigerated and add the dressing just before serving to keep the vegetables crunchy.