Greek Chicken Pita Pockets with Feta and Cucumber Salad

These Greek Chicken Pita Pockets are a fresh, flavor-packed twist on a classic Greek salad-without any lettuce! Juicy tomatoes, crunchy cucumbers, scallions and briny feta are tossed in a tangy Greek vinaigrette, then loaded into warm pitas alongside garlicky sautéed chicken. It’s a wholesome Mediterranean meal that comes together in just 20 minutes.

Perfect for a quick weeknight dinner, this recipe is all about contrasting textures and bright flavors. The warm, tender chicken pairs beautifully with the cool, crisp salad, all wrapped in a soft pita. Serve any extra salad on the side for a complete, satisfying plate.

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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

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 produce. Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Dice tomatoes into ¼-inch pieces.
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 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 cucumber, tomatoes, scallion greens, feta and dressing. Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
4. Halve pitas; gently pull apart to create pockets. Fill pita pockets with chicken and as much Greek salad as you like. Divide pita pockets between plates and serve with any remaining Greek salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, crumbled goat cheese or shredded mozzarella can be substituted for feta, though the flavor will change slightly.

How do I store leftovers?

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

Can I make this gluten-free?

Use gluten-free pitas or lettuce wraps instead of regular pitas.