Mediterranean Chicken Pita Pockets with Greek Salad

These Mediterranean chicken pita pockets are a flavor-packed twist on a classic Greek salad. Instead of lettuce, you’ll enjoy a crunchy mix of cucumber, tomato, scallions and briny feta tossed in a tangy vinaigrette. The star of the show is garlicky sautéed chicken, all stuffed into warm pita bread.

This wholesome meal comes together in just 20 minutes, making it ideal for busy nights when you want something delicious without the fuss. Each bite offers a perfect balance of textures and tastes-crisp vegetables, creamy feta, tender chicken and soft pita. 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

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

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 the white parts from the green tops. Quarter the mini cucumber lengthwise, then cut crosswise into ¼-inch-thick quarter-moons. Dice the tomato into ¼-inch pieces.
2. Open the package of chopped chicken and drain off 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 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?

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

How do I store leftovers?

Store the chicken, salad and pitas separately in airtight containers in the refrigerator for up to 2 days. Assemble just before eating to keep the pitas from getting soggy.

Can I make the Greek salad ahead of time?

Yes, you can prepare the salad (without the dressing) a few hours in advance. Add the dressing just before serving to keep the vegetables crisp.