Mediterranean Chicken Pitas with Za’Atar Feta and Olive Basil Salsa

These stuffed pitas are packed with bright, bold flavors and satisfying textures. Tender chicken thighs are seasoned simply, then paired with a creamy feta spread infused with za’atar spice. A fresh olive-basil salsa adds briny pops, while shaved cucumber and coleslaw bring crunch.

Everything comes together in about 20 minutes, making this an ideal meal for busy evenings when you want something delicious without a lot of fuss. Serve the pitas warm with any extra slaw on the side.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

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 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice tomato into ¼-inch pieces. Roughly chop olives. Trim and thinly slice scallions, separating whites from greens. Trim ends from cucumber; using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard core.
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 season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. Meanwhile, in a small bowl, combine tomato, olives, scallion whites, half the basil paste (use all for 4 servings) and a pinch of salt. In another small bowl, combine sour cream, feta, mayonnaise, half the za’atar spice (use all for 4), salt and pepper.
4. In a medium bowl, combine cucumber ribbons, coleslaw mix and a large drizzle of olive oil; season with salt and pepper. Wrap pitas in damp paper towels; microwave until warm and pliable, 30-60 seconds. Halve pitas; gently pull apart to create pockets. Spread insides of pitas with za’atar feta spread, then fill with chicken, olive basil salsa and cucumber slaw. Divide pitas between plates and serve with any remaining slaw on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well; just adjust cooking time as needed until they reach 165°F.

What can I substitute for basil paste?

You can use 2 tablespoons of fresh chopped basil or 1 teaspoon dried basil mixed with a little olive oil.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep pitas from getting soggy.