Quick Greek Chicken Pita Pockets with Garlicky Feta Spread

Pita pockets are the ultimate sandwich superheroes-light, fluffy and ready to hold whatever you stuff inside. When you’re making a pita sandwich, it better be fully loaded and this one delivers. Creamy feta spread, lemony chicken and a crunchy Greek salad come together in a handheld meal that’s as satisfying as it is quick.

Thanks to fully cooked chicken breasts, this recipe takes just 15 minutes from start to finish. It’s the perfect weeknight dinner when you want something fresh, flavorful and fast. Get ready for pita perfection!

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Make the garlicky feta spread: In a small bowl, combine feta cheese, sour cream and minced garlic. Zest half the lemon and add the zest to the bowl. Stir until smooth. Season with salt and pepper to taste.
2. Prepare the Greek salad: Dice the tomato, cucumber and shallot. Place in a bowl. Squeeze the juice from the lemon half over the vegetables. Toss to combine. Season with salt and pepper.
3. Warm the chicken: If using fully cooked chicken breasts, warm them according to package directions (usually microwave for 1-2 minutes or until heated through). Slice or shred the chicken.
4. Assemble the pitas: Warm the whole wheat pitas in a dry skillet or microwave for about 30 seconds. Cut each pita in half to create pockets. Open each pocket gently.
5. Fill each pita half with a generous spread of the garlicky feta mixture. Add sliced chicken and top with the Greek salad. Serve immediately.

Recipe Tips

FAQ

Can I use regular pitas instead of whole wheat?

Yes, any type of pita bread works well for this recipe.

How should I store leftovers?

Store the components separately in the fridge. The feta spread and salad will keep for up to 2 days. Assemble just before serving.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra veggies like roasted red peppers or olives for a hearty vegetarian version.