Stuffed Pita Pockets with Chicken, Cucumber and Creamy Dill Sauce

There’s something magical about a pita pocket-it’s like a edible envelope that holds all your favorite flavors together. These stuffed pita pockets are a perfect example, packed with tender chicken, crunchy cucumber and tomato salad, a swipe of hummus and a tangy dill dressing that ties everything together. Whether you’re looking for a quick dinner or a satisfying lunch, this recipe comes together in just 20 minutes.

The beauty of this dish is its versatility. You can adjust the heat with your favorite hot sauce, pile on extra feta or even swap the chicken for grilled veggies. Every bite is a mix of creamy, crunchy and zesty-exactly what a great pita pocket should be. And don’t worry if it gets a little messy; that’s part of the fun!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 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 the ends off the cucumber, then quarter it lengthwise and slice into ½-inch-thick pieces. Halve the grape tomatoes. Pick the dill fronds from the stems and roughly chop them. Halve the lemon. Cut the pitas in half.
2. In a medium bowl, combine the cucumber, tomatoes, pepitas, half of the chopped dill, a generous drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss well.
3. In a small bowl, mix the sour cream with the remaining dill and another squeeze of lemon juice. Season with salt and pepper to taste. This is your creamy dill sauce.
4. Wrap the pita halves in a damp paper towel and place on a microwave-safe plate. Microwave for about 20 seconds until warm and pliable.
5. Spread a spoonful of hummus inside each pita half. Fill with the cucumber salad, then drizzle with the dill sauce. Sprinkle crumbled feta cheese on top and add hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works perfectly as a substitute for sour cream in the dill sauce.

How do I store leftovers?

Store the components separately: keep the cucumber salad, dill sauce and pitas in airtight containers in the refrigerator for up to 2 days. Assemble just before eating.

Can I make this gluten-free?

Absolutely! Use gluten-free pitas or large lettuce leaves as wraps instead.