Za’Atar Feta Chicken Pita Pockets with Olive Basil Salsa

These pita pockets are anything but ordinary. Tender lemon-herb chicken thighs meet a creamy za’atar-infused feta spread, while a bright olive-basil salsa and crisp cucumber slaw add fresh, briny notes. Every bite is a perfect balance of savory, tangy and herbaceous flavors.

Stuff everything into warm, fluffy pitas for a satisfying handheld meal that comes together in just 20 minutes. Whether you’re looking for a quick weeknight dinner or a fun lunch, these pita pockets deliver big taste with minimal effort.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView 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

10 ounce Lemon-Herb Diced Chicken ThighsView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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 get to 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 and a pinch of salt. In a separate small bowl, combine sour cream, feta, mayonnaise, half the Za’atar Spice, salt and pepper.
4. In a medium bowl, combine cucumber, 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 breast instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Adjust cooking time as needed until the internal temperature reaches 165°F.

What can I use instead of za'atar?

If you don’t have za’atar, you can mix dried oregano, thyme, sesame seeds and a pinch of sumac or lemon zest.

How do I store leftovers?

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