Za’atar Feta Chicken Pitas with Olive Basil Salsa and Cucumber Slaw

These stuffed pita pockets are packed with bold, fresh flavors. Tender chicken thighs seasoned with lemon and herbs are paired with a creamy za’atar-infused feta spread, a bright olive-basil salsa and a crunchy cucumber slaw. Everything comes together in minutes for a handheld meal that’s perfect for busy weeknights.

The combination of tangy feta, briny olives and aromatic za’atar gives these pitas a Mediterranean-inspired twist. Serve them warm with extra slaw on the side for a satisfying dinner that’s ready in a flash.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 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

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

20 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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 cooking 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 a separate 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, scallion greens 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 a different type of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed until the chicken is cooked through.

What can I substitute for za'atar spice?

Za’atar has a unique flavor, but you can mix dried thyme, sesame seeds and sumac if available. Otherwise, a blend of oregano and sesame seeds can work.

How do I store leftovers?

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