Posted: Jan 23, 2013 6:30 AM
Whip up some ethnic flavors for an easy weeknight dinner! These Greek pitas are loaded with tzatziki sauce, grilled chicken, vine-ripe tomatoes, cucumbers, red onion, tangy feta cheese and Kalamata olives. Have a little Greek salad on the side and you are in for a real dinner treat!

Who doesn't love stuffing a pita pocket with fresh, light and fabulous ingredients? Loaded with tons of traditional Greek flavors, these pitas are filled with homemade tzatziki sauce, grilled chicken and delicious veggies. These flavorful pockets will most definitely be a hit at your table!

Sure, you can use store-bought tzatziki sauce, but making it from scratch is quick and easy. And better yet, it is scrumptious, fresh and healthy when made with nonfat Greek yogurt.

Homemade tzatziki sauce

Homemade tzatziki sauce


  • 1-1/2 cups plain Greek yogurt
  • 1 English cucumber, peeled, seeded and chopped
  • 1 small garlic clove
  • 2 tablespoons fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Kosher salt and freshly ground pepper


  1. Put the cucumber, garlic, dill, olive oil, lemon juice, lemon zest and a sprinkle of salt into a food processor. Pulse to combine and well pureed.
  2. Place the cucumber mixture in a bowl. Add the Greek yogurt and stir to combine.
  3. Add a dash of freshly ground pepper and adjust the salt, according to your taste. Set aside.

Greek chicken pitas ingredients

Greek chicken pitas

Serves 6


  • 6 pita bread pockets, cut in half
  • 2 cups chopped grilled chicken
  • 2 cups chopped Romaine lettuce
  • 1-1/2 cups chopped vine-ripe tomatoes
  • 1-1/2 cups chopped English cucumber
  • 1 cup sliced red onion
  • 1 cup pitted Kalamata olives, cut in half lengthwise
  • 6 ounces of crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Greek seasoning
  • Kosher salt and freshly ground pepper


  1. In a large bowl, whisk together the olive oil, white wine vinegar, lemon juice, Greek seasoning and a dash of Kosher salt and freshly ground pepper to create the dressing.
  2. Add the Romaine lettuce, tomatoes, cucumber, red onion, olives and feta cheese on top of the dressing in the bowl. Toss to coat to create the Greek salad.
  3. Spread the homemade tzatziki sauce inside the pita bread pocket halves. Add the grilled chicken and Greek salad mixture to each half.
  4. Serve and enjoy!

Greek pita salad

Be a clever chef!

  • Serve the leftover Greek salad mixture as a side for the Greek chicken pitas.
  • Use the leftover tzatziki sauce as a dip for veggies.
  • Toast the pita bread pockets, top with tzatziki sauce, grilled chicken and Greek salad mixture to serve open faced.

Rachel's suggested wine pairing

What grows together, goes together! I am all about a regional wine pairing with this dinner! Try something new and different and go Greek! Try an Assyrtiko, a minerally, bone-dry, citrus-edged white wine or a Moscofilero, a Peloponnesian white wine with tangerine and blossom scents, both from Greece.

Greek Chicken pitas

More easy weeknight dinners

Grilled chicken and arugula salad
Chicken enchilada salad bowls
Speedy weeknight broccoli pesto pasta