Best 12 Greek Chicken Pita Pockets Recipes

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

GREEK SALAD PITA POCKETS WITH GRILLED CHICKEN

Steps:

• Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
• Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
• In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
• Stuff each pita pocket half with grilled chicken and top with Greek salad.

SLOW COOKER GREEK CHICKEN PITA RECIPE - (4.3/5)

Steps:

• In a slow cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice. Mix to coat chicken with seasonings. Cover and cook on LOW for 4 to 6 hours. Heat pita bread as directed on package. Meanwhile, remove chicken from slow cooker to cutting board. Using two forks, shred chicken. To serve, stir yogurt into onion mixture in slow cooker. Spoon chicken into warm pita bread pockets. With slotted spoon, transfer onion mixture onto chicken. Top with tomato, cucumber and red pepper strips.

GREEK CHICKEN SALAD PITA POCKETS

Steps:

• In a small bowl, whisk together vinaigrette ingredients; set aside.
• In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette.
• Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad. Enjoy!

GREEK PITA POCKETS

Steps:

• In small bowl, stir together yogurt and lemon juice; set aside.
• In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onion, olives, and mushrooms; cook 4 minutes more.
• Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta.
• Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

GREEK CHICKEN IN A PITA

Steps:

• In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
• In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

GREEK CHICKEN PITA POCKETS - CROCK POT!

Steps:

• Place chicken in greased crock pot.
• Top the chicken with onions, lemon pepper and oregano.
• Cook on low for 6-8 hours.
• 10 minutes before serving, remove the chicken and shred it with two forks.
• It should just fall apart.
• Put the shredded meat back into the pot.
• Stir in the yogurt.
• To make the sandwich, split open your pita bread and spoon the chicken inside.
• This would be wonderful with some sliced tomatoes and cucumbers and some hummus on the side.
• Enjoy!

GREEK CHICKEN GYROS WITH TZATZIKI SAUCE

Steps:

• Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
• To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.
• To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
• Chicken can be cooked on grill or in skillet. To cook on grill -- place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
• To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
• Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.

GREEK PITA POCKETS

Steps:

• Mix all ingredients except bread.
• Spoon about 1/2 cup of the cheese mixture into each pita bread half.

GREEK CHICKEN & CUCUMBER PITA SANDWICHES WITH YOGURT SAUCE

Steps:

• Combine lemon zest, lemon juice, 3 tsp. oil, oregano, 2 tsp. garlic, and crushed red pepper in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
• Meanwhile, toss grated cucumber with 1/4 tsp. salt in a fine-mesh sieve. Let drain for 15 minutes, then squeeze to release more liquid. Transfer to a medium bowl. Stir in yogurt, mint, dill, ground pepper, and the remaining 2 tsp. oil, 3/4 tsp. garlic, and 1/4 tsp. salt. Refrigerate until ready to serve.
• Preheat grill to medium-high.
• Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the center registers 165 degrees F, 3 to 4 minutes per side.
• To serve, spread some of the sauce inside each pita half. Tuck in the chicken, lettuce, red onion, tomatoes, and sliced cucumber.

CHICKEN SOUVLAKI PITAS

Steps:

• Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.
• Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.
• Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning - you can add more lemon juice or zest if you wish. Refrigerate until ready to use.
• Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.
• Thread chicken pieces onto four skewers. If you don't have metal skewers, soak bamboo skewers in water 20 minutes so they don't burn on the grill.
• Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn't burn.
• Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.
• Warm pitas on the grill or in the oven five minutes before serving.
• To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.