Greek Chicken Pitas

For awhile now, I’ve wanted to try a recipe with Tzatziki sauce. Tzatziki sauce is frequently used when making gyros, and consists of yogurt, cucumbers, parsley, and can also include onion, dill, olive oil, and pepper. Ryan and I don’t eat at restaurants too often, and when we do, I always forget about a local Italian and Greek restaurant that serves up some fantastic gyros. For some odd reason, I get a gyro craving often, and never get to have one, so I’m happy to have found this recipe as a substitute for a real Greek gyro.

Greek gyros are almost always made with lamb, which I oddly happen to enjoy. This recipe calls for chicken, so it’s more “user-friendly” if you will. If you haven’t noticed from other posts, I like quick and easy meals. Most days Ryan and I come home tired from work, not really wanting to cook. With this recipe, I can come home, chop up the ingredients for the Tzatziki sauce and pitas, grill the chicken, and basically put dinner on the table with no fuss. It’s minimal prep and cook time, which I’ve come to appreciate!

While the recipe calls for pitas, I used tortillas. I looked at a few grocery stores, and none of them carried pitas, so I gave up. This girl does NOT like going to multiple grocery stores for food! I’m a one stop shopping kind of gal when it comes to groceries. I really enjoyed the use of tortillas, as they were light and filling, and still delicious. Yum!

Greek Chicken Pitas
recipe from Taste of Home
1/2 c. balsamic vinaigrette
1 lb. boneless skinless chicken breast halves
Cucumber Sauce:
1 c. plain Greek yogurt
1/2 c. finely chopped cucumber
1/4 c. finely chopped red onion
1 Tbsp. minced fresh parsley
1 Tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
8 pita pocket halves, OR white tortilla shells
1/2 c. sliced cucumber
1/2 c. grape tomatoes, chopped
1/2 c. sliced red onion
1/2 c. crumbled feta cheese

Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. (This step is completely optional-we didn’t like the balsamic vinaigrette taste, so we’ll omit next time they are made).

In a small bowl, combine the sauce ingredients; chill until serving.















Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170 degrees.

While the chicken is grilling, slice the cucumbers and onion, and chop the tomatoes.








Cut chicken into strips. Fill each pita half with chicken,cucumbers, tomatoes, onion, and cheese; drizzle with sauce.


2 Comments (+add yours?)

  1. Jess Almlie
    Aug 09, 2011 @ 09:29:36

    This looks so yummy I can’t wait to try it! PLUS, I am a big fan of anything quick and healthy for dinner. Thanks for posting! LOVE your blog!


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