If you’re craving a meal that’s fresh, flavorful, and ready in under 30 minutes, this chicken pita recipe is exactly what you need. It brings together tender, seasoned chicken, crisp veggies, and cool, creamy sauce — all wrapped up in soft, warm pita bread. Whether you’re looking for a quick lunch, an easy weeknight dinner, or a satisfying meal prep option, this recipe checks all the boxes.
Inspired by Mediterranean flavors, this dish combines juicy grilled or pan-seared chicken with bright herbs, garlic, lemon, and a touch of spice. Add a layer of tzatziki or yogurt-based sauce, pile on fresh veggies like cucumber, tomato, and red onion, and you’ve got a handheld meal that feels both light and filling.
What’s great about this recipe is how versatile it is:
- Use pita pockets or flatbread wraps
- Keep it classic with lettuce and tomato, or jazz it up with feta, olives, or pickled onions
- Make it low-carb by skipping the pita and serving it in lettuce cups or over a salad
This is the kind of meal that’s easy to personalize and always delivers — it’s healthy, crave-worthy, and a breeze to throw together with pantry staples and fresh ingredients.
Ingredients
This chicken pita recipe is all about fresh ingredients and bold flavor. Whether you’re going for a Mediterranean-style vibe or building a hearty, satisfying wrap, this ingredient list gives you plenty of room to customize.
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
🧠 Tip: Marinate for at least 15 minutes (or up to 12 hours) for maximum flavor.
For the Pitas:
- 4 pita breads or flatbreads, warmed
(Choose pocket-style for stuffing, or flat for folding like a wrap.)
Toppings & Fillings:
- 1 cup chopped cucumber
- 1 cup diced tomatoes
- ½ red onion, thinly sliced
- 1 cup shredded lettuce or arugula
- ½ cup crumbled feta cheese (optional but delicious)
- Kalamata olives, pitted and sliced (optional)
For the Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 small clove garlic, grated or minced
- 1 tsp lemon juice
- Pinch of salt
🥄 Mix all ingredients until smooth — this makes a quick tzatziki-style sauce perfect for drizzling or spreading.
ingredient Notes:
- Chicken alternatives: Grilled tofu, halloumi, or falafel for a vegetarian twist.
- Add spice: A dash of cayenne or chili flakes in the marinade gives it a little heat.
- Meal prep friendly: Cooked chicken and chopped veggies can be stored separately for quick assembling throughout the week.
This ingredient list is designed to deliver maximum flavor with minimal fuss. Once you’ve got everything ready, the real fun begins — building and layering your perfect pita.
Instructions
This chicken pita recipe comes together in just a few easy steps, and it’s super flexible — you can grill, pan-sear, or even bake the chicken depending on what you have available. Here’s how to bring it all together for a flavorful, satisfying meal:
1. Marinate the Chicken
In a bowl, combine the olive oil, garlic, lemon juice, oregano, cumin, paprika, salt, and pepper.
- Add the sliced chicken and toss well to coat.
- Let it marinate for at least 15 minutes (or up to 12 hours in the fridge).
Short on time? Even 10 minutes will give a nice boost of flavor.
2. Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
- Cook the marinated chicken for about 4–5 minutes per side, or until fully cooked and golden brown.
- Remove from heat and let rest for a couple of minutes before slicing into strips.
✅ Use a meat thermometer to check that internal temp hits 165°F (75°C).
3. Make the Sauce
While the chicken cooks, mix together the Greek yogurt, olive oil, garlic, lemon juice, and a pinch of salt in a small bowl.
- Stir until smooth and creamy.
- Set aside for drizzling or spreading inside the pita.
4. Warm the Pitas
Lightly warm your pita bread in a dry skillet or in the oven for 1–2 minutes, just until soft and pliable.
- If using pockets, carefully open them up.
- For flatbreads, they’re ready to fold and roll.
5. Assemble the Pitas
Time to layer the goodness:
- Start with a spoonful of yogurt sauce on the pita.
- Add sliced grilled chicken.
- Top with chopped cucumber, tomato, onion, lettuce, and any extras like feta or olives.
- Drizzle with more sauce and fold or wrap tightly.
Serve immediately for best texture and flavor. Add a toothpick or parchment wrap if taking it to-go!
6. Optional – Make It a Platter
Skip the wrap and serve everything deconstructed: warm chicken, toppings, and pita triangles on a platter for a DIY mealtime that’s perfect for guests or picky eaters.
This method keeps things simple while letting the fresh flavors shine — every bite has that perfect balance of juicy chicken, crunchy veggies, creamy sauce, and warm bread.
Tips & Variations
One of the best things about this chicken pita recipe is how adaptable it is — whether you’re cooking for picky eaters, watching your carbs, or craving bold flavors, you can tweak it to suit your mood and your pantry.
Here are some simple ways to elevate, personalize, or simplify your pitas:
Smart Cooking & Prep Tips
- Marinate in advance:
For maximum flavor, marinate the chicken the night before and keep it refrigerated. It makes assembly a breeze the next day. - Use a meat thermometer:
Chicken is fully cooked at 165°F (75°C) — using a thermometer ensures juicy, safe results every time. - Slice against the grain:
After cooking, slice the chicken thinly against the grain for a more tender bite that’s easier to layer into pitas.
Tasty Variations to Try
- Go spicy:
Add a pinch of chili flakes, harissa, or a drizzle of sriracha to the marinade or sauce for heat. - Make it creamy:
Stir a spoonful of tahini into the yogurt sauce for a richer, nutty flavor. - Low-carb option:
Swap the pita for lettuce wraps or serve the filling over a grain bowl with quinoa or cauliflower rice. - Mediterranean twist:
Top with hummus, feta, kalamata olives, or a spoonful of tabbouleh for added texture and flavor. - Grill it all:
Toss your pita directly on the grill for a slightly charred edge — it brings out even more depth in the bread.
Bonus Time-Savers:
- Use pre-cooked chicken if you’re in a rush — just reheat and season it in the pan.
- Chop veggies ahead of time and store them in containers for quick weekday lunches.
This recipe is endlessly flexible — once you’ve got the base down, feel free to mix, match, and build the pita that suits you best. It’s the kind of meal that fits into your routine but never feels routine.
Serving Suggestions
This chicken pita recipe is satisfying on its own, but pairing it with the right side or presentation can turn it into a full-on meal experience. Whether you’re serving it for lunch, dinner, or a casual get-together, here are some easy ways to make it shine.
Fresh Side Dishes That Complement the Pita
- Simple Greek salad – cucumber, tomato, red onion, olives, and feta with olive oil and lemon
- Roasted potatoes or sweet potato wedges – crispy on the outside, soft on the inside
- Hummus and veggie sticks – adds extra protein and crunch to the meal
- Tabbouleh or couscous salad – refreshing, herby, and light
💡 Want a lighter plate? Serve your chicken and toppings over a bed of arugula or romaine instead of pita.
What to Drink With It
- Iced mint tea – cooling and aromatic, a perfect balance for the spiced chicken
- Lemon or cucumber-infused water – crisp and clean with each bite
Creative Ways to Serve It
- Pita platter board:
Set out grilled chicken, sauces, toppings, and pitas so everyone can build their own — ideal for entertaining. - Mini pita pockets:
Use small pita rounds or cut full ones in half for a kid-friendly or appetizer version. - Deconstructed bowl:
Skip the wrap and build a Mediterranean bowl with chicken, greens, grains, and sauce.
Whether you’re keeping it simple or going all out, this chicken pita fits into any mealtime setting. Just add your favorite sides and drinks, and you’ve got a delicious, well-rounded spread in no time.
Frequently Asked Questions
Got a few questions before diving into this delicious chicken pita recipe? You’re not alone! Here are the most common things readers want to know — along with practical answers to help you get it just right.
1. Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver. Just shred or slice it, warm it in a pan with a little olive oil and your favorite spices, and you’re ready to build your pitas.
2. What kind of pita should I use?
Both pita pockets and flatbreads work well. Pockets are perfect for stuffing, while flatbreads are great for wrapping or folding like a gyro. Choose what suits your style (or what’s in your pantry!).
3. Can I make this recipe ahead of time?
Yes! You can prep the chicken, chop the veggies, and mix the sauce in advance. Store each component separately in the fridge and assemble when ready to eat. It’s perfect for meal prep or packed lunches.
4. How do I keep the pita from falling apart?
To prevent tearing, warm the pita before using — a quick toast in a skillet or oven makes it more pliable. If you’re stuffing it heavily, double-layer the pita or wrap it partially in parchment for support.
5. Is this recipe good for kids or picky eaters?
Definitely! You can tone down the spices and let everyone build their own pita with their favorite toppings. It’s fun, interactive, and customizable — a great way to keep everyone happy at the table.
6. Can I freeze leftovers?
You can freeze the cooked chicken, but not the full pita (bread and veggies won’t hold up well). Freeze the meat in an airtight container for up to 2 months and reheat when needed.
This recipe is meant to fit into real life — flexible, forgiving, and full of flavor. Whether you’re making it from scratch or giving leftovers a new twist, it’s all about keeping things simple and delicious.
chicken pita recipe
Ingredients
For the Chicken Marinade:
- 1 lb boneless skinless chicken breast (or thighs), thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves minced
- Juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Pita & Fillings:
- 4 pita breads or flatbreads
- 1 cup cucumber chopped
- 1 cup tomato diced
- ½ red onion thinly sliced
- 1 cup lettuce or arugula
- ½ cup crumbled feta optional
- Kalamata olives optional
For the Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 garlic clove grated
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Marinate chicken in olive oil, garlic, lemon, and spices.
- Cook chicken in a skillet or grill pan until golden and cooked through.
- Mix yogurt sauce in a small bowl until smooth.
- Warm pitas and prep veggies while chicken rests.
- Assemble by spreading sauce, layering chicken and toppings, and wrapping or folding.
Notes
-
Marinate ahead for more flavor:
If you have time, let the chicken marinate for a few hours or overnight. It makes a noticeable difference in tenderness and taste. -
Use what you have:
No yogurt? Try sour cream or a dairy-free alternative. No pita? Wrap it in a tortilla or serve as a bowl. -
Warm the pita:
A quick toast in a skillet or oven brings the pita back to life and helps prevent tearing when filling. -
Keep components separate for meal prep:
Store the cooked chicken, chopped veggies, and sauce separately in the fridge and assemble just before eating. Perfect for busy weekdays! -
Make it a party platter:
Set up a build-your-own pita bar with a variety of toppings — it’s fun, interactive, and great for feeding a crowd.