chicken pita recipe
This chicken pita recipe is quick, flavorful, and perfect for lunch or dinner. Juicy chicken, fresh veggies, and creamy sauce wrapped in warm pita.
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.