How to Make the Best Greek Chicken Pita Recipe at Home

Greek Chicken Pitas with Homemade Tzatziki

Juicy, tender Greek chicken pitas with a quick homemade tzatziki sauce. Perfect for a make-ahead dinner.

Print Recipe Pin Recipe

Servings: 1

Course: Chicken, Dinner, Main Course

Cuisine: Greek

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the chicken

• 2 pounds chicken tenderloins
• 1 1/2 tablespoons California olive oil
• 1 tablespoon freshly squeezed Meyer lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Kosher salt to taste
• freshly ground black pepper to taste
• 6 pita flatbreads
• 2 cups shredded romaine lettuce
• 2 cups cherry tomatoes, halved
• 1 medium red onion, thinly sliced

For the tzatziki sauce

• 3/4 cup plain Greek yogurt
• 1/2 cup grated English cucumber squeezed dry
• 2 tablespoons chopped fresh dill
• 2 tablespoons freshly squeezed Meyer lemon juice
• 2 teaspoons Meyer lemon zest
• 1 clove garlic, minced
• Kosher salt to taste
• freshly ground black pepper to taste

Method

 

Marinate the chicken

1. In a large resealable plastic bag, combine the chicken tenderloins, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Seal the bag and massage to coat evenly. Refrigerate for at least 2 hours or up to overnight, turning the bag occasionally.

Cook the chicken

1. Preheat an outdoor grill or a cast-iron grill pan over medium heat (about 350°F). Remove the chicken from the marinade and let any excess drip off. Grill the chicken, turning once or twice, until cooked through and the internal temperature reaches 165°F, about 8 minutes total. Transfer to a plate and let rest for 5 minutes.

Assemble the pitas

1. While the chicken rests, warm the pitas on the grill or in a dry skillet for 1 to 2 minutes per side. Halve the pitas and open to form pockets. Slice the chicken into strips.
2. Fill each pita half with sliced chicken, shredded romaine, cherry tomatoes, red onion, and a generous dollop of tzatziki sauce. Serve immediately.

Make the tzatziki sauce

1. In a medium bowl, stir together the Greek yogurt, grated cucumber, dill, lemon juice, lemon zest, and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 38gFat: 11gSaturated Fat: 3gCholesterol: 95mgSodium: 720mgFiber: 3gSugar: 6g

Notes

For best flavor, marinate the chicken overnight but not longer than 24 hours, as the acid can make the meat mushy. If you don't have tenderloins, substitute boneless skinless chicken breasts cut into 1/2-inch thick strips. To prevent sticking, make sure your grill or pan is clean and well-oiled before cooking. Work in batches if needed to avoid overcrowding; this ensures a good sear. Leftover chicken stays juicy when reheated in a 350°F oven covered with foil for about 10 minutes. For a lighter meal, skip the pita and serve the chicken and toppings over a bed of greens as a Greek salad.

Tried this recipe?

Let us know how it was!

Why This Greek Chicken Pita Recipe Works

Standing over a hot stove in July? No thanks. Honestly, the last thing I want to do when it’s 90 degrees outside is turn on the oven. That’s why this greek chicken pita recipe has become my go-to summer dinner. It’s quick, it’s fresh, and it doesn’t heat up the whole house.

The magic is in the marinade. A simple mix of California olive oil, Meyer lemon juice, garlic, and dried herbs transforms chicken tenderloins into something seriously flavorful. And the best part? You can throw it all together in a bag, let it hang out in the fridge for a couple hours, and then grill it in about 8 minutes. I’m not kidding when I say this is the easiest chicken you’ll ever make.

Plus, the whole thing feels like a vacation. You get that warm, slightly charred pita, the cool hit of tzatziki against the grilled chicken, and the crunch of fresh veggies. It’s a Mediterranean wrap situation that everyone at the table can customize. My kids love building their own, and I love that I’m not slaving away in a hot kitchen. Trust me, you need this in your life.

Ingredients for Greek Chicken Pitas

Here’s what you’ll need to make these greek chicken pitas. The ingredient list is short, but each one pulls its weight. I’ve added a few notes on what to look for at the store.

• Chicken tenderloins: These are my secret weapon. They’re thin, cook fast, and stay juicy. You can use boneless skinless chicken breasts cut into strips, but tenderloins are just so much easier.
• California olive oil: A good quality olive oil makes a difference in the marinade. It helps the flavors cling to the chicken and keeps it moist on the grill.
• Meyer lemon juice: Meyer lemons are a bit sweeter and less acidic than regular ones. If you can’t find them, a regular lemon works fine. I’ll talk more about that in the FAQ.
• Garlic, dried oregano, dried thyme, paprika: The classic Greek flavor combo. The oregano and thyme are earthy, the paprika adds a little warmth, and the garlic is, well, garlic.
• Pita flatbreads: Look for the kind that have a pocket. You’ll warm them up just before serving so they’re soft and pliable.
• Shredded romaine lettuce, cherry tomatoes, red onion: The fresh, crunchy filling. The sweetness of the tomatoes and the bite of the red onion are perfect together.
• For the tzatziki: Plain Greek yogurt, English cucumber, fresh dill, more Meyer lemon juice and zest, and a clove of garlic. That’s it. It’s so much better than store-bought.

Honestly, you can play around with the toppings. If you don’t have romaine, use arugula. No cherry tomatoes? Chop up a regular one. The recipe is forgiving, and that’s what I love about it.

How to Make Homemade Tzatziki Sauce

Let’s talk about the tzatziki. This yogurt sauce is the heart of any good Greek chicken pita recipe. It’s creamy, tangy, and so refreshing. And it takes about five minutes to throw together.

The key step is grating the cucumber and then squeezing out as much water as you can. Seriously, don’t skip this. If you don’t squeeze it, your tzatziki will be watery and sad. I use a clean kitchen towel or a few layers of paper towels and really wring it out. You’ll be surprised how much liquid comes out.

Then you just stir everything together: the Greek yogurt, the squeezed cucumber, fresh dill, lemon juice, lemon zest, and a little minced garlic. Season with salt and pepper. That’s it. The longer it sits in the fridge, the better it gets, so making it a few hours ahead is a great idea.

If you’re in a real pinch, store-bought tzatziki works. But homemade is so much brighter and fresher. Plus, you control the garlic level. I like mine pretty garlicky, but you can dial it back.

Tips for Perfect Greek Chicken

Getting the chicken right is the most important part. Here are a few things I’ve learned from making this greek chicken pita recipe over and over.

• Marinate for at least 2 hours, but not more than 24. The acid in the lemon juice tenderizes the chicken. But if you leave it too long, it can make the meat mushy. I usually aim for 2 to 4 hours, which is plenty of time for the flavors to sink in.
• Get your grill or pan hot. Medium heat is perfect. You want a good sear on the chicken without burning the outside. If you’re using a cast-iron grill pan, let it heat up for a good 5 minutes before adding the chicken.
• Don’t overcrowd the pan. If you pile all the chicken in at once, it will steam instead of sear. Work in batches if you need to. It only takes about 8 minutes total, so it’s not a big deal.
• Let it rest. After the chicken comes off the grill, let it sit for 5 minutes. This lets the juices redistribute so the meat stays moist. Then slice it into strips.

One more thing: if you’re using an outdoor grill, the smoky flavor is amazing. But a stovetop grill pan works just as well. And an air fryer? I haven’t tried it with this recipe, but I bet it would work. Just adjust the time and keep an eye on it.

How to Assemble the Pitas

This is the fun part. While the chicken is resting, warm up your pitas. You can throw them on the grill for a minute or two per side, or heat them in a dry skillet. You just want them soft and pliable. A warm pita that cracks when you try to fold it is a tragedy. Trust me, I’ve been there.

Once they’re warm, cut each pita in half and gently open the pocket. Don’t rip it! If the pocket is stubborn, use a knife to carefully open it a bit. Then start filling. I like to put a little tzatziki on the bottom, then add the sliced chicken, shredded romaine, cherry tomatoes, and red onion. Finish with another generous dollop of tzatziki on top.

If you’re serving a crowd, set everything out on a big platter and let everyone build their own. It’s a great way to get kids involved, and it means I don’t have to play short-order cook for everyone’s specific preferences. My daughter skips the red onion, my son adds extra tomatoes, and I pile on as much tzatziki as humanly possible.

For a lighter version, skip the pita entirely and serve everything over a bed of romaine lettuce. It’s like a Greek salad with chicken on top. Delicious either way.

What to Serve with Greek Chicken Pitas

These greek chicken pitas are pretty much a meal on their own, but a few simple sides can really round things out. Here are some of my favorites.

• A simple Greek salad: Toss together cucumber, tomatoes, red onion, and maybe some olives with a little olive oil and lemon juice. It’s the perfect cool, crunchy side.
• Lemon potatoes: Roasted potatoes with lemon and oregano are a classic Greek pairing. They’re a bit more work, but so worth it.
• Roasted veggies: Zucchini, bell peppers, and eggplant all work great. Just toss them with olive oil, salt, and pepper, and roast until tender.
• Store-bought fries: No shame in this game. I’ll sometimes grab a bag of frozen fries and bake them off while the chicken is marinating. It’s a kid-approved move.

And honestly, sometimes I just serve it with extra pita and a big bowl of tzatziki for dipping. That’s a perfect summer dinner in my book.

Storage and Leftovers

This greek chicken pita recipe is great for meal prep. Here’s how to handle leftovers so nothing goes to waste.

Store components separately. The cooked chicken, tzatziki sauce, and chopped veggies should all go in their own airtight containers in the fridge. The chicken and tzatziki will keep for about 4 to 5 days. The veggies might get a little sad after a couple days, but they’re still fine for lunch.

Reheating the chicken: The best way to reheat leftover chicken is in a 350°F oven, covered with foil, for about 10 minutes. This keeps it from drying out. You can also microwave it in 30-second bursts, but it won’t be as juicy.

Don’t assemble the pitas ahead of time. If you fill the pitas and then store them, they’ll get soggy. Keep everything separate and assemble right before you eat. Leftover pita bread can be wrapped in foil and reheated in a dry skillet.

If you want to freeze the chicken, go for it. Just marinate and cook it, let it cool completely, then freeze in a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat as above.

Frequently Asked Questions

More Greek Recipes to Try

If you love this greek chicken pita recipe, you might also enjoy some of my other Mediterranean-inspired dishes. They’re all about big flavors and easy cooking.

• Easy Lemon Oregano Chicken Skewers: Perfect for grilling and great with the same tzatziki sauce.
• Greek Salad with Homemade Vinaigrette: The ultimate side dish for any summer meal.
• Simple Roasted Lemon Potatoes: Crispy on the outside, fluffy on the inside.

I hope you love this recipe as much as I do. It’s become a staple in my house, especially during the summer. The combination of juicy grilled chicken, cool tzatziki, and fresh veggies wrapped in warm pita is just unbeatable. Make them this week and tell me how it goes! And if you’re looking for more inspiration, I’m always pinning new ideas over on my Pinterest board. I’d love to see what you create.

Source: Nutritional Information