Best Greek Chicken Pita Recipes

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 GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD F

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO

Steps:

• For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.

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 PITA SANDWICH

Steps:

• Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
• Prepare Tyson chicken according to package directions.
• While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
• To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.

GREEK CHICKEN PITA PIZZAS

Steps:

• Heat oven to 425°.
• Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
• Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
• Bake until cheese melts and the pita bread crisps, about 8 minutes.

SLOW-COOKER GREEK CHICKEN PITA FOLDS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, garlic, lemon-pepper seasoning, oregano and allspice. Add chicken; coat with seasoning mixture.
• Cover; cook on Low heat setting 6 to 8 hours.
• About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker; place on plate. Stir yogurt into onion mixture. Shred chicken by pulling apart with 2 forks. Spoon chicken onto warm pita breads. Spoon onion mixture, using slotted spoon, onto chicken. Top with tomato and cucumber. Fold pita breads in half to serve.

GREEK CHICKEN SALAD WITH WHOLE WHEAT PITA AND YOGURT WITH APRICOTS

Steps:

• Preheat the grill to medium and lightly brush the grate with oil.
• Combine the apricots and orange juice in a small, microwave-safe bowl. Microwave until the apricots are soft, about 3 minutes. Set aside.
• Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt and some pepper. Slowly drizzle in the olive oil while whisking. Sprinkle the chicken breasts all over with 1/4 teaspoon salt and some pepper, then toss with 2 tablespoons of the dressing. Grill the chicken until nicely marked and it reaches an internal temperature of 165 degrees F, 4 to 5 minutes per side. Let rest for a few minutes, then slice.
• Brush the pitas with some of the remaining dressing and grill lightly on each side. Cut each into six triangles. Combine the lettuce, tomatoes, pepperoncini and cucumbers with the remaining dressing. Divide the chicken, pita and salad evenly among four plates.
• For dessert, divide the yogurt among four small bowls and top with the apricots and juices, serve.

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 SALAD ON PITA CHIPS

Steps:

• Add chicken to a large bowl and stir in celery, olives, sundried tomatoes, and feta.
• In a small, separate bowl, whisk KRAFT Mayo and GOOD SEASONS Greek Salad Dressing Mix together.
• Add this to the chicken mixture and stir until everything is well coated. Cover and place in refrigerator for 2 hours (this helps the flavors blend together!)
• When ready to serve, remove from fridge and either place in a serving dish surrounded with pita chips or top individual pita chips with a tablespoon of chicken salad mixture.

GREEK CHICKEN PITA FOLDS

Steps:

• In a 4-6 quart slow cooker combine onion, garlic, chicken, lemon-pepper oregano and allspice. MIX and ensure chicken is coated with seasoning.
• Cover and cook on low for 6-8 hours.
• About 10 minutes before serving, heat pita bread as directed on package.
• Remove chicken from slow cooker and pull apart with fork if needed (it will probably fall apart on it's own).
• Stir yogurt into onion mixture
• Serve: Spoon chicken into warm pita, spoon yogurt sauce over chicken and top with tomato and cucumber.

SHANNON'S ALMOST LIKE WENDY'S GREEK CHICKEN PITA

Steps:

• Saute the chicken in a small skillet sprayed with nostick cooking spray, sprinking with spices before you begin cooking.
• Cook until brown on the outside and white on the inside.
• Set aside.
• Heat the pitas for 20 seconds in your microwave or until warm.
• Layer each pita with half of the chicken, cucumber, red onion, spinach, feta then top with about 1-2 tablespoons of dressing.
• Fold each up like a taco and enjoy.
• By the way,you can add shredded carrots and red cabbage if desired to make it more like the original.

TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO

Steps:

• For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.

GREEK CHICKEN PITA

Steps:

• Directions •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. 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°. • Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings. Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 2 cups fat-free yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed