Best Greek Chicken Pitas Recipes

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator 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, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

GREEK CHICKEN PITAS

Steps:

• Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions.
• Cover, and cook on High for 6 hours.
• In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking.
• When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

GREEK SALAD CHICKEN PITAS

Steps:

• Mix together the garlic and oregano. Place chicken on a baking sheet and sprinkle with half of garlic mixture. Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a medium bowl, mix the yogurt, lemon juice, cucumbers, and remaining garlic mixture. Season to taste with salt and pepper. Divide the chicken, yogurt sauce, tomatoes, olives, and pepper among the pita pockets.

GREEK GRILLED CHICKEN PITAS

Steps:

• 1. Pour vinaigrette into a large re-sealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
• 2. In a small bowl, combine the sauce ingredients; chill until ready to serve.
• 3. Preheat grill or oven broiler.
• 4. Drain and discard marinade. Grill or broil chicken breasts until done, turning halfway through cooking to ensure even cooking on both sides, about 5 to 8 minutes each side or until a thermometer reads 170°. Cut chicken into thin strips.
• 5. Fill each pita half with chicken, cucumber, olives, tomatoes, onion and cheese. Spoon cucumber sauce on top of each pita half. Serve immediately

GREEK GRILLED CHICKEN PITAS

Steps:

• Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served. Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano and 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 4-5 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!

WEIGHT WATCHERS GREEK CHICKEN PITAS

Steps:

• In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours.
• Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes.
• Meanwhile, combine sauce ingredients in a small bowl; stir well.
• Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE RECIPE

Steps:

• Notes for the Cook: Make ahead. You can make the Tzatziki Sauce and the chicken the day before if you like. I usually put it all together in the morning or the night before and then just cook up the chicken when I am ready to serve it. It's also great for a reheat so you can make the chicken ahead of time and reheat it to serve. If you have a big crowd just double or triple the recipe and warm the pitas on a cookie sheet in the oven. It is also great served with a Greek salad. You can even put the chicken on skewers and grill it and serve it over a creek salad with the sauce and pitas on the side.

GREEK CHICKEN PITAS

Steps:

• Combine chicken, cheese, mayonnaise, bell pepper, onions, vinegar, and oregano together in a small mixing bowl.
• Divide among pita halves, spooning evenly among each.
• Top each pita with alfalfa sprouts and toasted walnuts.
• Serve.

GREEK CHICKEN PITAS

Steps:

• To make the marinade simply mix greek dressing, greek seasoning, white wine vineger and the zest and juice of one lemon then whisk together and pour over chicken in gallon size ziploc and put in the fridge for 1 to 2 hours. When your ready to grill the chicken (grill pan will work too) preheat oven to 250 degrees and put in the pitas wrapped in aluminum foil. In a serving bowl mix together the cucumber, lettuce, red pepper, red onion, olives and the zest of the other lemon. When the chicken is ready to take off the grill, place on serving platter, and cover with the juice of 1 lemon. Place aluminum foil over it and let it rest for 10 minutes. Right before serving simply slice the chicken on cutting board and return it to the platter.