Best Greek Grilled Chicken Pitas Recipes

GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

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.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

GREEK GRILLED CHICKEN PITAS

Greek Grilled Chicken Pitas image

This is from the Taste of Home website. It was a great recipe as written, but I add mint and Kalamata olives when I make these. So I've added them to the ingredient list because I think those two changes make the pitas even more delicious. They're pretty filling, so I don't always serve side dishes to go along with the pita...

Provided by Vickie Parks

Categories Sandwiches

Time 4h35m

Number Of Ingredients 19

Ingredients

MARINADE
1/2 c balsamic vinaigrette
1 lb skinless chicken breasts
CUCUMBER SAUCE
1 c plain greek yogurt
1/2 c finely chopped cucumber
1/4 c finely chopped red onion
1 Tbsp fresh mint or fresh parsley
1 Tbsp lime juice
2 clove garlic, minced
1/4 tsp salt
1 pinch black pepper
PITA POCKETS
8 pita pocket halves
1/2 c chopped cucumber
1/2 c kalamata olives, quartered
1/2 c grape tomatoes, chopped
1/2 c chopped red onion
1/2 c crumbled feta cheese

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

GREEK GRILLED CHICKEN PITAS image

Yield 8

Number Of Ingredients 15

Ingredients

1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped

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!