Chicken, Cucumber and Kalamata Olive Pita Pockets

Vickie Parks


This a quick and tasty snack or lunch dish. Using leftover chicken makes the preparation go rather quickly. It's pretty versatile too, because you can easily increase or decrease any of the ingredients to suit your preferences, and it'll still be tasty and quick. The Kalamata olives add a wonderful tang to the filling, and the cucumbers add a refreshing crispy touch.

This is my own recipe that I created for a Greek cooking challenge.

I submitted the ingredients on another site just to get the nutritional data, and it listed it as 283.4 calories per serving.

☆☆☆☆☆ 0 votes
15 Min
No-Cook or Other


1 cup
cooked chicken, finely chopped
6 large
grape tomatoes, quartered (or 1/2 of small tomato, chopped)
1/4 cup
chopped cucumber
1/4 cup
chopped kalamata olives
1/8 cup
crumbled feta cheese
1 Tbsp
chopped red onion
1 1/2 tsp
dried dill weed
1 tsp
dried basil leaves
1/2 tsp
1/2 tsp
black pepper
6-7 Tbsp
greek yogurt
pita pockets (or 3 flat pita bread rounds)


1Mix all ingredients together (except the pita bread) in a medium size mixing bowl. Adjust the amount of yogurt to reach the "salad consistency" you desire, just enough to hold the ingredients together.
2Stuff the chicken/cucumber mixture into 3 pita pockets. (Or fold the pita rounds in half and stuff the chicken/cucumber mixture inside the folded pitas). Serve immediately.

About Chicken, Cucumber and Kalamata Olive Pita Pockets

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy