Greek Grilled Chicken Pitas

Greek Grilled Chicken Pitas

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Vickie Parks


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 pockets, though I will sometimes include a few slices of fruit (fresh or canned, depending on what I have on hand).


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4 (prep time includes minimal marinating time)
4 Hr 20 Min
15 Min



  • 1/2 c
    balsamic vinaigrette
  • 1 lb
    skinless chicken breasts

  • 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
  • 1 pinch
    black pepper

  • 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

How to Make Greek Grilled Chicken Pitas


  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

Printable Recipe Card

About Greek Grilled Chicken Pitas

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Greek
Hashtag: #Mediterranean

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