Greek pitas filled with grilled chicken, sun-dried tomatoes, olives, cucumber, and feta cheese tossed in a cool and creamy Greek yogurt dressing.
First things, first. We’ve made some changes around here – New logo! New site layout! New fonts and colors! Girl Gone Gourmet, now in it’s seventh year(!), has gotten a little make-over. It’s just a little more pulled together now, don’t you think?
Many of the features are the same – looking for something specific? Use the search box in the side bar. Want main course, side dish, or dessert recipes? Just click on “Home” in the main menu above and scroll to the category you’d like to explore. I’m loving the new look and I hope you do, too!
Thanks to the help I got from Courtney at Restored 316 Designs I didn’t have to do much to get this new site and logo thing done except to nod and silently “sqweee!” in my head every time she sent over options. So while Courtney was dealing with my “what about this color with this font?” requests, I was munching on whole wheat Greek pitas and catching up on The Real Housewives of New York.
All the Good Things
These Greek pitas are basically a lightened up chicken salad (no mayo in sight!) with a Mediterranean flair. In other words, they’re deliciously-healthy as opposed to sad-healthy, which seems to be the fate of a lot of lightened-up healthy dishes.
They’re simple to make, but don’t let that fool you. There’s a lot happening inside that pita like sweet sun-dried tomatoes, briny kalamata olives, crisp cucumber, and crumbly feta cheese. It’s a lot of the same stuff that’s in my 15-minute Mediterranean pasta except this time it’s all mixed up with juicy grilled chicken and stuffed into a whole wheat pita.
Almost Tzatziki Dressing
There’s a restaurant in town (called Kipos if you’re ever in the area) that makes the most amazing tzatziki dip. It’s so creamy and fresh it’s all I can do to not eat all of it even if it means taking my entrée home in a doggy bag. Using it as inspiration, the dressing I made is a “sort of” tzatziki. Instead of grating the cucumber, draining it, and then mixing it with the yogurt and draining it again to get the right consistency, I just kept the cucumber separate, mixed up some lemon juice, minced garlic, and salt along with some Greek yogurt and called it a day.
So much easier and faster, but with all of the same wonderful flavors.
It’s a good idea to make the dressing ahead (up to a day in advance) to allow the flavors to marry together, but no harm, no foul if you if you decide to whip it all up at the same time. I find nuking the pitas for 15 seconds or so in the microwave helps to soften them so they don’t tear. I was able to shove a good amount of the chicken salad into each pocket, which, in my book, is a very good thing.
These Greek pitas are full of grilled chicken, kalamata olives, sun-dried tomatoes, and cucumbers. It’s all tossed in a tzatziki-inspired dressing and scooped into whole wheat pitas. Make the dressing at least a few hours in advance to marry all the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2
- Category: Main Course
- 1/3 cup Greek yogurt
- 1 clove of garlic, minced
- Juice from 1 lemon
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 12 ounce boneless skinless chicken breast (about one large breast)
- 1 cucumber, peeled, seeded and diced
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 of a medium red onion, chopped
- 1/4 cup feta cheese
- 2 whole wheat pitas, each sliced in half
- 1 teaspoon chopped basil, for garnish (optional)
- Combine the yogurt, garlic, lemon juice, thyme, parsley, and salt in a small bowl. Cover it and keep it in the refrigerator for a couple of hours, or up to one day.
- Preheat the grill to high heat. While the grill is preheating, pound out the chicken breast until it’s around an inch thick. Season it well with salt and pepper.
- Grill the chicken over high heat for about 3-4 minutes per side, or until the juices run clear. Remove it from the grill to a plate to cool.
- While the chicken is cooling combine the cucumber, olives, sun-dried tomatoes, red onion, and feta cheese in a medium-sized bowl. Pour the dressing in and stir well.
- Once the chicken has cooled off a bit, slice it into cubes and add it to the bowl with everything else. Give it a few stirs to combine.
- Fill each pita half with the chicken salad and garnish with the chopped basil.