Greek Pitas

Greek pitas with chicken, sundried tomatoes, olives, cucumber and a creamy cool yogurt dressing |

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.


  • 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
  • 1 (12-oz) 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fill each pita half with the chicken salad and garnish with the chopped basil.


Keywords: Greek pitas with grilled chicken