Greek Chicken Stuffed Pitas!! The easiest lunch or dinner you'll make this week!
If you haven't taken a gander at the condiments section of this website you're missing out. Theres dips / sauces / spreads and everything you could possibly want in your life including the best homemade tzatziki recipe of all times. It's my mission in life to slather that sauce on just about everything like todays Greek Chicken Stuffed Pitas!
Here's the run down. Buy a rotisserie chicken from the store or make your own. You can make a whole roasted chicken and plan a few meals around them. Choose between my paprika chicken or the lemon spatchcock chicken. You can also buy from the store. I buy them store bought all the time - Whole Foods has these delish lemon rosemary roasted chickens that literally save my life on a weekly basis (and side note - if you need some ideas on how to jazz up a store bought rotisserie chicken- try out my epic chicken torta recipe next!)
Remove the chicken breasts, shred them up and then toss them with the homemade tzatziki. Stuff the chicken mixture, avocado, feta, red onions and cucumbers in a pita pocket and you're on your way to a delicious and easy meal that took almost no time to throw together.
Greek Chicken Stuffed Pitas
Ingredients
For the Tzatziki
- 2 cups plain non-fat Greek yogurt
- ½ English cucumber peeled and thinly sliced
- 1 lemon juiced
- 1 cloves garlic super finely chopped
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly cracked black pepper to taste
For the Stuffed Pita
- 2 cup shredded rotisserie chicken
- ½ cup tzatziki sauce
- ¼ red onion thinly sliced
- 1 ripe Hass avocado sliced
- 4 whole wheat pitas
- Kosher salt and freshly cracked black pepper to taste
Instructions
For the Tzatziki
- Combine everything into a large bowl except the lemon juice. Add half of the lemon juice and taste. Add more lemon juice if desired and season with salt and pepper as needed.
For the Stuffed Pita
- Place the pita bread in a toaster, toaster oven or oven and toast for a few minutes until just slightly toasty. Remove and set aside.
- Combine the cooked chicken, tzatziki sauce and red onion in a large bowl and toss to combine. Taste and season with salt and pepper as needed.
- Divide the mixture into 4 equal parts and stuff each into a pita pocket and top with avocado slices.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
This was delicious. My picky husband loved it.
I just love all your dips and sauces. The cilantro vinaigrette is my go to!!!
I would like to know the nutriental value of these, calories etc. please and thankyou
anyone know the calories of 1 pita if using 0% yogurt for the tzatziki?
Yum! Looks like a great light summery dinner to me! 🙂