Greek Chicken Stuffed Pitas

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Greek Chicken Stuffed Pitas!! The easiest lunch or dinner you'll make this week!

A square platter with greek chicken stuffed pitas, with halved pitas stuffed with chicken and other fillings, placed on a green towel on a wooden counter with a small bowl of tzatziki on the side.


 

Why I Love This Recipe

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, lemon spatchcock chicken, or my Greek meatballs. You really can't go wrong! 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.

Ingredients & Substitutions

Mise-en-place of all the ingredients to make Greek Chicken Stuffed Pitas
For the Tzatziki
  • Plain Non-fat Greek Yogurt
  • English Cucumber
  • Lemon
  • Garlic
  • Fresh Dill
  • Kosher Salt
  • Black Pepper
For the Stuffed Pita
  • Rotisserie Chicken
  • Tzatziki Sauce
  • Red Onion
  • Hass Avocado
  • Whole Wheat Pitas
  • Kosher Salt
  • Black Pepper

*For a full list of ingredients and instructions please see recipe card below.

How to Make Greek Chicken Stuffed Pitas

A glass mixing bowl with greek yogurt, sliced cucumbers, chopped dill, finely chopped garlic, and salt and pepper.

Step 1: Combine everything into a large bowl except the lemon juice.

A glass mixing bowl with tzatziki, topped with lemon juice.

Step 2: Add half of the lemon juice and taste. Add more lemon juice if desired and season with salt and pepper as needed.

A baking sheet with whole wheat pitas laid out, slightly overlapping each other.

Step 3: 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.

A glass mixing bowl with shredded chicken, thinly sliced red onions and tzatziki.

Step 4: 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.

A square white plate, with four halves of stuffed pitas, stuffed with shredded chicken tossed in tzatziki, sliced red onions and sliced avocados.

Step 5: Divide the mixture into 4 equal parts and stuff each into a pita pocket and top with avocado slices.

How to Store Greek Chicken Stuffed Pitas

I recommend assembling these fresh when its time to eat. However, this is a great dish for weekly meal prep or quick weekday lunches. You can have pitas, rotisserie chicken, tzatziki, avocados and onions all on hand and ready to go and just warm the pitas and chicken as needed and assemble these super quick.

How to Freeze Greek Chicken Stuffed Pitas

You can store some of the components of this recipe if you have leftovers. You can store rotisserie chicken in the freezer for up to 3 months. You can also freeze leftover pitas in the freezer, but you may lose some of that good texture when its fresh.

Tips & Tricks

If you're watching your carbs you can certainly wrap these in lettuce instead of pita.

FAQs

Can I add hummus?

Absolutely! Here are a few of my favorite hummus recipes: hummus, green goddess hummus, roasted red pepper and artichoke hummus!

My tzatziki is too runny and that is making the pita too soggy. What could I do to avoid this?

Make sure you use greek yogurt for the tzatziki and do not allow the water in the yogurt into the tzatziki. Similarly dry your onions well, basically, minimizing excess water into the sauce is key.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Greek Chicken Stuffed Pitas

Author: Gaby Dalkin
5 from 2 votes
Greek Chicken Stuffed Pitas will be the easiest lunch or dinner you’ll make this week!
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Greek
Servings 4 servings

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

If you're watching your carbs you can certainly wrap these in lettuce instead of pita.

Nutrition Information

Calories: 453kcal | Carbohydrates: 46g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 663mg | Potassium: 793mg | Fiber: 8g | Sugar: 8g | Vitamin A: 242IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 3mg
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Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

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