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Greek Chicken Stuffed Pitas

Author: Gaby Dalkin

Ingredients

For the Tzatziki

  • 2 cups plain non-fat Greek yogurt
  • 1/2 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
  • 1/2 cup tzatziki sauce
  • 1/4 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.