Go Back
To create the perfect Mini Greek Chicken Pita Pockets, it’s essential to understand the key ingredients that contribute to its deliciousness. Each component plays a crucial role in flavor, texture, and nutrition.

Mini Greek Chicken Pita Pockets

Dive into the delicious world of Greek cuisine with these Mini Greek Chicken Pita Pockets. Featuring marinated chicken thighs, fresh vegetables, and a creamy tzatziki sauce wrapped in whole wheat pita, this dish is perfect for a quick lunch or a fun appetizer. Easy to prepare, nutritious, and bursting with flavor, these pita pockets are sure to impress at any gathering. Discover the key ingredients and steps to create this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

4 small whole wheat pita breads

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup crumbled feta cheese

1/2 red onion, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

Optional: kalamata olives for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken thighs to the bowl, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.

    Cook the Chicken: Preheat your grill or stovetop grill pan over medium-high heat. Remove chicken from marinade and grill for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.

      Prepare the Tzatziki Sauce: In a small bowl, combine Greek yogurt, chopped dill, lemon juice, and a little salt. Mix well and set aside.

        Assemble the Pita Pockets: Lightly warm the pita breads in a dry skillet or microwave for a few seconds to make them pliable. Cut each pita in half to create pockets.

          Fill the Pitas: Stuff each pita half with sliced grilled chicken, cherry tomatoes, cucumber, red onion, and crumbled feta cheese.

            Add the Sauce and Garnish: Drizzle tzatziki sauce inside the pita pockets and garnish with kalamata olives if desired.

              Serve: Arrange the filled pita pockets on a platter and enjoy fresh!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4