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Greek Chicken Stuffed Pitas Recipe

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3.8 from 7 reviews

Greek Chicken Stuffed Pitas feature tender shredded rotisserie chicken mixed with a creamy homemade tzatziki sauce, crisp red onion, and ripe avocado, all stuffed into toasted whole wheat pita bread. This easy, fresh, and flavorful recipe makes for a quick and satisfying lunch or dinner inspired by classic Greek flavors.

Ingredients

For the Tzatziki

  • 2 cups plain non-fat Greek yogurt
  • ½ English cucumber, peeled and thinly sliced
  • 1 lemon, juiced
  • 1 clove garlic, super finely chopped
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly cracked black pepper to taste

For the Stuffed Pita

  • 2 cups shredded rotisserie chicken
  • ½ cup tzatziki sauce (from above)
  • ¼ red onion, thinly sliced
  • 1 ripe Hass avocado, sliced
  • 4 whole wheat pitas
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  1. Prepare the Tzatziki: In a large bowl, combine the Greek yogurt, peeled and thinly sliced cucumber, finely chopped garlic, and fresh dill. Add half of the lemon juice and mix well. Taste and add more lemon juice as desired. Season with kosher salt and freshly cracked black pepper to taste, mixing thoroughly to create a creamy and refreshing sauce.
  2. Toast the Pitas: Place the whole wheat pita breads in a toaster, toaster oven, or regular oven. Toast for a few minutes until they are just slightly crispy and warm. Remove from heat and set aside.
  3. Mix the Chicken Filling: In a large bowl, combine the shredded rotisserie chicken, prepared tzatziki sauce, and thinly sliced red onion. Toss everything together until well combined. Taste the mixture and adjust seasoning with salt and pepper as needed.
  4. Assemble the Stuffed Pitas: Divide the chicken and tzatziki mixture evenly into four portions. Stuff each portion into a toasted pita pocket. Top each stuffed pita with freshly sliced avocado pieces to add creaminess and richness.

Notes

  • To peel the English cucumber, use a vegetable peeler for a mild flavor and smooth texture in the tzatziki.
  • Rotisserie chicken is used for speed and flavor, but you can substitute with cooked shredded chicken breast if preferred.
  • Adjust garlic and lemon juice amounts in the tzatziki to your personal taste for more tang or pungency.
  • To make this recipe gluten-free, substitute the whole wheat pita with gluten-free pita or flatbread.
  • For a more traditional tzatziki texture, you can grate the cucumber and squeeze out excess water before mixing.
  • Store leftover tzatziki separately and consume within 3 days for freshness.

Find it online: https://dishcooks.com/greek-chicken-stuffed-pitas-recipe/