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+ servings
Two pitas stuffed with chicken and greek salad and wrapped in parchment paper.
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5 from 2 votes

Chicken Pitas

There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!
Prep Time30 minutes
Cook Time14 minutes
Marinate Time2 hours
Total Time2 hours 44 minutes
Course: Main Course
Cuisine: Greek, Grilling
Diet: Low Calorie
Servings: 8
Calories: 418kcal


Greek Chicken

  • 1 tablespoon dried oregano
  • 2 teaspoons dried dill
  • 2 teaspoons granulated garlic or garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon onion powder
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 lemon juiced
  • 2 pounds boneless skinless chicken breast

Greek Salad

  • cups well chopped romaine
  • cups halved grape or cherry tomatoes I used a mix of red and yellow - so pretty
  • 1 cup diced English cucumber
  • ½ cup diced red or yellow bell pepper
  • ½ cup pitted and sliced kalamata olives
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • sea salt to taste

Feta Dill Sauce

  • ½ cup nonfat plain Greek yogurt
  • ½ cup light sour cream
  • 2 to 3 tablespoons milk as needed
  • ½ teaspoon dried dill
  • ¼ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon kosher or sea salt
  • ½ lemon juiced
  • ¼ cup crumbled feta plus additional for sprinkling on top

For the Rest

  • additional feta cheese for garnish
  • 8 Greek flatbread pitas like Papa Pita white or wheat


For the Grilled Greek Chicken

  • Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
  • Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
  • Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.

For the Greek Salad

  • Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.

For the Feta Dill Sauce

  • Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.

Assemble the Pitas

  • Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.



Make-ahead instructions:
  • Most of the prep can be done in advance, saving you precious time when you are preparing your meal. 
  • Prepare the Feta Dill Sauce earlier in the day. Cover and refrigerate it until you are ready to serve.
  • Assemble the Greek Salad up to two hours in advance. Cover and refrigerate it until ready to serve.
To cook the chicken on the stove instead of an outdoor grill:
  • Lightly coat a skillet or stovetop grill pan with olive oil and sear the chicken for 5 to 7 minutes per side or until the internal temperature reads 165 degrees F.
To keep this recipe light:
  • Be sure to use the ingredients indicated to keep these pitas light, including nonfat plain Greek yogurt and light sour cream. Using different brands and substituting ingredients can alter the nutritional content.


Serving: 1pita | Calories: 418kcal | Carbohydrates: 33g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 772mg | Potassium: 718mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1965IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg