Why You’ll Love This Recipe
This Grilled Chicken Pita Pockets with Tzatziki recipe is the ultimate Mediterranean comfort food, offering a mix of tender grilled chicken, tangy tzatziki, and fresh, crunchy toppings—all wrapped in soft, whole wheat pita pockets. It’s a simple yet flavorful dish that’s perfect for anyone craving a healthy, satisfying meal with a burst of fresh flavors. Whether you’re grilling in the summer or enjoying a quick weeknight dinner, these pitas are sure to hit the spot!
Ingredients
For the Tzatziki Sauce
- 2 cups Plain Greek Yogurt (such as Fage 2%)
- 1 Cucumber (preferably English or home-grown)
- 1 Lemon (juiced)
- 1 Garlic Clove (minced)
- 1 tbsp Fresh Dill (or 1 tsp dried)
- 2 tbsp White Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
For the Chicken Patties
- 2 lbs Ground Chicken
- 2 tbsp Olive Oil (plus additional for brushing on pitas)
- 1 Egg (whisked)
- 2 tsp Greek Seasoning (or 2 tbsp fresh oregano, dill, basil)
- 1/4 cup Shallot (minced)
- 2 cloves Garlic (minced)
- 1 tsp Salt (if Greek seasoning is salt-free)
- 1/2 tsp Pepper
- 1/2 cup Feta Cheese Crumbles
For the Pitas and Toppings
- 4 Whole Wheat Pita Pockets (or 8 pita halves)
- Optional toppings:
- Sliced Olives
- Cherry Tomatoes (halved)
- Fresh Spinach
- Feta Cheese Crumbles
- Red Onion (thinly sliced)
- Cucumber (thinly sliced)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Tzatziki Sauce:
Peel the cucumber (if not using English cucumber), cut it in half lengthwise, and scoop out the seeds. Shred the cucumber using a box grater and transfer the shreds to a tea towel. Squeeze out excess water over a bowl, discarding the liquid. In a bowl, mix the cucumber with Greek yogurt, lemon juice, minced garlic, dill, vinegar, olive oil, and salt. Refrigerate until ready to serve. - Prepare the Chicken Patties:
Preheat the grill to medium-low heat. In a large bowl, combine ground chicken, olive oil, whisked egg, Greek seasoning (or fresh herbs), minced shallot, minced garlic, salt, pepper, and feta cheese. Mix gently with wet hands, being careful not to overmix. - Stuff the Pitas:
Brush or spray each pita with olive oil and sprinkle with a little salt. Stuff each pita with about 1/4 to 1/3 cup of the chicken mixture. Use an ice cream scoop to ensure even portions. Gently press to flatten for even grilling. - Grill the Pitas:
Place the stuffed pitas on the grill and cook over low heat until the chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes, flipping once. Ensure the pitas are toasted but not charred. - Assemble and Serve:
Once cooked, remove the pitas from the grill. Optionally, pry open the pita pockets and stuff them with a generous amount of tzatziki sauce. Add your desired toppings such as olives, cherry tomatoes, spinach, red onion, cucumber, and extra feta. Serve immediately and enjoy!
Servings and timing
This recipe yields 8 pita pockets (2 servings per pita).
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Total time: 35 minutes
Variations
- Lamb or Turkey Patties: Substitute the ground chicken with ground lamb or turkey for a different flavor profile.
- Vegan Version: Replace the chicken patties with grilled vegetables or a plant-based meat alternative and use dairy-free yogurt for the tzatziki.
- Extra Crunch: Add crunchy pickled vegetables like pickled onions or cucumbers for extra texture and tang.
- Cheese Lovers: For a more indulgent version, melt some mozzarella or cheddar on the chicken patties while grilling for added creaminess.
Storage/Reheating
- Storage: The tzatziki sauce can be stored in an airtight container in the refrigerator for up to 3 days. Leftover chicken patties can be stored in the fridge for up to 2 days.
- Reheating: To reheat the chicken patties, warm them in a pan or oven until heated through. Reheat pitas on a grill or in a toaster oven to maintain their crisp texture. Tzatziki should be served cold, so just give it a stir before using.
FAQs
1. Can I make the tzatziki sauce ahead of time?
Yes! Tzatziki sauce can be made ahead of time and stored in the fridge for up to 3 days. It even tastes better after it has had time to marinate.
2. How do I keep the pitas from getting soggy?
To prevent sogginess, ensure the chicken is well-cooked and avoid overstuffing the pitas. Additionally, lightly toast the pitas before adding the filling.
3. Can I use store-bought tzatziki instead of homemade?
Absolutely! If you’re short on time, you can use store-bought tzatziki. Just make sure it’s a high-quality one for the best flavor.
4. Can I use different types of pita bread?
Yes, you can use regular pita bread or any flatbread that you prefer. Just be sure to choose a pocket-style pita to hold the fillings.
5. Can I grill the chicken patties in the oven or on a stovetop?
Yes, you can cook the chicken patties in a skillet over medium heat or bake them in the oven at 375°F (190°C) for 15-20 minutes, flipping once, until they reach the desired internal temperature.
6. How can I adjust the spice level of the recipe?
To add more heat, you can mix a pinch of cayenne pepper or red pepper flakes into the chicken mixture or drizzle some hot sauce on top of the finished pitas.
7. What can I serve with this dish?
These chicken pita pockets pair wonderfully with a simple side salad, roasted vegetables, or crispy fries for a complete meal.
8. Can I freeze the chicken patties?
Yes! You can freeze the uncooked chicken patties for up to 3 months. Just ensure they are fully thawed before grilling.
9. Can I add other vegetables to the chicken patties?
Yes, you can add finely chopped vegetables like spinach, zucchini, or bell peppers to the chicken mixture for added nutrition and flavor.
10. Is this recipe gluten-free?
This recipe is not gluten-free as it uses pita bread. However, you can substitute gluten-free pita or flatbread to make it suitable for a gluten-free diet.
Conclusion
Grilled Chicken Pita Pockets with Tzatziki is a simple yet flavorful Mediterranean-inspired dish that’s perfect for any occasion. The juicy grilled chicken patties paired with creamy tzatziki and fresh toppings make each bite a delightful experience. Whether for a casual weeknight dinner or a healthy lunch, these pita pockets are sure to satisfy your cravings for bold, fresh flavors.
Grilled Chicken Pita Pockets with Tzatziki Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 pita pockets (2 servings per pita)
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
Grilled Chicken Pita Pockets with Tzatziki is a Mediterranean-inspired dish that combines juicy grilled chicken patties, creamy homemade tzatziki sauce, and fresh toppings inside whole wheat pita pockets.
Ingredients
2 cups Plain Greek Yogurt (such as Fage 2%)
1 Cucumber (preferably English or home-grown)
1 Lemon (juiced)
1 Garlic Clove (minced)
1 tbsp Fresh Dill (or 1 tsp dried)
2 tbsp White Wine Vinegar
1 tbsp Extra Virgin Olive Oil
1 tsp Salt
2 lbs Ground Chicken
2 tbsp Olive Oil (plus additional for brushing on pitas)
1 Egg (whisked)
2 tsp Greek Seasoning (or 2 tbsp fresh oregano, dill, basil)
1/4 cup Shallot (minced)
2 cloves Garlic (minced)
1 tsp Salt (if Greek seasoning is salt-free)
1/2 tsp Pepper
1/2 cup Feta Cheese Crumbles
4 Whole Wheat Pita Pockets (or 8 pita halves)
Optional toppings: Sliced Olives, Cherry Tomatoes (halved), Fresh Spinach, Feta Cheese Crumbles, Red Onion (thinly sliced), Cucumber (thinly sliced)
Instructions
- Make the Tzatziki Sauce: Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Shred the cucumber using a box grater, then squeeze out excess water using a tea towel. In a bowl, combine cucumber with Greek yogurt, lemon juice, minced garlic, dill, vinegar, olive oil, and salt. Refrigerate until ready to serve.
- Prepare the Chicken Patties: Preheat the grill to medium-low heat. In a large bowl, combine ground chicken, olive oil, whisked egg, Greek seasoning (or fresh herbs), minced shallot, minced garlic, salt, pepper, and feta cheese. Mix gently with wet hands.
- Stuff the Pitas: Brush each pita with olive oil and sprinkle with a little salt. Stuff each pita with about 1/4 to 1/3 cup of the chicken mixture. Press gently to flatten.
- Grill the Pitas: Place the stuffed pitas on the grill and cook over low heat for 8–10 minutes, flipping once, until chicken reaches an internal temperature of 165°F (74°C). Ensure pitas are toasted but not charred.
- Assemble and Serve: Remove pitas from the grill, optionally pry open the pita pockets and stuff with a generous amount of tzatziki sauce. Add desired toppings like olives, cherry tomatoes, spinach, red onion, cucumber, and extra feta. Serve immediately.
Notes
Make the tzatziki sauce ahead of time for better flavor.
To prevent soggy pitas, avoid overstuffing and lightly toast them.
Substitute ground chicken with ground lamb or turkey for different flavors.
This recipe can be made vegan by using grilled vegetables or plant-based meat and dairy-free yogurt.
Store tzatziki in the fridge for up to 3 days, and leftover chicken patties for 2 days.
You can freeze uncooked chicken patties for up to 3 months.
Nutrition
- Serving Size: 1 pita pocket
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg
