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
