Greek Chicken Pita Filling Recipes

GREEK GRILLED CHICKEN PITAS

I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Greek Grilled Chicken Pitas image

Steps:

Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.

Ingredients

1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese

GREEK CHICKEN IN A PITA

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Greek Chicken in a Pita image

Steps:

In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

Ingredients

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

GREEK CHICKEN PITA POCKETS - CROCK POT!

I have been making a lot of greek food lately, and was looking for a hot sandwich filling I could use. I found this on another site, and it looks very tasty. I haven't tried it yet, but putting it on zaar for safe-keeping.

Provided by Bekah

Categories Chicken Thigh & Leg

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 6

Greek Chicken Pita Pockets - Crock Pot! image

Steps:

Place chicken in greased crock pot.
Top the chicken with onions, lemon pepper and oregano.
Cook on low for 6-8 hours.
10 minutes before serving, remove the chicken and shred it with two forks.
It should just fall apart.
Put the shredded meat back into the pot.
Stir in the yogurt.
To make the sandwich, split open your pita bread and spoon the chicken inside.
This would be wonderful with some sliced tomatoes and cucumbers and some hummus on the side.
Enjoy!

Ingredients

1 lb boneless skinless chicken thighs
1 chopped onion
1 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano leaves
1/2 cup yogurt
4 pita breads