Greek Chicken Sandwiches Recipes

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EASY GREEK CHICKEN SANDWICHES

My wife and I ate sandwiches similar to these at a restaurant and enjoyed them. But they weren't nearly as flavorful as this easy and zesty recipe I came up with! -Tom Wolf, Tigard, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Easy Greek Chicken Sandwiches image

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup fat-free creamy Caesar salad dressing
1/4 cup crumbled feta cheese
1/4 cup pitted Greek olives, finely chopped
1/4 teaspoon garlic powder
8 pita pocket halves
8 lettuce leaves
1 medium tomato, sliced
1 small onion, sliced

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.

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 SANDWICH

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20



Greek Chicken Pita Sandwich image

Steps:

  • Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
  • Prepare Tyson chicken according to package directions.
  • While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
  • To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.

Chicken Breast Fillets, sliced into thin strips
4 tablespoons Greek red wine vinaigrette, see recipe
8 tablespoons tzatziki, see recipe
16 small arugula leaves
2 whole wheat pita, cut in half
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons fresh lemon juice
3/4 cup extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1 cup plain Greek yogurt
1 medium cucumber, peeled, seeded, and grated
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh mint leaves
1 clove garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

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