Go Back
Chicken Pita Recipe

Chicken Pita

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
With grilled chicken and fresh veggies wrapped in soft pita! So simple, so flavorful. A quick meal you'll crave!
4 stars (1 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients
  

For the chicken:

  • 1 pound boneless , skinless chicken breasts, thinly sliced (substitute with chicken thighs for more flavor or plant-based protein for vegetarian option)
  • 2 tablespoons olive oil (avocado oil works as a heart-healthy alternative)
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika (smoked paprika adds depth)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon

For the assembly:

  • 4 whole wheat pita breads (substitute with gluten-free pitas if needed)
  • 1 cup Greek yogurt (plant-based yogurt for dairy-free option)
  • 1 cucumber , diced into small cubes
  • 2 medium tomatoes , diced
  • ½ red onion , thinly sliced
  • 1 cup fresh lettuce , chopped
  • ¼ cup fresh mint leaves , roughly chopped
  • ¼ cup fresh parsley , chopped
  • 2 tablespoons tahini sauce (optional)

Instructions

  • Step 1: Prepare the Chicken
    In a medium bowl, combine the olive oil, cumin, paprika, garlic powder, oregano, coriander, salt, pepper, and lemon juice. Whisk until smooth to create a quick marinade. Add the sliced chicken and toss thoroughly to coat each piece. While traditional recipes often call for marinating for hours, this quick-marinade technique infuses flavor in just 5 minutes while you prep other ingredients.
    Step 2: Cook the Chicken
    Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). The high heat creates a flavorful caramelization on the exterior while keeping the interior juicy and tender.
    Step 3: Prepare the Vegetables
    While the chicken cooks, prepare your fresh vegetables. Dice the cucumber and tomatoes into uniform, small pieces (approximately ¼ inch) for easy distribution throughout your pita. Slice the red onion thinly to ensure it doesn't overpower other flavors. Chop the lettuce, mint, and parsley, keeping them relatively small but not minced.
    Step 4: Warm the Pita Bread
    Place the pita breads on a plate and cover with a slightly damp paper towel. Microwave for 20-30 seconds until warm and pliable. Alternatively, wrap them in foil and heat in a 350°F (175°C) oven for 5 minutes, or toast them briefly in a dry skillet for 30 seconds per side for a slight crispness that adds textural contrast.
    Step 5: Assemble Your Chicken Pita
    Open or cut the pita bread halfway to create a pocket. Spread a generous tablespoon of Greek yogurt inside each pita. Divide the cooked chicken evenly among the pitas. Layer with cucumber, tomatoes, red onion, lettuce, mint, and parsley. For an authentic touch, drizzle with tahini sauce if desired.
    Step 6: Fold and Serve
    Fold the pita gently around the filling, using parchment paper or foil to wrap the bottom half if eating immediately. This prevents dripping and makes your chicken pita portable. Serve immediately while the contrast between warm chicken and cool vegetables is at its peak for maximum flavor impact.
    instruction for chicken pita recipe

Video