Greek Grilled Chicken Pitas Recipe
Greek Grilled Chicken Pitas Recipe photo by Taste of Home
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Greek Grilled Chicken Pitas Recipe

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“I switched up my mom’s recipe to create this tasty variation. It’s delicious and perfect for warm days. It takes advantage of fresh summer veggies and keeps my kitchen cool.” —Blair Lonergan, Rochelle, Virginia
Recommended: 38 Greek-Style Dinners
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/2 cup balsamic vinaigrette
  • 1 pound boneless skinless chicken breast halves
  • 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

Nutritional Facts

2 filled pita halves: 428 calories, 14g fat (6g saturated fat), 85mg cholesterol, 801mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.


  1. Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
  2. Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
  3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings.
Originally published as Greek Grilled Chicken Pitas in Simple & Delicious June/July 2011, p35

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Hank62 User ID: 8599886 236165
Reviewed Nov. 2, 2015

"What I did different: I made my own vinaigrette with balsamic, garlic, olive oil, brown sugar, salt, pepper, cut the chicken into strips before marinading, this way you can marinade for only ~ 2 hours. I added dried oregano, dried rosemary, dried thyme to marinade, added more salt and pepper (~ 2X), used arugula in the pita (yum), was really good, but still too bland, will definitely do this again, but next time more spice...especially salt!"

sls777 User ID: 6137319 132121
Reviewed Sep. 21, 2014

"These are so delicious !!! It's a bit of prep work, but well worth it"

tangomango User ID: 5621414 193241
Reviewed Mar. 9, 2014


WintryKiss User ID: 527218 191524
Reviewed May. 19, 2012

"this was good but i added seasonings to the meat and vinegar dried onion- dried garlic - oregano - salt and pepper definitely will do this again - i also used flat pitas with no pockets they are just easier to manage those little half pitas make a mess"

dianaolivera User ID: 4553142 195753
Reviewed Aug. 19, 2011

"These are great! The tangy chicken with the cool cucumber sauce and fresh veggies with feta cheese is a taste explosion in your mouth. We added chopped avacado to ours as well. Everyone liked them adults and children as well."

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