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Greek Grilled Chicken Pitas

 Greek Grilled Chicken Pitas
“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
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

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

Directions

  • 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.
  • Drain and discard marinade. If grilling the chicken, moisten a paper
  • towel with cooking oil; using long-handled tongs, lightly coat the

2 of 2

Greek Grilled Chicken Pitas (continued)

Directions (continued)

  • 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 meat
  • thermometer reads 170°.
  • Cut chicken into strips. Fill each pita half with chicken, cucumber,
  • tomatoes, onion and cheese; drizzle with sauce. Yield: 4 servings.
Nutritional Facts: 2 filled pita halves equals 428 calories, 14 g fat (6 g saturated fat), 85 mg cholesterol, 801 mg sodium, 41 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.