Chicken Pita with gyros-style chicken and home-made potato wedges covered in feta, garlic and oregano are a delicious family dinner.
Chicken Pitas perfect little pockets of delicious Greek Chicken, salad and feta, and we’re going to serve these up with delicious homemade wedges. I love this dinner because it’s so filling, satisfying, healthy and TASTY. Everyone is guaranteed to enjoy it, and it’s really easy to make.
What do you eat on a chicken pita?
Pitas are super versatile, and you can eat any number of yummy fillings, but in this recipe, we’re focusing on Greek-style fillings, so we’re including tomatoes, Kalamata olives, feta cheese, lemon juice, garlic, oregano, cucumber and gyros style chicken.
How to make Chicken Pitas?
For these Greek-style chicken pitas we’re going to serve them with feta covered homemade potato wedges, so the first thing we do is pop on the oven to a really hot temp (220 C or 428 F) and get it pre-heating while we slice our potatoes.
Slice your potatoes in half, then into ½ cm slices, so you have half moon chips. Lay them on the tray, toss in lots of olive oil, salt and pepper, and place in the oven for 20 mins.
While they’re cooking, we’ll create a base sauce, which we’ll then split into three parts, one for the chicken marinade, one for the dressing and one for the chips. The base sauce contains olive oil, lemon juice, dried oregano leaves, grated / minced garlic, salt and pepper.
Split the base sauce into three parts, then add Greek yoghurt to one part. Then, dice your chicken and add it to the bowl with the Greek yoghurt. Mix it through, then set aside to marinate while we prepare our salad.
To prepare our salad, simply slice cucumber, tomatoes, lemon, olives and crumble feta. Then douse this in one portion of the base sauce.
When 20 mins is up, remove wedges from the oven, flip them, and then pour over remaining base sauce. Return to the oven for 5 mins, then remove and crumble over half the feta.
Cook your chicken in a frying pan, then set aside, covered. In the same pan, add your pita bread and let it heat up in the residual heat - they will puff up and be soft and beautiful.
Stuff your pitas with salad components, chicken and serve with a side of feta potato wedges.
How do you fill pita?
Make sure you heat your pita bread before you try to fill it. It will be stiff, but heating it makes it soft and easy to fill, as well as puffing up the bread so it is lovely to bite into. Think of pillowy mouthfuls of delicious bread!
The best way to heat pita is in the same pan as your chicken, but you can also heat it in the microwave if you prefer.
Are Greek chicken pitas healthy?
Yes, these Greek Pitas are really healthy. They’re full of nutrient dense vegetables, high protein chicken, and we’re using olive oil to cook with. They’re also very low in sugar. You can add more fibre by also adding hummus if you like.
Top tip for making Chicken Pita
When adding your chicken to the pan, let it cook for a minute or two before turning, so it gets some colour and crust to the chicken.
- Alternative proteins - Instead of chicken you could use white fish or salmon. If using white fish, make sure it’s not too flakey.
- Vegetarian - Use chickpeas instead of chicken, and skip the yoghurt.
- Dairy Free - Skip the yoghurt and feta. Option to use more olives instead of feta. Finely chop and scatter over the wedges.
- Gluten Free - Use gluten free pita bread or gluten free Lebanese bread.
- You can either serve pita bread with just chicken, cucumber and tomatoes
- OR you can serve slices of pita and all elements separately. Skip the dressing on the salad.
You will need an oven, a baking tray, a frying pan, a stovetop.
More Chicken Recipes
Chicken Pita with Homemade Wedges
- Baking tray
- Frying pan
- 800 g potatoes white washed
- 2 tablespoon olive oil ¼ cup total for the recipe
- 4 cloves garlic
- 2 lemon 3 lemons total for the recipe
- 2 tablespoon olive oil ¼ cup total for the recipe
- 2 teaspoon dried oregano leaves
- 2 pinch salt and pepper
- ¼ cup Greek yoghurt
- 500 g chicken breast
- 2 Lebanese cucumber
- 200 g baby tomatoes
- 1 lemon 3 lemons total for the recipe
- ¼ cup pitted kalamata olives
- 150 g feta
- 4 pita pockets
- Preheat your oven to 220 C and line a baking tray with baking paper.
- Slice potatoes in half, then into half cm wedges. Lay on the tray and toss through olive oil. Place in the oven for 20 mins.800 g potatoes, 2 tablespoon olive oil
- Peel garlic and crush into a large bowl. Juice lemon(s) into the bowl (about 2 tablespoon per lemon). Add olive oil, oregano, salt and pepper.4 cloves garlic, 2 lemon, 2 tablespoon olive oil, 2 teaspoon dried oregano leaves, 2 pinch salt and pepper
- Divide mixture in three parts by pouring two parts into smaller bowls. Add Greek yoghurt to the large bowl.¼ cup Greek yoghurt
- Chop chicken into bite-size pieces. Mix through the bowl with yoghurt.500 g chicken breast
- Slice cucumber into thin slices. Cut tomatoes in half. Cut lemon into eighths. Add olives. Break up feta. Add plain cucumber and tomatoes on kid plates now, then drizzle lemon olive oil mixture over remaining vegetables.2 Lebanese cucumber, 200 g baby tomatoes, 1 lemon, ¼ cup pitted kalamata olives, 150 g feta
- Remove wedges from the oven. Option to place some plain chips on your child’s plate now. Turn the rest, drizzle with remaining lemon olive oil mixture and return to the oven for 5 mins.
- Heat a pan on high, add chicken but don’t include too much of the marinade. Cook for 5-8 mins, turning occasionally, until browned. Remove to a bowl.
- Warm pita pockets in residual heat of the pan until puffed up. Place chips in a bowl and crumble over half the feta.4 pita pockets
- Open pita pockets and stuff with cucumber, tomatoes, olives, chicken and feta. Serve with wedges on the side and a slice of lemon.Kids may prefer to skip the olives and feta, OR plain cucumber, tomato, chicken and bread.