Chicken Pita with Homemade Wedges

Chicken Pita with gyros-style chicken and home-made potato wedges covered in feta, garlic and oregano are a delicious family dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean, Modern Australian

Keyword: Chicken Pita, chicken pita calories, chicken pita sauce, Flavors, healthy chicken pita recipe, Healthy Meal, mediterranean chicken pita recipe, Recipe, Savory, simple chicken pita recipe, Tasty

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Frying pan
Stovetop

Ingredients

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

Instructions

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.

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