This Greek chicken pita pockets recipe is a quick, delicious way to bring Mediterranean flavors to your table. Perfect for busy weeknights or a light lunch, these pita pockets combine tender chicken, crisp veggies, and creamy tzatziki sauce for a meal that’s as satisfying as it is easy to make.

The first time I made these chicken pita pockets, it was a hectic Wednesday, and I needed something simple yet wholesome. With just a few ingredients and minimal prep, this recipe quickly became one of my go-to meals. Whether you’re feeding a hungry family or meal-prepping for the week, these Greek-inspired pita pockets are sure to be a hit.

What’s Inside This Recipe?

My Take on Greek Chicken Pita Pockets

There’s something so comforting about the combination of warm, seasoned chicken and cool, tangy tzatziki. I love how this recipe delivers bold Mediterranean flavors without a lot of effort. It’s a great way to use up leftover chicken or rotisserie chicken, making it not only delicious but also practical.

One of my favorite things about these pita pockets is their versatility. You can customize them with your favorite veggies, switch up the protein, or even make them vegetarian. Plus, the handheld format is just plain fun—kids and adults alike enjoy digging into these flavorful, portable meals.

Ingredients for Greek Chicken Pita Pockets

This recipe features simple, fresh ingredients that come together beautifully. Here’s what you’ll need:

2 cups cooked chicken, shredded or chopped (grilled, baked, or rotisserie works great)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
4 pita pockets (whole or halved for stuffing)
1 cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup Kalamata olives, sliced (optional)
½ cup crumbled feta cheese
1 cup tzatziki sauce (store-bought or homemade—see tips below)

Optional tools:

Non-stick skillet, cutting board, knife

How to Make Greek Chicken Pita Pockets

Don’t worry if you’re new to cooking or short on time this recipe is as simple as it gets. Let’s walk through the steps together.

Prepare the chicken

If your chicken isn’t already cooked, grill or bake it until fully cooked, then shred or chop it. Heat a skillet over medium heat, add olive oil, and toss the chicken with oregano, garlic powder, paprika, salt, and pepper. Cook for 2–3 minutes to warm it up and enhance the flavors.

Prep the veggies

While the chicken is heating, chop your veggies. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and, if using, slice the Kalamata olives. Set everything aside for easy assembly.

Warm the pita

Lightly warm your pita pockets in a dry skillet over medium heat for 1–2 minutes per side. This makes them soft and pliable, perfect for stuffing.

Assemble the pita pockets

Carefully open each pita pocket and layer in the ingredients. Start with a generous spoonful of tzatziki sauce as the base, then add the seasoned chicken, followed by the tomatoes, cucumber, red onion, olives, and feta cheese. Add an extra drizzle of tzatziki on top if you like.

Serve and enjoy

Serve the pita pockets immediately while the chicken is still warm and the veggies are fresh. Pair with a side salad or some roasted potatoes for a complete meal.

How to Serve Your Greek Chicken Pita Pockets

These pita pockets are the ultimate crowd-pleaser and work well for both casual meals and entertaining.

Serve them with a side of Greek salad, hummus, or roasted vegetables for a Mediterranean-inspired feast. If you’re hosting a party, set up a “pita pocket bar” with all the ingredients so guests can build their own.

For drinks, a chilled glass of lemonade or iced tea pairs beautifully with the bright, zesty flavors of these pita pockets.

Storing and Enjoying Leftovers

If you have leftovers, store the components separately for the best results. Keep the chicken, veggies, and tzatziki sauce in airtight containers in the fridge for up to 3 days.

When ready to eat, warm the chicken and pita briefly before assembling. Avoid stuffing the pita pockets ahead of time, as they can become soggy.

Top Tips for Customizing Your Greek Chicken Pita Pockets

Use different proteins: Swap the chicken for grilled shrimp, ground lamb, or even falafel for a vegetarian option.
Add extra greens: Stuff in a handful of spinach or arugula for added crunch and nutrition.
Switch up the sauce: If you’re not a fan of tzatziki, try a garlic yogurt sauce or hummus instead.
Go gluten-free: Use gluten-free pita bread or wrap the filling in lettuce leaves for a low-carb option.

Your Questions About Greek Chicken Pita Pockets Answered

Can I make these ahead of time?

Yes! You can prep the chicken and chop the veggies ahead of time. Store everything separately in the fridge, then assemble the pita pockets just before serving to keep them fresh.

What’s the best way to warm pita bread?

I recommend warming pita in a dry skillet over medium heat for 1–2 minutes per side. You can also wrap them in foil and heat them in the oven at 350°F for 5–7 minutes.

Can I freeze these pita pockets?

It’s best to freeze the chicken separately rather than the fully assembled pockets. Thaw and reheat the chicken when you’re ready to make fresh pita pockets.

What is tzatziki sauce made of?

Tzatziki is a creamy Greek sauce made with Greek yogurt, cucumber, garlic, lemon juice, and dill. It’s tangy, refreshing, and pairs perfectly with the seasoned chicken in this recipe.

Easy, flavorful, and perfect on the go!

I hope you’ll love these Greek chicken pita pockets as much as I do! They’re fresh, flavorful, and so easy to make, perfect for busy days or when you’re craving a taste of the Mediterranean.

If you give this recipe a try, I’d love to hear how it turned out for you. Leave a comment below or tag me on social media with your creations. And don’t forget to explore more Mediterranean-inspired recipes on WandaRecipes.com for even more delicious ideas.

Happy cooking!