Greek Chicken Pita Pockets are a fresh and flavorful meal, perfect for a quick lunch or a casual dinner. These pita pockets are filled with grilled marinated chicken, a vibrant mix of vegetables, and a tangy dressing.
Greek Chicken Pita Pockets
Greek Chicken Pita Pockets offer a delicious blend of Mediterranean flavors wrapped in a soft, warm pita. The chicken is marinated in a mix of olive oil, lemon juice, and fresh herbs, and then grilled on the pellet grill. Combined with fresh vegetables, feta cheese, and a homemade tangy dressing, these pita pockets are both satisfying and refreshing. Perfect for a quick lunch or an easy dinner, they provide a balanced meal with minimal effort.
We did homemade versions of all the elements of this dish from the marinade to the dressing, but if you want to hit the easy button, bottled Greek dressing from the grocery store is a great sub-in for both the marinade and the dressing. I won't tell. 😉
The homemade versions are based off of my Greek Chicken Marinade recipe, the filling from my Keto Greek Chicken Bowl, and the dressing is my Creamy Greek Dressing.
Why You'll Love This Dish
- Marinate the Chicken: Combine marinade ingredients with chicken breasts in a large freezer bag and refrigerate for at least 4 hours or overnight.
- Grill the Chicken: Preheat grill to 350°F. Grill chicken for 15 minutes on each side or until internal temperature reaches 165°F. Let rest.
- Prepare Filling: While chicken cooks, dice cucumbers, tomatoes, and other filling ingredients.
- Make Dressing: Combine dressing ingredients and shake until emulsified.
- Assemble Pita Pockets: Dice grilled chicken, mix with filling ingredients, toss with dressing, and stuff into warmed pita pockets.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Pita Pockets
- Olive Oil
- Fresh Squeezed Lemon Juice
- Minced Garlic
- Fresh Oregano
- Fresh Mint
- Flat Leaf Parsley
- Black Pepper
- Kosher Salt
- Baby Spinach
- English Cucumber
- Roma Tomatoes
- Crumbled Feta Cheese
- Marinated Artichoke Hearts
- Kalamata Olives
- Small Pepperoni (Optional)
- Sliced Pepperoncini
- Red Wine Vinegar
- Greek Freak Seasoning Blend (Optional)
- Red Wine Vinegar
- Olive Oil
- Mediterranean Rub
- Lemon Juice
- Plain Greek Yogurt
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Marinate the Chicken: Combine marinade ingredients with chicken breasts in a large freezer bag and refrigerate for at least 4 hours or overnight.
- Grill the Chicken: Preheat grill to 350°F. Grill chicken for 15 minutes on each side or until internal temperature reaches 165°F. Let rest.
- Prepare Filling: While chicken cooks, dice cucumbers, tomatoes, and other filling ingredients.
- Make Dressing: Combine dressing ingredients and shake until emulsified.
- Assemble Pita Pockets: Dice grilled chicken, mix with filling ingredients, toss with dressing, and stuff into warmed pita pockets.
Recipe FAQ
Store leftover chicken and filling ingredients separately in airtight containers in the refrigerator for up to 3 days. Assemble pita pockets just before serving.
Reheat chicken in a skillet over medium heat until warmed through or in a microwave for 1-2 minutes.
Yes, marinate the chicken and prepare the filling ingredients and dressing ahead of time. Store separately and assemble just before serving.
Protein: Use grilled shrimp or tofu instead of chicken.
Vegetables: Add or substitute with bell peppers, red onions, or avocado.
Cheese: Substitute feta with goat cheese or mozzarella.
Try this Traeger Chicken Caesar Salad recipe, too!
Serve This With
More Recipes With Chicken Breasts
More Greek-Inspired Recipes
Greek Chicken Pita Pockets
These homemade Greek chicken pita pockets are the perfect make-ahead lunch or dinner! Filling, full of protein, and SO delicious!
Ingredients
- 4 large chicken breasts
Marinade:
- 1/2 cup olive oil
- 1/2 cup fresh squeezed lemon juice
- 3 cloves minced garlic
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped flat leaf parsley
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
Filling:
- 4 cups baby spinach
- 2 English cucumber, diced
- 3 Roma tomatoes, diced
- 8 ounces crumbled feta cheese
- 1 cup marinated artichoke hearts, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup small pepperoni, optional
- 1/4 cup sliced pepperoncini
- 1/4 cup red wine vinegar
- 1 tablespoon Greek Freak seasoning blend, optional, but highly recommended
Dressing:
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup Mediterranean Rub
- 1/4 cup lemon juice
- 1/4 cup plain Greek Yogurt
Instructions
Combine the marinade ingredients and the chicken breasts in a large freezer baggie. Refrigerate overnight, or for at least 4 hours.
Preheat your grill to 350°F. Remove the chicken from the marinade and grill for 15 minutes. Flip, and continue grilling until the internal temperature reaches 165°F.
Remove from the grill and let rest.
While the chicken is cooking, prep the rest of the filling ingredients and prepare the dressing by combining all the dressing ingredients together and shaking until emulsified.
Heat your pita pockets so they are soft and pliable.
Dice your chicken into bite-sized chunks and toss with the rest of the salad ingredients. Give the mixture a generous dose of the dressing and stuff into the pita pockets. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size:Amount Per Serving: Calories: 567Total Fat: 54gSaturated Fat: 12gTrans Fat: 0.2gUnsaturated Fat: 36gCholesterol: 43mgSodium: 1491mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 10g
Nicole Johnson
Friday 16th of May 2025
This recipe is easy, delicious, and your whole family will love it!