These tasty Chicken Pita Pockets are ready in 20 minutes or less! Made with flavorful Italian dressing, tangy tzatziki, and creamy feta, each bite is a real treat. Serve them with fries for a filling meal.
These chicken pita pockets are an easy, quick option for busy weeknights. They come together in about 20 minutes, and you’ll only need six ingredients. Pre-made dressing and sauce save you tons of time during recipe prep.
Here are a few more Mediterranean-inspired recipes to try this week: Baked Feta Dip with Tomatoes, Beef Kabobs in the Oven, and Easy Pesto Orzo Salad.
Table of Contents
Why You’ll Love This Recipe
- 6 ingredients – This chicken pita pockets recipe only needs six simple ingredients, making it a top pick for busy days.
- Easy – You’ll only need to follow a few steps to create tasty chicken pita pockets.
- Quick – With this marinated chicken recipe, expect a filling, flavorful meal in around 20 minutes.
- Great for lunches – These chicken pita pockets with tzatziki can easily be assembled at work, so they’re great for lunches (or quick dinners).
- Family-favorite – Since you can add whichever toppings you please (like hummus or other veggies), this is a favorite with the entire family.
Ingredients & Substitutions
- Chicken Thighs: I recommend thighs for this recipe, as chicken breasts dry out too much.
- Tzatziki: This sauce is typically found near the hummus and dips. I like the Cedars brand, but any will work when making chicken pita pockets.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Pita Pockets
Quick Overview
- Prep peppers/chicken.
- Bake.
- Assemble.
Step by Step Instructions
Be sure to cut the chicken strips into evenly sized pieces for the best results.
Broil the chicken/peppers to create a smoky flavor in the chicken pita pockets.
Step 1: Preheat the oven to 450°F (230°C). Slice the bell peppers and chicken thighs into small strips. You can use kitchen sheers to easily slice the chicken. Place them on a large baking sheet.
Step 2: Pour the dressing over the chicken and peppers. Add a pinch of kosher salt and pepper. Toss well to coat evenly. Spread everything into an even layer.
Step 3: Bake for 8-10 minutes. Then, turn the broiler to high and broil for 3-4 minutes until the chicken and peppers get a little char. Keep an eye on them.
Step 4: While the chicken cooks, slice the pitas in half. Cover them with a wet paper towel and microwave for 30 seconds or until warmed through. Gently open to create a pocket.
Step 5: Crumble the feta cheese with a fork in a small bowl.
Step 6: When the chicken is done, toss it again with clean tongs. Assemble the pita pockets with the chicken, peppers, crumbled feta, and tzatziki.
Recipe Serving Suggestions
Garnish these chicken pita pockets with chopped cucumber, tomatoes, and plain Greek yogurt. I love serving these Greek chicken pita pockets with comforting potato side dishes. Here are a few ideas:
You can also add other fun toppings to this Mediterranean chicken pita pockets recipe. Here are a few more ideas:
- Hummus (homemade or store-bought)
- Sriracha
- Artichoke hearts
- Mexican Pickled Onions (or red onion/sliced onion)
- Fresh dill
- A drizzle of olive oil
- Lemon juice/lemon zest (for a tangier flavor)
Expert Tips
- Use a block of feta. I recommend using this instead of pre-crumbled feta cheese for these chicken pita pockets. It’s much creamier, so it sticks to the other ingredients more easily and creates a richer consistency.
- Don’t overcook the chicken. With dishes like this simple chicken pita recipe, where you’re using only a few ingredients, it’s important to ensure each element is cooked properly. Overcooked chicken will be tough, dry, and hard to eat. Make sure to watch the chicken while it’s in the oven, especially when it’s broiling.
- Be sure to warm the pitas before stuffing. When cold, pitas can crack or crumble, making it more challenging to add filling. Heating the pitas for a few seconds helps soften them, so you can stuff them without worrying about cracking the pita pockets.
Additions & Variations
- Use other protein. This recipe for chicken pita pockets is also great with other types of protein, like salmon and pork. You can also swap out the chicken with falafel or chickpeas to create a vegetarian-friendly dish.
- Include rotisserie chicken. Save more prep time by using rotisserie chicken instead of raw chicken. Slice the cooked rotisserie chicken meat into strips, toss it with the Italian dressing, and add it to the pita pockets along with the other ingredients. You can also use pre-cooked/grilled chicken tenderloins for this recipe.
- Add more vegetables. This is the best chicken pita recipe, as you can easily swap out the vegetables for options you prefer. When assembling the pita pockets, consider including fresh veggies like lettuce, cucumbers, and tomatoes.
Recipe FAQs
First, slice the pita pockets in half. Then, heat them in the microwave until softened with a damp paper towel. This should create a pocket for adding chicken pieces, vegetables, tzatziki sauce, etc. Avoid overstuffing the pita pockets, as it can cause them to break.
Chicken pita pockets are pretty versatile. You can serve them with anything from fries to a fresh green salad. They’re also delicious with more traditional sides like tabouli.
Yes, there is a difference between pita bread and pita pockets. Pita bread is similar to flatbread; it’s usually thicker, and doesn’t have a pocket. Pita pockets have a pocket where you can add toppings to create a “sandwich.”
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Easy Chicken Pita Pockets
Equipment
Ingredients
- 5-6 boneless skinless chicken thighs, about 1.25 pounds*
- 2 bell peppers
- 3/4 high quality Greek or Italian dressing
- 3-4 pitas
- 1 8-ounce block feta cheese
- 1 12-ounce container tzatziki*
Instructions
- Preheat the oven to 450°F (230°C). Slice the bell peppers and chicken thighs into small strips. You can use kitchen sheers to easily slice the chicken. Place them on a large baking sheet.5-6 boneless skinless chicken thighs, about 1.25 pounds*, 2 bell peppers
- Pour the dressing over the chicken and peppers. Add a pinch of kosher salt and pepper. Toss well to coat evenly. Spread everything into an even layer.3/4 high quality Greek or Italian dressing
- Bake for 8-10 minutes. Then, turn the broiler to high and broil for 3-4 minutes until the chicken and peppers get a little char. Keep an eye on them.
- While the chicken cooks, slice the pitas in half. Cover them with a wet paper towel and microwave for 30 seconds or until warmed through. Gently open to create a pocket.3-4 pitas
- Crumble the feta cheese with a fork in a small bowl.1 8-ounce block feta cheese
- When the chicken is done, toss it again with clean tongs. Assemble the pita pockets with the chicken, peppers, crumbled feta, and tzatziki.1 12-ounce container tzatziki*
Notes
- Chicken Thighs: I recommend thighs for this recipe, as chicken breasts dry out too much.
- Tzatziki: This sauce is typically found near the hummus and dips. I like the Cedars brand, but any will work when making chicken pita pockets.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a block of feta. I recommend using this instead of pre-crumbled feta cheese for these chicken pita pockets. It’s much creamier, so it sticks to the other ingredients more easily and creates a richer consistency.
- Don’t overcook the chicken. With dishes like this simple chicken pita recipe, where you’re using only a few ingredients, it’s important to ensure each element is cooked properly. Overcooked chicken will be tough, dry, and hard to eat. Make sure to watch the chicken while it’s in the oven, especially when it’s broiling.
- Be sure to warm the pitas before stuffing. When cold, pitas can crack or crumble, making it more challenging to add filling. Heating the pitas for a few seconds helps soften them, so you can stuff them without worrying about cracking the pita pockets.
- Use other protein. This recipe for chicken pita pockets is also great with other types of protein, like salmon and pork. You can also swap out the chicken with falafel or chickpeas to create a vegetarian-friendly dish.
- Include rotisserie chicken. Save more prep time by using rotisserie chicken instead of raw chicken. Slice the cooked rotisserie chicken meat into strips, toss it with the Italian dressing, and add it to the pita pockets along with the other ingredients. You can also use pre-cooked/grilled chicken tenderloins for this recipe.
- Add more vegetables. This is the best chicken pita recipe, as you can easily swap out the vegetables for options you prefer. When assembling the pita pockets, consider including fresh veggies like lettuce, cucumbers, and tomatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Chicken Pita Pockets were a huge hit when I made them at my daughter’s apartment. It was super easy to transport all the ingredients and pull everything together at her place. We served quite a few folks and everyone wanted the recipe! I loved how quickly these came together too. Great recipe!
I had some leftover grilled chicken from Saturday and added all your suggested fixings for lunch Sunday. Such an easy and delicious way to make a quick lunch.
These chicken pita pockets are so delicious. I made them for movie night! The only thing I did differently was to make my own tzatziki as it’s hard to find ready made where I live.
These chicken pita pockets are delish and so simple to make (great for a quick lunch!). The extra charring on the chicken makes these extra special.
LOVED this easy weeknight dinner–especially because my picky-ish son gobbled it up. This will be the perfect dinner to make on our beach vacation this summer. Thanks for the great recipe!
When we have families over for summertime pool fun these are amazing! The chicken and everything can be made ahead of time and then just assemble when everyone is hungry! Yumm