Chicken & Greek Salad Pita Pockets Recipe

About this recipe

These Chicken & Greek Salad Pita Pockets are a vegetarian twist on a classic favorite, offering a burst of Mediterranean flavors paired with the soft texture of pita bread. Ideal for dessert, this recipe transforms the savory concept into a sweet yet wholesome dish suitable for a united family to enjoy together. Fresh vegetables, creamy yogurt, and a touch of spice unite in perfect harmony, creating a satisfying and healthy treat for all ages. With simple preparation and a unique Indian-inspired flavor profile, it’s a delightful way to end any meal while adhering to vegetarian dietary preferences.

Ingredients

• 500 g Capsicum Green
• 100 g Coriander Leaves
• - Olive Oil
• 500 g Tomato - Hybrid
• 50 g Asafoetida Powder
• 200 g Dahi
• 52 g Paprika Powder
• 250 ml Lemon Juice Concentrate
• 100 g Jeera Powder
• 250 g Cucumber
• 50 g Black Pepper Powder
• 100 g Pita Bread 100% Wholewheat
• 100 g Salt
• - Chicken Breast

Instructions

1. 1. Heat the olive oil in a pan on medium heat. Add the chicken and sauté until golden and slightly crispy. Remove and set aside.
2. 2. In a mixing bowl, combine the cucumber, tomatoes, bell pepper, and coriander. Add cumin powder, paprika, salt, black pepper, asafoetida, and lemon juice. Toss well to coat the vegetables evenly.
3. 3. In a separate bowl, whisk the Greek yogurt until smooth and creamy. Adjust seasoning if needed.
4. 4. Warm the pita breads on a skillet or in the oven for 1-2 minutes until soft and pliable.
5. 5. To assemble, spread a layer of Greek yogurt inside each pita pocket. Fill with the mixed vegetables and sautéed chicken cubes.
6. 6. Serve immediately, garnished with extra coriander or a sprinkle of paprika for added color and flavor.