Chicken-Greek Salad Pita Pockets Recipe

About this recipe

Chicken-Greek Salad Pita Pockets are a delightful fusion of hearty proteins and fresh garden flavors, perfect for busy professionals craving a quick, satisfying lunch. Packed with tender chicken, crisp vegetables, and a zesty homemade yogurt dressing, these handheld delights deliver a punch of bold spices and street-style appeal without breaking the bank. Easy to prepare and bursting with high-protein goodness, they're sure to be a crowd-pleaser, ideal for those who love bold flavors and crave a nutritious yet indulgent bite.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Filippo Berio Garlic Flavoured Olive Oil
• 100G Trs Paprika 100G
• 100 G Trs Ground Cumin Jeera Powder
• 1 Block Greek Feta Cheese 900g
• 200 G Authentic Greek Yogurt
• 105G Dijon Mustard With Tarragon, 105G
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Oregano 100g
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Preheat a skillet over medium heat and add 2 tbsp olive oil. Season the chicken breasts with paprika, oregano, cumin, salt, and black pepper, then cook for 6-8 minutes per side until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing into strips.
2. 2. Prepare the yogurt dressing by mixing plain Greek yogurt, lemon juice, Dijon mustard, and a pinch of black pepper in a small bowl until smooth.
3. 3. Dice the cucumber and toss together in a large bowl with mixed greens and crumbled feta cheese to create the salad base.
4. 4. Warm the pita breads in a dry skillet or toaster for 1-2 minutes until soft and pliable.
5. 5. Assemble the pita pockets by layering salad vegetables, sliced chicken, and drizzling the yogurt dressing inside each pita. Fold or wrap securely to hold the fillings.
6. 6. Serve immediately and enjoy a fresh, street-style meal that’s perfect for lunch or a quick bite on the go.