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Crispy Mediterranean Chicken and Feta Pitas

Golden toasted pita loaded with warm chicken, cherry tomatoes, cucumber, crumbled feta, and tzatziki — a fresh Mediterranean dinner ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large pita breads whole wheat or high-protein
  • 1 tbsp olive oil for brushing
  • 0.5 tsp dried oregano
  • 2 cups cooked chicken shredded or diced; rotisserie chicken recommended
  • 0.5 cup feta cheese crumbled fresh from a block
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.25 cup cucumber diced
  • 0.25 cup tzatziki or Greek yogurt
  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Baking sheet or large skillet
  • pastry brush
  • Oven or stovetop

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment, or heat a large dry skillet over medium-high heat.
  2. Brush both sides of each pita with olive oil and sprinkle the top side with dried oregano. Bake for 3 to 5 minutes per side until golden and crispy, or toast in a dry skillet for 2 minutes per side until brown spots appear and the surface feels firm.
  3. If the chicken is cold, warm it briefly in a small skillet with a splash of olive oil over medium heat for 2 to 3 minutes until just heated through.
  4. Spread a thin, even layer of tzatziki or Greek yogurt over each warm toasted pita.
  5. Layer the warm chicken evenly over the sauce, then arrange the halved cherry tomatoes, sliced red onion, and diced cucumber on top.
  6. Crumble the feta cheese generously over the top of each pita.
  7. Garnish with fresh parsley and serve immediately with lemon wedges on the side. Slice into wedges or serve whole.

Notes

Storage: Best eaten immediately after assembly. Store components separately for up to 3 days (chicken), 2 days (chopped vegetables), and 4 days (tzatziki). Toast pita fresh just before eating. Do not store assembled pitas as the bread will soften quickly. Substitutions: Swap chicken for ground lamb, falafel, or shrimp. Add shredded romaine for extra crunch. Use pickled red onions instead of raw for a milder, brighter flavor. Pita pockets can be stuffed rather than topped. Grill the pita over medium-high heat for 1 to 2 minutes per side for a smoky charred finish.