Greek Chicken Stuffed Pitas

This hearty Greek Chicken Stuffed Pita recipe transforms simple ingredients into a Mediterranean feast that's perfect for busy weeknights. The combination of tangy tzatziki, tender rotisserie chicken, and fresh vegetables tucked into warm pita pockets creates a satisfying meal that feels both indulgent and wholesome.

I first created these stuffed pitas when I needed something quick after a long day of work. My family was so impressed with how flavorful they were despite the minimal effort that they've become our go-to dinner when we crave something Mediterranean but don't have hours to cook.

Ingredients

• Greek yogurt: thick and protein-rich, provides the creamy base for the tzatziki. Always choose plain, non-fat for the authentic tanginess.
• English cucumber: adds refreshing crunch and subtle sweetness. Remove seeds for less moisture.
• Fresh lemon juice: brightens all the flavors. Always use fresh-squeezed for the best flavor profile.
• Garlic: provides essential aromatic depth to the tzatziki. Mince it extremely fine to distribute evenly.
• Fresh dill: brings that distinctive Greek herb flavor. Don't substitute dried if possible.
• Rotisserie chicken: saves tremendous time while providing tender, flavorful protein.
• Red onion: offers sharp flavor and beautiful color contrast. Slice it paper-thin to prevent overwhelming.
• Ripe avocado: contributes creamy richness and healthy fats. Choose ones that yield slightly to gentle pressure.
• Whole wheat pitas: provide a nutritious pocket that holds everything together. Look for thick, fresh ones.

Step-by-Step Instructions

Make the Tzatziki:

Combine Greek yogurt, peeled and sliced cucumber, finely chopped garlic, and fresh dill in a large bowl. Mix thoroughly until all ingredients are evenly distributed. Start with half the lemon juice, then taste and adjust. The flavor should be tangy but balanced. Season carefully with kosher salt and freshly cracked black pepper, tasting as you go. The tzatziki should be slightly thicker than a traditional dip to prevent sogginess in the pitas.

Toast the Pitas:

Place whole wheat pitas in a toaster or oven for just a few minutes until they develop a slight crispness on the outside while remaining soft and flexible inside. This brief toasting creates structural integrity so they can hold the filling without tearing, while also enhancing the nutty flavor of the whole wheat. Cool them just enough to handle comfortably.

Prepare the Chicken Filling:

In a mixing bowl, combine the shredded rotisserie chicken with about half cup of your freshly made tzatziki sauce. Add the thinly sliced red onion and gently fold everything together until evenly coated. The chicken should be moist but not drowning in sauce. Taste and adjust the seasoning with kosher salt and freshly cracked black pepper as needed.

Assemble the Pitas:

Carefully open each toasted pita to create a pocket. Divide the chicken mixture into four equal portions and stuff each pita, being careful not to overfill or tear the bread. Layer several slices of ripe avocado on top of each filled pita, allowing them to peek out slightly for visual appeal. The contrast of the cool, creamy avocado against the tangy chicken mixture creates a perfect balance of flavors and textures.

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I absolutely love how the homemade tzatziki transforms this simple sandwich into something special. My grandmother taught me to always peel and seed the cucumber for tzatziki to prevent excess moisture, and that small detail makes all the difference in keeping these pitas from getting soggy. Every time I make this recipe, I think of her kitchen in Athens and how she would approve of this quick version of traditional Greek flavors.

Make-Ahead Options

This recipe shines as a meal prep solution. Prepare the tzatziki up to three days in advance and store it in an airtight container in the refrigerator. The flavors actually improve as they meld together overnight. You can also portion the chicken mixture without the tzatziki mixed in, then combine and assemble just before eating. For office lunches, pack components separately and assemble just before eating to maintain perfect texture.

Ingredient Substitutions

This recipe adapts beautifully to what you have on hand. Try leftover grilled chicken instead of rotisserie, or use chickpeas for a vegetarian version with equal protein power. No fresh dill? Mint works wonderfully in the tzatziki for a different but equally authentic flavor profile. Greek yogurt can be replaced with a dairy-free alternative like coconut yogurt for those with lactose sensitivities. The avocado can be swapped for roasted red peppers or sliced cucumber for a lower-fat option.

Serving Suggestions

Serve these stuffed pitas with a simple side of kalamata olives and a small Greek salad for a complete Mediterranean meal. For entertaining, cut the filled pitas into quarters and arrange on a platter with extra tzatziki for dipping and a sprinkle of crumbled feta on top. These pitas also pair wonderfully with a light soup like avgolemono for a more substantial dinner during colder months.

Cultural Context

This recipe draws from traditional Greek street food, particularly souvlaki pitas, but simplifies the process with pre-cooked chicken. The tzatziki sauce dates back centuries in Greek cuisine and was traditionally made with strained yogurt from sheep or goat milk. Modern Greek families often enjoy similar quick meals that combine yogurt-based sauces with warm bread and fresh vegetables, making this an authentic taste of everyday Mediterranean eating.

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Recipe Questions

→ How do I prevent the pita from falling apart when stuffing it?

Toast the pita bread just until slightly crisp, which helps it maintain structure. When cutting the pocket, only slice halfway through the circumference. Fill gently from the opening, distributing ingredients evenly rather than overloading one area. Let hot ingredients cool slightly before stuffing to prevent the bread from becoming soggy.

→ Can I make the tzatziki sauce ahead of time?

Yes! Tzatziki sauce actually improves when made 1-2 days ahead as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and taste - you may need to adjust with a splash of fresh lemon juice to brighten the flavors.

→ What can I substitute for rotisserie chicken?

Several options work well: grilled chicken breast, leftover roasted chicken, pan-seared chicken thighs, or even canned chicken in a pinch. For vegetarian versions, try chickpeas, falafel, grilled halloumi cheese, or marinated tofu. The key is ensuring your protein is well-seasoned to complement the tzatziki.

→ How can I make this meal more substantial?

Add a Greek salad on the side with tomatoes, cucumbers, olives and feta. Include hummus as an additional spread inside the pita or as a dip. Serve with a side of tabbouleh or quinoa salad. For heartier appetites, add more protein with a second pita or include extra sides like roasted vegetables, olives, or stuffed grape leaves.

→ What's the best way to slice an avocado for this dish?

For the perfect avocado slices, choose a ripe but firm avocado. Cut it in half lengthwise around the pit, twist to separate, and remove the pit. While still in the skin, slice the avocado into thin wedges. Use a large spoon to scoop out the slices intact. This method provides neat slices that sit perfectly on top of your stuffed pita.

→ Can I freeze leftover stuffed pitas?

Freezing assembled pitas isn't recommended as the tzatziki and vegetables will become watery and the bread soggy when thawed. However, you can freeze components separately: cooked chicken (up to 3 months), pita bread (up to 3 months in airtight packaging). The tzatziki sauce doesn't freeze well due to its dairy and cucumber content, so it's best made fresh.