Mediterranean-style chicken is stuffed into pita pockets with veggies and a delicious homemade yogurt sauce. You will love this meal that is done in just 30 minutes!
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🥘Ingredients and Substitutions
- Chicken breasts. You can use chicken breasts or chicken tenders for this recipe. Boneless chicken thighs will also work.
- Spices. Sheet pan chicken pitas call for lots of warming spices, including paprika, allspice, nutmeg and coriander.
- Vegetables. You need red onion, bell pepper, cucumber and tomatoes. You can use any color of pepper.
- Yogurt. I recommend plain Greek yogurt. However, if you have an allergy you can use a non-dairy yogurt.
- Pita bread. Your favorite pita bread will work. I like these pita pockets from Toufayan.
See the recipe card below for quantities and remaining ingredients.
📖Variations
- You can skip the pita sandwich and eat everything over lettuce or make them into bowls by serving them over rice or quinoa. Top with yogurt sauce and hot sauce!
- Add or eliminate some veggies. You can add lettuce to the wraps or kalamata olives. Chickpeas and feta cheese would also be great additions.
- In place of the chicken, you can use steak, lamb or even shrimp!
🔪Instructions
Step 1: Mix the chicken with the marinade ingredients and place in the fridge for at least 30 minutes.
Step 2: Add everything to a sheet pan and bake until the chicken is cooked through. Assemble the Greek chicken pita wraps by filling them with chicken, veggies, yogurt sauce and hot sauce.
💭Recipe FAQs
There are a few ways to do this:
-Cut the pita pockets in half and stuff each side.
-Cut about 1 ½ inches from the top and stuff the pita pocket with the filling.
You can cook the chicken and vegetables ahead of time if you are making this recipe for meal prep. However, I don't recommend assembling until just before eating or the pitas will become soggy.
Top tips:
-You need a soft pita so make sure it is slightly warmed up.
-Don't overstuff the pita pocket.
-Serve immediately.
👩🏻🍳Chef Tips
- If you want juicier and more flavorful chicken, I highly recommend marinating for longer than 30 minutes. Anywhere from 2-3 hours to overnight will give you the best results.
- Use a meat thermometer to check the internal temperature of the chicken. It needs to be 165 degrees F.
- I recommend using warm pita bread in this recipe. Heat them in the microwave for about 30 seconds or put them in the oven for the last few minutes of cooking.
- Use store-bought tzatziki sauce to save time!
🥗Serving
Serve the sheet pan chicken pita pockets with the creamy dill yogurt sauce or make the homemade tzatziki sauce that I use on Greek turkey meatballs.
These pita pockets are great on their own but here are some great side dish ideas:
- Roasted Sweet Potato Salad
- No-Mayo Potato Salad
- Air Fryer Green Beans
- Air Fryer Frozen Seasoned Fries
- Lemon Herb Pearled Couscous
🥣Storage & Reheating
- Store all of the ingredients in separate containers. They will keep fresh in the fridge for 3-4 days.
- To reheat the next day, simply microwave the chicken and vegetables for a few minutes before adding to the warm pitas.
- Freeze the chicken for about 3 months in an airtight container or freezer-safe bag. Reheat in the microwave for 1-2 minutes.
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Recipe
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Sheet Pan Chicken Pita Pockets
See the full post for extra tips and photos
Ingredients
Chicken
- 1 pound chicken breasts or tenders
- 2 tablespoons olive oil
- ½ lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons paprika
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ¼ teaspoon ground coriander
- 2 garlic cloves, minced
- 1 teaspoon Mediterranean or Italian seasoning
Wraps
- 1 red onion, sliced
- 2 small bell peppers, sliced
- One large or 2 small tomatoes, diced
- 1 small cucumber, diced
- ½ cup plain yogurt
- ¼ lemon, juiced
- ½ teaspoon garlic powder
- 1 teaspoon dried or ½ teaspoon fresh dill
- Pita pockets
- Hot sauce
Instructions
- Begin by marinating the chicken in olive oil, lemon juice and spices for at least 30 minutes.
- While the chicken is marinating, slice 1 red onion and 2 bell peppers. Add them to a sheet pan and season with ½ tablespoon of olive oil and salt and pepper to taste.
- Preheat the oven to 375 degrees F. Place the chicken on the sheet pan with the vegetables and bake for 20-25 minutes until the chicken is cooked through. It should be 165 degrees F. Slice or dice the chicken.
- Dice 1 large or 2 small tomatoes and 1 cucumber. Add them to bowl and mix together with ½ teaspoon of salt.
- Make yogurt sauce by mixing the yogurt with lemon juice, garlic powder and dill. Store in the fridge until ready to assemble the pitas.
- Cut tops off of pita pockets and stuff with ¼ cup diced chicken and veggies. Top with the yogurt sauce and hot sauce and serve.
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Sarah's Tips
- If you want juicier and more flavorful chicken, I highly recommend marinating for longer than 30 minutes. Anywhere from 2-3 hours to overnight will give you the best results.
- Use a meat thermometer to check the internal temperature of the chicken. It needs to be 165 degrees F.
- I recommend using warm pita bread in this recipe. Heat them in the microwave for about 30 seconds or put them in the oven for the last few minutes of cooking.
- Use store-bought tzatziki sauce to save time!
- Store all of the ingredients in separate containers. They will keep fresh in the fridge for 3-4 days.
- To reheat the next day, simply microwave the chicken and vegetables for a few minutes before adding to the warm pitas.
- Freeze the chicken for about 3 months in an airtight container or freezer-safe bag. Reheat in the microwave for 1-2 minutes.
Emily says
Made this for the first time tonight and it was AMAZING !! Can’t wait for leftovers this week and to add it to the weekly meal rotation 🙂 easy and healthy!
Sarah Holt says
Yayy! So happy you guys loved this one