Description
Enjoy these Mediterranean Ground Chicken Pitas, a flavorful and healthy meal combining seasoned ground chicken, crisp vegetables, and creamy tzatziki sauce in warm pita bread. This recipe is quick, delicious, and perfect for any occasion.
Ingredients
- 1½ pounds (680g) lean ground chicken
- ¾ cup red onion, finely diced
- 1 tablespoon Greek seasoning
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 cup plain Greek yogurt
- ½ cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- 4–6 pita pockets, warmed
- Optional: crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced red onion and minced garlic, sauté for 3-4 minutes until softened.
- Add ground chicken to the skillet, breaking it apart. Sprinkle with Greek seasoning, salt, and pepper. Stir to combine.
- Cook the chicken, stirring occasionally, until no longer pink, about 7-10 minutes. Stir in fresh parsley and lemon juice, cook for another 1-2 minutes. Remove from heat.
- In a medium bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently and refrigerate.
- Grate half a cucumber and squeeze out excess water. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill (if using), and lemon juice. Season with salt and pepper. Stir well and refrigerate.
- Warm the pita pockets by microwaving them in a damp paper towel for 20-30 seconds, or heat on a dry skillet or in the oven.
- Open a warm pita pocket. Spoon in seasoned ground chicken, add cucumber tomato salad, and top with tzatziki sauce. Add feta cheese if desired. Repeat with remaining pitas.
Notes
- Use lean ground chicken for a lighter dish, or substitute ground turkey or beef.
- Greek seasoning can be store-bought or a homemade mix of oregano, thyme, garlic powder, onion powder, and paprika.
- Squeeze excess water from grated cucumber for the tzatziki to prevent a runny sauce.
- Cucumber tomato salad and tzatziki can be made a day ahead and stored in the refrigerator.
- For a gluten-free option, use gluten-free pita or serve the ingredients as a bowl.
- Add bell peppers or olives to the salad for extra flavor.
- For a spicier dish, add red pepper flakes to the chicken or harissa paste to the tzatziki.
- Leftover chicken can be stored in the fridge for up to 3 days and reheated gently.
- Warm pita bread just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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