Greek Pita Lunch
Transform your midday meal with this vibrant and wholesome Greek Pita Lunch! Packed with Mediterranean flavors, this quick and easy recipe features tender, marinated chicken strips seared to perfection, layered with creamy homemade tzatziki sauce, crisp lettuce, juicy tomatoes, tangy red onion, and crumbled feta cheese—all wrapped in warm, soft pita bread. Highlighted by the freshness of cucumber and dill in the tzatziki and the zesty punch of lemon and oregano in the marinade, this satisfying lunch strikes the perfect balance of savory and refreshing. Ready in just 35 minutes, this Greek-inspired pita recipe is perfect for meal prep, family lunches, or an on-the-go bite. Taste the vibrant essence of the Mediterranean with every bite!
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Recipe Information
Ingredients
- 4 pieces Pita bread
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Greek yogurt
- 1 medium Cucumber
- 1 tablespoon Fresh dill
- 1 small Red onion
- 2 medium Tomatoes
- 0.5 cup Feta cheese
- 4 pieces Lettuce leaves
Instructions
Prepare the chicken marinade by combining olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl.
Slice the chicken breasts into strips and coat them evenly in the marinade. Let them marinate for at least 15 minutes while you prepare the other ingredients.
For the tzatziki sauce, peel and finely grate the cucumber. Squeeze out the excess water using a clean kitchen towel or paper towel.
In a small bowl, combine Greek yogurt, grated cucumber, minced garlic (1 clove), finely chopped dill, a pinch of salt, and a splash of lemon juice. Mix well and refrigerate until needed.
Thinly slice the red onion and tomatoes. Crumble the feta cheese and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken strips for 3-5 minutes per side, or until fully cooked and golden brown. Remove from the pan and let rest for a minute.
Warm the pita bread in a dry skillet or toaster for about 30 seconds on each side, until slightly softened.
Assemble your pita sandwiches by spreading a generous spoonful of tzatziki sauce on each pita bread. Layer with a lettuce leaf, cooked chicken strips, sliced tomatoes, red onion, and a sprinkle of crumbled feta cheese.
Fold the pita bread over the filling or serve open-faced. Enjoy your Greek Pita Lunch!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 733 mg | 56% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
