Greek Grilled Chicken Pitas

  Lunch

I switched up my mom’s recipe to create this tasty pita pocket variation. It’s delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies.

Greek Grilled Chicken Pitas

Average Rating: 4.8

TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
YIELD: 4 servings.

Ingredients

  • 1/2 cup balsamic vinaigrette
  • 1 pound boneless skinless chicken breast halves

  • CUCUMBER SAUCE:
  • 1 cup plain Greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

  • PITAS:
  • 8 pita pocket halves
  • 1/2 cup sliced cucumber
  • 1/2 cup grape tomatoes, chopped
  • 1/2 cup sliced red onion
  • 1/2 cup crumbled feta cheese

Instructions

  • 1. Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
  • 2. Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side.
  • 3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts

2 filled pita halves: 428 calories, 14g fat (6g saturated fat), 85mg cholesterol, 801mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 33g protein.

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