Greek Chicken Stuffed Pitas

This Greek chicken stuffed pita recipe transforms ordinary rotisserie chicken into a Mediterranean masterpiece in just minutes. The combination of cool tzatziki, tender chicken, and fresh vegetables wrapped in warm pita creates a perfect lunch or quick dinner option that tastes like it took hours rather than minutes.

I first made these stuffed pitas when I needed a quick dinner after a long workday, and now it has become our Thursday night tradition when everyone is too tired to cook but still craves something satisfying and fresh.

Ingredients

• Greek yogurt: Brings protein and creaminess to the tzatziki sauce without heavy calories
• English cucumber: Adds refreshing crunch and subtle flavor choose ones with firm skin and minimal seeds
• Fresh lemon juice: Brightens everything with necessary acidity always use fresh not bottled for best flavor
• Garlic: Provides essential depth to the tzatziki use fresh cloves rather than pre minced for brighter flavor
• Fresh dill: Brings distinctive herbal notes that define authentic tzatziki
• Rotisserie chicken: Saves tremendous time while delivering tender perfectly seasoned protein
• Red onion: Contributes sharp contrast and beautiful color slice it paper thin to prevent overwhelming
• Ripe avocado: Adds creamy richness and healthy fats choose ones that yield slightly to gentle pressure
• Whole wheat pitas: Provide hearty structure and nutritional benefits look for thick soft varieties

Step-by-Step Instructions

Make the Tzatziki:

Combine Greek yogurt, peeled and sliced cucumber, finely chopped garlic, and fresh dill in a large bowl. Stir gently until evenly distributed. Add half the lemon juice first, then taste before adding more. Season carefully with salt and pepper, remembering the chicken might already have seasoning. Let the mixture rest for at least 5 minutes to allow flavors to meld together.

Prepare the Pitas:

Warm each pita in a toaster or oven just until slightly toasty around the edges but still pliable enough to fold. This critical step prevents the pitas from splitting when stuffed and adds delightful texture contrast. Place them on a clean kitchen towel and cover to keep warm while preparing the filling.

Assemble the Filling:

In a medium bowl, combine the shredded rotisserie chicken with approximately half cup of your freshly made tzatziki and the thinly sliced red onion. Toss gently until the chicken is evenly coated with the sauce. Taste the mixture and adjust seasoning with salt and pepper if needed. The filling should be moist but not soggy.

Stuff and Serve:

Open each warmed pita to create a pocket. Divide the chicken mixture evenly between the four pitas, gently stuffing but not overfilling. Top each with several slices of ripe avocado. Serve immediately while still warm with extra tzatziki sauce on the side for dipping.

Bookmark

The tzatziki sauce is really the heart of this recipe. My grandmother taught me to always use full fat Greek yogurt for authenticity, but I found that non fat works beautifully while keeping the calories reasonable. The sauce gets even better after sitting in the refrigerator for a few hours as the flavors continue to develop.

Make Ahead Options

The tzatziki sauce can be prepared up to three days ahead and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to intensify beautifully. Just give it a quick stir before using as some liquid separation is normal. For meal prep purposes, you can assemble the chicken mixture separately from the pitas and avocado, then combine everything fresh at lunchtime for best texture.

Perfect Substitutions

This recipe welcomes many adaptations based on dietary needs or what you have available. For a vegetarian version, replace the chicken with roasted chickpeas or falafel. If avocados arent ripe or available, try roasted red peppers or sliced cucumber for freshness. Lactose intolerant diners can use coconut yogurt for the tzatziki, though the flavor profile will shift slightly more tropical.

Bookmark

Serving Suggestions

These stuffed pitas shine as a standalone meal, but they pair beautifully with sides that enhance the Mediterranean theme. Try serving alongside a simple Greek salad with tomatoes, cucumbers, and feta, or offer a platter of hummus with vegetable crudités. For dinner gatherings, serve with lemon rice or roasted lemon potatoes to create a more substantial feast that still maintains the Greek flavor profile.

Frequently Asked Questions About Recipes

→ Can I make the tzatziki sauce ahead of time?

Yes! The tzatziki sauce actually improves when made ahead as the flavors have time to meld. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a quick stir before using.

→ What can I substitute for rotisserie chicken?

If you don't have rotisserie chicken, you can use any cooked chicken breast or thighs. Simply season with salt, pepper, and oregano, then cook and shred. Grilled chicken works particularly well for the Greek flavor profile. For a vegetarian option, try substituting chickpeas or falafel.

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

Toasting the pita as directed helps it hold up better. When cutting the pita to create a pocket, only cut it halfway through, not all the way across. Let the pita cool slightly after toasting before stuffing. You can also warm the pita wrapped in a damp paper towel in the microwave for about 20 seconds to make it more pliable before cutting.

→ What sides pair well with these stuffed pitas?

These Greek chicken stuffed pitas pair beautifully with a simple Greek salad, roasted lemon potatoes, or a light cucumber and tomato salad. For a more substantial meal, add some hummus with vegetable crudités or a small serving of tabbouleh on the side.

→ Can I make these ahead for meal prep?

For meal prep, prepare the chicken-tzatziki mixture and store it separately from the pitas and avocado. The chicken mixture will keep for 2-3 days refrigerated. Toast and stuff the pitas just before eating to prevent them from becoming soggy. Slice the avocado fresh when you're ready to serve.

→ How can I make this dish spicier?

To add some heat, mix in a pinch of red pepper flakes to the chicken-tzatziki mixture. You could also add thinly sliced jalapeños or a drizzle of hot sauce. Another option is including a spicy roasted red pepper spread like harissa or adding a sprinkle of Aleppo pepper when serving.