Description
A quick and vibrant Mediterranean pita pocket loaded with grilled chicken, crisp vegetables, and zesty lime crema. Juicy tomatoes, herbaceous herbs, and tangy feta balance warm pita bread and refreshing yogurt dressing for a handheld lunch.
Ingredients
2 cups cooked grilled chicken, diced
1 Roma tomato, diced
1/2 English cucumber, diced
1/2 red onion, diced
1 tbsp olive oil
1/2 cup balsamic vinegar (substitute for red wine vinaigrette)
1/2 cup crumbled feta cheese
1 tbsp fresh cilantro, chopped
4 whole wheat pitas
1 cup Greek yogurt
1 tbsp lime juice (plus 1 tsp)
Zest of 1 lime
Salt to taste
Instructions
Preheat oven to 350°F
In a bowl, mix chicken, tomato, cucumber, and red onion
Toss with olive oil
In a separate bowl, whisk Greek yogurt, lime juice, lime zest, and salt until smooth
Chill crema mixture 10 minutes
Wrap pitas in foil and bake 5-7 minutes until warmed
Place chicken mixture in pitas, top with feta and cilantro
Drizzle 1-2 tsp crema over each pita
Notes
Use cubed chicken for easier dicing after grilling
Press cucumber under paper towels to remove moisture
Opt for pita with pronounced pockets
Add red onion 5 minutes before serving to reduce bitterness
Swap cilantro with parsley if needed
Use vegan feta for dairy-free option
- Prep Time: 15
- Cook Time: 12
- Category: Main Dishes
- Method: Grilling & Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg