Get ready to experience a delightful culinary journey with our beloved Grilled Chicken Pita Pockets with Tzatziki. This recipe combines tender chicken and creamy, tangy tzatziki sauce, all nestled within a warm, soft pita pocket. It’s a flavorful escape to the Mediterranean with every single bite!
Why You’ll Love This Recipe
- Healthy Yet Indulgent: These pita pockets are packed with protein-rich chicken and fresh veggies, making them a nutritious choice for any meal.
- Easy to Prepare: With simple ingredients and straightforward steps, you can have these ready in no time.
- Versatile Flavors: The combination of cool, creamy tzatziki and savory grilled chicken works for everyone’s palate.
- Perfect for Gatherings: Whether you’re hosting a party or a casual dinner, these pita pockets are sure to impress.
Ingredients You’ll Need
The ingredients for these Grilled Chicken Pita Pockets with Tzatziki are as simple as they are essential. Each plays a unique role in creating a harmony of tastes and textures that transports you straight to the Mediterranean shores.
- Plain Greek Yogurt: The base of the tzatziki, offering a creamy and tangy backdrop.
- Cucumber: Adds a refreshing crunch to the tzatziki, preferably use the less watery English variety.
- Lemon Juice: A splash of zesty brightness cutting through the creamy sauce.
- Ground Chicken: The heart of our pita pockets, light and wonderfully spiced.
- Feta Cheese: Brings that beautiful, slightly tangy creaminess to the chicken mix.
- Whole Wheat Pita Bread: The canvas that holds everything together, sturdy yet soft.
Variations
Don’t hesitate to make these Grilled Chicken Pita Pockets with Tzatziki your own! With a few tweaks, you can adjust the recipe to fit your dietary needs or flavor preferences perfectly.
- Switch Up the Protein: Try using ground lamb or turkey for a different twist on the flavor profiles.
- Dairy-Free: Replace the yogurt with a dairy-free alternative to make the tzatziki vegan-friendly.
- Spice It Up: Add a pinch of chili flakes to the chicken mixture for a bit of heat.
How to Make Grilled Chicken Pita Pockets with Tzatziki
Step 1: Prepare the Tzatziki Sauce
Start by peeling your cucumber if needed, then halve it long ways to scrape out the seeds. Grate the cucumber and wring out any excess water using a tea towel. This ensures your sauce doesn’t get watery. Mix the shreds with the remaining tzatziki ingredients and refrigerate.
Step 2: Make the Chicken Burgers
In a large bowl, combine ground chicken with olive oil, spices, minced shallot, garlic, and feta cheese. Use your hands to mix, but don’t overdo it to avoid tough burgers.
Step 3: Stuff the Pitas
Brush your pitas with olive oil and sprinkle with salt. Carefully stuff them with a portion of the chicken mixture. Press lightly to ensure they will cook evenly.
Step 4: Grill the Pitas
Preheat your grill to medium-low. Grill the stuffed pitas, turning occasionally until the chicken is cooked through, avoiding any charring which can toughen the bread.
Pro Tips for Making Grilled Chicken Pita Pockets with Tzatziki
- Cucumber Care: Always drain your cucumber shreds well to ensure your tzatziki sauce stays thick and luscious.
- Grill with Caution: Keep the heat low to prevent burning the pitas while ensuring the chicken cooks through.
- Customizable Pockets: Don’t hesitate to play around with the fillings – try adding cooked quinoa for extra crunch.
- Pita Perfect: Look for pita labeled with pockets to make stuffing them much easier!
How to Serve Grilled Chicken Pita Pockets with Tzatziki
Garnishes
Top these pockets with fresh dill or parsley to add more brightness and a pop of color that makes them irresistible.
Side Dishes
These delicious pita pockets pair beautifully with a crisp Greek salad or roasted potatoes for a complete Mediterranean-inspired meal.
Creative Ways to Present
Serve these pita pockets on a rustic wooden board with small bowls of extra toppings and tzatziki for a build-your-own experience that your guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover pita pockets can be stored in an airtight container in the refrigerator for up to three days, maintaining their flavor while the bread slightly softens.
Freezing
For longer storage, freeze cooked and cooled chicken patties separately, then thaw and reheat before assembling your pita pockets.
Reheating
To reheat, place the patties in a preheated oven at 350°F for about 10 minutes. Reassemble your pita pocket with freshly warmed ingredients for best results.
FAQs
-
Can I make Grilled Chicken Pita Pockets with Tzatziki in advance?
Absolutely! You can prepare the chicken patties and tzatziki a day or two in advance, storing them separately in the fridge until you’re ready to grill.
-
What if I don’t have a grill?
No worries! You can cook the chicken patties on a stovetop grill pan or even bake them in an oven preheated to 375°F until fully cooked.
-
Can I use store-bought tzatziki sauce?
Certainly! While homemade provides a fresher taste, quality store-bought tzatziki will work well in a pinch.
-
Can this recipe be made gluten-free?
Yes, just swap the pita bread for a gluten-free alternative, ensuring the other ingredients you use are also gluten-free.
Final Thoughts
If you’re searching for a dish that combines convenience without compromising on flavor, Grilled Chicken Pita Pockets with Tzatziki are your perfect match. Give it a try and bring the taste of the Mediterranean to your home kitchen!
Print
Grilled Chicken Pita Pockets with Tzatziki Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 pitas
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
This flavorful recipe features grilled chicken patties nestled inside whole wheat pita pockets, topped with homemade tzatziki sauce and fresh toppings. Perfect for a quick, healthy, and satisfying Mediterranean-inspired meal.
Ingredients
Tzatziki Ingredients
- 2 cups Plain Greek Yogurt such as Fage 2%
- 1 Cucumber preferably English Cucumber or home grown
- 1 Lemon juiced
- 1 Garlic Clove minced
- 1 tbsp Fresh Dill or 1 tsp dried
- 2 tbsp White Wine Vinegar
- 1 tbsp Olive Oil extra virgin
- 1 tsp Salt
Chicken Burgers
- 2 lbs Ground Chicken
- 2 tbsp Olive Oil + additional for brushing on pitas
- 1 Egg whisked
- 2 tsp Greek Seasoning OR 2 tbsp fresh Oregano, Dill, Basil
- 1/4 cup Shallot minced
- 2 cloves Garlic minced
- 1 tsp Salt (if Greek seasoning is salt free) + additional for pitas
- 1/2 tsp Pepper
- 1/2 cup Feta Cheese crumbles
- 4 whole Whole Wheat Pita Pocket Bread or 8 pita halves
Topping Options
- Olives sliced
- Cherry Tomatoes halved
- Fresh Spinach
- Feta Cheese Crumbles
- Red Onion thinly sliced
- Cucumbers thinly sliced
Instructions
- Make Tzatziki: Peel off the waxy skin from the cucumber (if not using English cucumber), cut in half lengthwise, and scoop out the seeds with a spoon. Using a box grater, shred the cucumber and transfer the shreds to a tea towel. Twist the towel ends to squeeze out excess water over a bowl, discarding the liquid. Mix the cucumber shreds with Greek yogurt, lemon juice, minced garlic, dill, vinegar, olive oil, and salt. Refrigerate until ready to serve.
- Prepare the Chicken Patties: Preheat the grill to medium-low heat. In a large bowl, combine ground chicken, olive oil, whisked egg, Greek seasoning, minced shallot and garlic, salt, pepper, and feta cheese. Mix gently with wet hands until just combined, avoiding overmixing.
- Stuff the Pitas: Brush or spray each pita with olive oil and sprinkle with a little salt. Stuff each pita with approximately 1/4 to 1/3 cup of the chicken mixture, using an ice cream scoop for even portions. Gently squeeze to flatten for even grilling.
- Grill the Pitas: Place the stuffed pitas on the grill. Cook on low heat until the chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes, flipping once. Ensure pitas are toasted but not charred.
- Assemble and Serve: Once cooked, remove from grill. Optionally, pry open the pita pocket and load with tzatziki, and add toppings like olives, cherry tomatoes, spinach, red onion, and extra feta. Serve immediately.
Notes
- If using previously frozen ground chicken, ensure it is well-drained or partially drained to prevent sogginess in the patties.
- Using pitas labeled as ‘Smart Pockets’ ensures they have a proper pocket to stuff.
- Ground lamb, turkey, bison, or beef can be substituted for chicken in this recipe.
- Adjust the grill temperature to prevent burning the pitas; low to medium-low works best.
- Extra tzatziki can be stored in the refrigerator for up to 3 days.
- For added flavor, sprinkle fresh herbs like parsley or oregano before serving.
Nutrition
- Serving Size: 1 pita pocket with toppings
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
Your email address will not be published. Required fields are marked *