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
Units
Scale
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
