Greek Chicken Pita Pockets are a bright, satisfying meal that’s perfect for a quick lunch or an easy weeknight dinner. Soft warmed pita pockets are filled with grilled, lemon-herb marinated chicken, crisp vegetables, tangy feta, and a creamy dressing. The combination of fresh herbs, olive oil, and lemon gives the chicken authentic Mediterranean flavor, while the crisp filling adds texture and freshness. These pockets are easy to prepare ahead for meal prep and assemble when you’re ready to eat.
Greek Chicken Pita Pockets
These pita pockets combine grilled marinated chicken with a colorful mix of cucumber, tomato, spinach, kalamata olives, marinated artichokes, and crumbled feta. The chicken soaks up a simple marinade of olive oil, lemon juice, garlic, and fresh herbs, then grills until juicy and slightly charred. Toss the diced chicken with the prepared filling and a creamy Greek-style dressing for a quick, balanced meal that’s full of protein and fresh flavor.
If you prefer shortcuts, store-bought Greek dressing can replace the homemade dressing and marinade. The homemade components, however, are straightforward and layer beautifully for a more vibrant result.
Quick overview:
- Marinate the chicken in lemon, olive oil, garlic, and fresh herbs for at least 4 hours.
- Grill the chicken to 165°F (about 15 minutes per side at medium heat), then let it rest.
- Prepare the filling ingredients while the chicken cooks: dice cucumbers and tomatoes, chop olives and artichokes, and crumble the feta.
- Whisk or shake the dressing until smooth and emulsified.
- Dice the grilled chicken, toss with the filling and dressing, then stuff into warmed pita pockets and serve immediately.
Enjoy a collection of favorite Traeger and grilled chicken recipes in the recipe library.
Recipe Shopping List
Here’s everything you’ll want to have on hand. For exact quantities, see the detailed recipe card below.
- Pita pockets
- Olive oil
- Fresh lemon juice
- Garlic, minced
- Fresh oregano, mint, and flat-leaf parsley
- Black pepper and kosher salt
- Baby spinach
- English cucumber
- Roma tomatoes
- Crumbled feta cheese
- Marinated artichoke hearts
- Kalamata olives
- Small pepperoni (optional)
- Sliced pepperoncini
- Red wine vinegar
- Greek-style seasoning (optional)
- Mediterranean-style rub (for dressing, optional)
- Plain Greek yogurt (for a creamy dressing)
How To Make This Recipe
This section gives a concise step-by-step so you know what to expect while cooking. Follow the full recipe card for exact measurements and times.
- Marinate the chicken: Combine olive oil, lemon juice, minced garlic, chopped fresh oregano, mint, parsley, salt, and pepper in a large resealable bag with chicken breasts. Refrigerate for at least 4 hours or overnight for best flavor.
- Grill the chicken: Preheat your grill to medium (about 350°F). Remove chicken from the marinade and grill for roughly 15 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.
- Prepare the filling: While the chicken cooks, dice cucumbers, tomatoes, chop artichokes and olives, and crumble feta. Combine these with baby spinach and any optional ingredients.
- Make the dressing: Whisk together red wine vinegar, olive oil, lemon juice, a Mediterranean seasoning or rub, and plain Greek yogurt until smooth and emulsified.
- Assemble the pita pockets: Warm the pita so it’s pliable, dice the grilled chicken into bite-sized pieces, toss with the filling and dressing, then stuff generously into each pocket. Serve right away.
Recipe FAQ
Store leftover chicken and salad components separately in airtight containers in the refrigerator for up to 3 days. Assemble pita pockets just before serving to keep them from becoming soggy.
How do I reheat the chicken?
Reheat grilled chicken in a skillet over medium heat until warmed through, or microwave for 1–2 minutes. Avoid overheating to keep the chicken juicy.
Can I prepare this dish in advance?
Yes. Marinate the chicken ahead of time, and prepare the filling and dressing in advance. Keep components refrigerated and assemble before serving.
Variations and substitutions
Protein: Swap grilled chicken for shrimp or firm tofu.
Vegetables: Add bell peppers, red onion, or avocado.
Cheese: Replace feta with goat cheese or fresh mozzarella if you prefer a milder flavor.
Serve This With
- Garlic breadsticks
- Smoked lemon chicken orzo soup
More Chicken Recipes
- Blackstone Chicken Caesar Tacos
- Creamy Chicken Gnocchi Soup
- Thanksgiving Chicken Dinner
More Greek-Inspired Recipes
- Grilled Greek Meatball Bowls
- Greek Chicken Protein Bowls
- Classic Greek Salad
- Greek-Style Empanadas
Greek Chicken Pita Pockets
These homemade Greek chicken pita pockets make a great make-ahead lunch or a quick dinner. They’re filling, protein-packed, and full of bright Mediterranean flavors.
Prep Time: 4 hours (includes marinating)
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Ingredients
- 4 large chicken breasts
Marinade:
- ½ cup olive oil
- ½ cup fresh squeezed lemon juice
- 3 cloves minced garlic
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped flat-leaf parsley
- ½ teaspoon black pepper
- 1½ teaspoons kosher salt
Filling:
- 4 cups baby spinach
- 2 English cucumbers, diced
- 3 Roma tomatoes, diced
- 8 ounces crumbled feta cheese
- 1 cup marinated artichoke hearts, chopped
- ½ cup kalamata olives, chopped
- ½ cup small pepperoni (optional)
- ¼ cup sliced pepperoncini
- ¼ cup red wine vinegar
- 1 tablespoon Greek-style seasoning blend (optional)
Dressing:
- ½ cup red wine vinegar
- ½ cup olive oil
- ¼ cup Mediterranean rub or seasoning (optional)
- ¼ cup lemon juice
- ¼ cup plain Greek yogurt
Instructions
- Combine the marinade ingredients with the chicken breasts in a large resealable bag. Refrigerate overnight, or for at least 4 hours.
- Preheat your grill to about 350°F. Remove the chicken from the marinade and grill for roughly 15 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes before dicing.
- While the chicken cooks, prepare the filling ingredients and whisk the dressing ingredients together until emulsified.
- Warm the pita pockets so they are soft and pliable.
- Dice the grilled chicken into bite-sized pieces, toss with the filling and a generous amount of dressing, then stuff into the warmed pitas and serve immediately.
Nutrition Information (per serving)
Yield: 6 — Calories: 567; Total Fat: 54g; Saturated Fat: 12g; Trans Fat: 0.2g; Unsaturated Fat: 36g; Cholesterol: 43mg; Sodium: 1491mg; Carbohydrates: 13g; Fiber: 3g; Sugar: 4g; Protein: 10g.