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Chicken Pita

Maria G. Brooks
This Chicken Pita recipe combines tender, seasoned chicken with fresh veggies and your choice of sauce, all wrapped in warm pita bread.
It’s an easy-to-make dish that’s perfect for a quick lunch or dinner.
The recipe is highly customizable with different sauces and toppings, making it ideal for all taste preferences.
The perfect balance of protein, fiber, and veggies, chicken pita is a light yet satisfying meal, offering both flavor and freshness.
Nutrition Facts (Per Serving)
Calories: 350 kcal, Protein: 32 g, Carbohydrates: 35 g, Fat: 12 g, Fiber: 4 g, Sugar: 4 g, Sodium: 600 mg
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 large skillet
  • 1 Cutting board
  • 1 Knife
  • 1 Spatula
  • 1 small bowl (for seasonings)
  • 1 tongs or kitchen tongs
  • 1 plate (for assembling the pita)

Ingredients
  

  • 1 lb chicken breast or thighs
  • 4 pita bread pockets
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cucumber sliced
  • 1 tomato diced
  • 1 small red onion sliced
  • 1 handful lettuce leaves romaine or iceberg
  • ¼ cup sauce tahini, tzatziki, or hummus

Optional: 1 tablespoon chopped parsley or cilantro for garnish

Instructions
 

  • Prepare the Chicken: Season the chicken breasts or thighs with cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat.
    Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing into strips.
  • Prepare the Vegetables: Slice the cucumber, dice the tomato, and thinly slice the red onion. Set aside.
  • Warm the Pita: Warm the pita bread in a dry skillet for 1-2 minutes per side or in the oven at 350°F (175°C) for a few minutes.
  • Assemble the Pita: Spread a generous amount of sauce inside the pita. ,
    Add the sliced chicken, followed by the cucumber, tomato, onion, and lettuce. Garnish with parsley or cilantro if desired.
  • Serve: Fold the pita to secure the fillings inside and serve immediately.

Notes

  • For a lighter version, use whole wheat pita and low-fat yogurt-based tzatziki.
  • You can also grill the chicken instead of pan-frying for a smoky flavor.
  • If you have any leftover chicken, store it separately and use it for salads or wraps the next day.
  • Feel free to experiment with different sauces to customize the flavor to your liking.
  • If you're making this for meal prep, store the cooked chicken, pita, and vegetables separately in airtight containers and assemble when ready to eat.
Keyword Chicken Pita