Greek Salad Chicken Pita

Crispy chicken strips, fresh vegetables, and a medley of Mediterranean flavors like kalamata olives and oregano, stuffed in a pita pocket. Perfect for on-the-go, and ready in 30 minutes.
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serves 4
  • Calories 540
  • Calories 540
  • Total Fat 18 g
  • Cholesterol 40 mg
  • Sodium 1370 mg
  • Total Carbohydrate 64 g
  • Protein 31 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 pound Crispy Chicken Strips
  • 2 cloves garlic, minced
  • 1/2 teaspoon oregano
  • 1 cup low fat plain yogurt
  • 1 tablespoon fresh lemon juice
  • 2 cucumbers, chopped
  • 1 salt and pepper, to taste
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup Kalamata olives, pitted, cut in half
  • 1 green bell pepper, thinly sliced
  • 4 pita bread pockets, cut in half

Cooking Instructions

  1. In a small bowl, make garlic mixture by combining garlic and oregano.  Place chicken on baking sheet and sprinkle with half of garlic mixture.  Bake Crispy Chicken Strips according to package directions. 
  2. While chicken is cooking, mix together the yogurt, lemon juice, cucumbers and remaining garlic mixture.  Season to taste with salt and pepper. 
  3. When chicken is cool enough to handle, cut into smaller pieces.  Divide the chicken, yogurt sauce, tomatoes, olives and pepper among the pita pockets. 
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