Chicken & Greek Salad Pita Pockets
with Feta
- Eggs
- Milk
- Sesame
- Wheat
This spin on classic Greek salad (no lettuce!) is full of flavor and texture contrasts to get your taste buds tingling. You’ll toss together juicy tomato, crunchy cucumber, scallion greens, and briny feta in tangy Greek vinaigrette. Load it all into warm pitas with garlicky sautéed chicken, and you’ve got a wholesome Mediterranean meal in minutes!
Ingredients
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
20 ounce
Chopped Chicken Breast
1 teaspoon
Garlic Powder
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pita Bread
(Contains: Sesame, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into 1⁄4-inch-thick quarter-moons. Dice tomato into 1⁄4-inch pieces.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites in a single layer; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing. • Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
• Halve pitas; gently pull apart to create pockets. • Fill pita pockets with chicken and as much Greek salad as you like. • Divide pita pockets between plates and serve with any remaining Greek salad on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many love the fresh, light Mediterranean flavors, though some find the chicken bland and suggest adding extra seasoning or tzatziki sauce.
- Ease of prep: Customers consistently praise how quick and easy this meal comes together, perfect for busy weeknights or lunch.
- Suggestions: Add tzatziki sauce or extra Greek seasoning to boost flavor; mix chicken into the salad for better distribution in pitas.
- Portions: Some find it more suitable as a lunch portion and suggest adding a side or extra chicken for heartier appetites.
- Pita quality: Pitas can be dry or fragile; warming with damp paper towels helps, though some prefer using tortillas instead.
Reviews from our home cooks
These pita pockets are so so good! Easiest thing in the world to make & the feta is one of my favorites! Definitely want to make more of these soon!
These were quick and easy pita pockets, very tasty with the greek dressing.
Replaced pita pouches with brown rice to make it a chicken & Greek salad bowl (with lower sodium and higher magnesium).
The tomato was missing. But the pita sandwich was great. My son gave me a tip. The chicken should be mixed with the salad before stuffing the pita pocket. That way, you get salad and chicken in each bite.
Wherever you got the pita pockets from this time was the best, stick with that supplier. They were fluffy and amazing!
Greek salad in a pita. Just wanted a tad of lettuce
Was a bit difficult to eat in the pita. We ended up eating it as a salad with pitas on side.
It tasted great but the filling tumbled out of the pita pockets every time I tried to take a bite. It was slightly comical but mostly frustrating
This is one of my favorites however, the portions are not bigger. In fact for the price there should be double the vegetables to create a side salad to go with the pita.
I don't love your pitas...and they didn't hold up very well with the stuffing especially because the salad was saucy. The chicken also wasn't extremely flavorful. There are so many more spices (bharat, harissa, lemon etc.) that could be used on the chicken to make it have a more flavorful impact. I do like the handheld pita pockets and would order more sandwiches of this type (wraps, pitas....)
