HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Souvlaki Pita Pockets
Chicken Souvlaki Pita Pockets

Chicken Souvlaki Pita Pockets

with Tzatziki and Turkish-Spiced Sweet Potatoes

calorie smart
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Simple, convenient, and delicious: that’s what’s in store with our Chicken Souvlaki Pita Pockets recipe, made with pre-measured, high-quality ingredients.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

2 clove


1 unit


1 unit


¼ teaspoon


5 teaspoon

White Wine Vinegar

4 tablespoon

Sour Cream


10 ounce

Chicken Breast Strips

1 tablespoon

Turkish Spice Blend

2 unit

Whole Wheat Pitas


Not included in your delivery

4 teaspoon

Olive Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber11 g
Protein41 g
Cholesterol120 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve sweet potatoes lengthwise; cut crosswise into ¼-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. Roast on top rack, flipping halfway through, until tender, 20-25 minutes.


Meanwhile, mince or grate garlic. Halve, peel, and thinly slice shallot. Trim and peel cucumber; grate on the largest holes of a box grater until you have 2 TBSP (4 TBSP for 4 servings). Halve remaining cucumber lengthwise. Scoop out and discard seeds with a spoon; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill; discard stems.


In a medium bowl, toss together sliced cucumber, half the shallot, vinegar, a drizzle of olive oil, ½ tsp sugar (1 tsp sugar for 4 servings), salt, and pepper. In a small bowl, combine sour cream, grated cucumber, half the dill, up to half the garlic (start with a pinch, then taste and add more if desired), 1 tsp water (2 tsp for 4), a drizzle of olive oil, salt, and pepper.


Pat chicken dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and remaining shallot. Cook, stirring occasionally, until browned, 3-4 minutes. Add remaining garlic and season with Turkish Spice, salt, and pepper. Cook, stirring, until chicken is cooked through, 2-3 minutes. Turn off heat.


Meanwhile, halve pitas to create four pockets (eight pockets for 4 servings). Place on a second baking sheet. When sweet potatoes are almost done roasting, place pitas on middle rack. Toast until warmed through but not crispy, 2-3 minutes.


Fill each pita with chicken, a few sweet potato pieces, tzatziki, and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve remaining cucumber salad and sweet potatoes on the side. Garnish with remaining dill.