Organic Beef & Greek Salad Pita Pockets
with Feta
- Milk
- Sesame
- Wheat
- Eggs
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!
10 ounce
Organic Ground Beef
½ cup
Feta Cheese
()
2 unit
Pitas
()
1.5 ounce
Greek Vinaigrette
()
1 unit
Mini Cucumber
1 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Quarter cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Dice tomato into ¼-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.
While chicken cooks, 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.
- Flavor: The Greek salad with feta and vinaigrette was bright and flavorful; one reviewer noted that skipping the onion and garlic left the chicken tasting a little flat.
- Ease of prep: Quick and easy comfort food that comes together in minutes — a great hands-on weeknight meal.
- Suggestions: Don't skip the garlic and onion in the chicken — they add the savory depth that ties the whole pita together.
