Description
This simple chicken pita recipe transforms leftover chicken into a flavorful, quick meal. Creamy Greek yogurt and mayo create a tangy filling, complemented by paprika and garlic powder.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat pitas
- Lettuce leaves
- Tomato slices
- Cucumber slices
Instructions
- Gather all ingredients and shred the cooked chicken into bite-size pieces. Rinse and slice the tomato and cucumber. Tear or wash lettuce leaves and set them aside. Cut each pita in half to form pockets. Lay out a clean work surface.
- Add the shredded chicken, Greek yogurt, mayonnaise, lemon juice, garlic powder, paprika, salt, and pepper in a medium bowl. Stir with a spoon until the mixture looks evenly coated and creamy. Taste and adjust seasoning if needed.
- Open each pita half gently. Spoon a generous amount of the chicken mixture into each pocket. Add a few lettuce leaves, a couple of tomato slices, and cucumber slices for crunch and freshness. Press lightly so the filling stays inside.
- Serve the pitas immediately for the best texture. Optionally, toast them briefly in a dry skillet for 1–2 minutes per side before stuffing.
Notes
These pitas are fast, tasty, and flexible. Serve warm or cold alongside a light side salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg