Chicken Pitas with Tzatziki Sauce

A Greek-inspired wrap as tasty as it is simple.

Living in Astoria gives us access to some pretty serious Greek food, but sometimes you’ve gotta take matters into your own hands. This simple riff on a traditional gyro is an easy option for nights where you just need a quick flavor fix. Homemade tzatziki sauce goes well on everything so you may want to make extra for later dipping adventures.

Equipment Needed: Frying Pan, Cutting Board, Chef’s Knife, Wooden Spoon, Vegetable Peeler, Cheese Grater, Mixing Bowl

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Pinot Grigio, Chardonnay, Sauvignon Blanc

Suggested Beer Pairing: Lighter Ales, Lagers, Pilsners


  • 1 lb boneless skinless chicken breasts ($4.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1/2 C pitted olives (you can use canned, but we prefer the type you find in your grocers’ or deli’s olive bar; about $5.99/lb)
  • 1 cucumber (about $1.49/lb)
  • 2 lemons ($0.50/each)
  • 16 oz greek yogurt($4.89/16 oz)
  • 7 cloves garlic ($2.99)
  • 8 oz feta cheese crumbles ($4.99/8 oz)
  • 4 Mediterranean-style pita breads (you can use pita pockets if you like; $2.79/package of 10)
  • About 4 TBSP Extra virgin olive oil ($9.99/34 oz bottle)
  • 2 TBSP dried oregano (about $4/2.75 oz jar)
  • 1 TBSP crushed red pepper (about $2/2.75 oz jar)
  • 2 TSP dill ($3.50/2.75 oz jar)
  • Salt
  • Pepper

Tzatziki Preparation:

  • Spoon the yogurt into your mixing bowl. Mince 5 cloves of garlic and add to the bowl.
  • Peel and grate 3/4 of a cucumber and add to the bowl, then squeeze in the juice of half a lemon.

Grate the cumumber for even consistency in your sauce.

Be sure not to let any seeds into the mix.

  • Add dill, a pinch of salt and some pepper and mix it all together. Refrigerate until you’ve finished everything else. As any connoisseur of street meat knows, tzatziki makes all meats and vegetables better, so get creative with your leftovers; it keeps for several days in the fridge.

Chicken Preparation:

  • Wash and trim any fat from your chicken breasts and cut them into 1/2 inch pieces.

Cut the chicken into bite-sized chunks

  • Place your frying pan over medium heat and coat the bottom in olive oil once it gets hot. Mince your other two cloves of garlic and toss them in the oil with the crushed red pepper.
  • Season the chicken pieces with the oregano, salt and pepper and add to the pan. Turn the pieces after about 5 minutes and cook for another 5 or so. Dice your onion and add to the pan at the very end for about a minute or two just to soften them a bit.

Leave the onions a little firm, you just want to take the edge off.

  • Dice the rest of the cucumber you used for the sauce as toppings for your pita. Slice the olives as well.
  • As far as assembly goes, we recommend the following layers for your pita: tzatziki, a few spoonfuls of chicken and onions, feta cheese, olives, cucumber and some hot sauce.

2 responses to “Chicken Pitas with Tzatziki Sauce

  1. puts king of falafel to shame…I especially appreciate you calling it tzatziki rather than “white sauce”

  2. Pingback: Greek Nachos | Brothers Brown School of Cooking

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