Chicken pitas with yogurt-dill Sauce

Total Time
25 min
6 min
19 min
These sandwiches are more like a gyro instead of a stuffed pita. A combination of warm chicken and cool crisp veggies are piled on top of a soft pita round. This irresistible filling then gets drizzled with a creamy, tangy yogurt sauce and sprinkled with briny feta cheese. Plan to double the sauce to serve with raw veggies, like carrots, cherry tomatoes, or cucumbers, as a snack or spooned over grilled meat or fish. It will keep in the refrigerator for up to a week. You could use wraps instead of pita to roll up this sandwich, or add more lettuce and serve it as a salad.


Plain low fat yogurt

¾ cup(s)

Fresh lemon juice

1 tsp


1½ tsp, fresh, chopped

Table salt

¾ tsp, divided



Uncooked boneless skinless chicken breast

12 oz, 4 halves

Dried oregano

½ tsp

Black pepper

¼ tsp


¼ tsp

Olive oil

2 tsp


1 small, sliced

Fresh lemon juice

1 Tbsp

Iceberg lettuce

1 cup(s), chopped, shredded


1 cup(s), chopped

White pita

4 large, 6-inch, warmed

Crumbled feta cheese

¼ cup(s), 1 ounce


  1. Combine yogurt, 1 teaspoon lemon juice, dill, 1⁄4 teaspoon salt and 1⁄8 teaspoon paprika in a bowl; cover and chill.
  2. Sprinkle chicken with oregano, pepper, remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
  3. Cut chicken into 1⁄4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
  4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up. Yield: 4 servings (serving size: 1 pita).