Photo of Greek chicken pitas by WW

Greek chicken pitas

Total Time
35 min
15 min
20 min
Enjoy an upscale chicken sandwich with loads of flavor. These fresh and flavorful chicken pitas are stuffed with plum tomatoes and cucumbers. This recipe also works with lamb and pork. A yogurt sauce simply seasoned with garlic and lemon adds a zesty flavor to these pita wraps, The sauce can be made ahead and refrigerated for even faster preparation. Sprinkle chicken and vegetables with fresh lemon juice before stuffing into pitas, if desired.Serve these pitas with fresh fruit or a Greek coleslaw.


Plain fat free yogurt

cup(s), Greek style


1 medium clove(s), minced

Fresh lemon juice

1 Tbsp

Uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into strips

Cooking spray

2 spray(s), or as neededYogurt-Cilantro Sauce

Plain fat free yogurt

cup(s), Greek style


2 tsp, fresh, minced (plus extra for garnish)

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly groundRemaining Ingredients

Whole wheat pita(s)

4 small

Plum tomato(es)

2 medium, chopped


1 small, chopped


  1. In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours.
  2. Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes.
  3. Meanwhile, combine sauce ingredients in a small bowl; stir well.
  4. Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.