Photo of Greek-style pita pockets by WW

Greek-style pita pockets

Total Time
25 min
10 min
15 min
This delicious Greek yogurt sauce lends tons of flavor to grilled chicken burgers. Try it tucked into a pita with lettuce and hot sauce to kick things up a bit! The Greek yogurt sauce boasts the fresh flavors of cucumber, tomato, onion, lemon, garlic salt, dill and cayenne. It can be made ahead of time, making weeknight prep even faster. We also found that using frozen chicken burgers keeps the prep time to a minimum. Serve these tasty sandwiches with fresh fruit or sliced tomatoes.


Raw chicken burger

4 oz

Table salt

1 tsp

Black pepper

1 tsp

Plain fat free Greek yogurt

½ cup(s)

Peeled sliced cucumber

½ cup(s), diced

Plum tomato(es)

1 medium, diced

Uncooked red onion(s)

¼ cup(s), chopped, minced

Fresh lemon juice

1 Tbsp

Garlic salt

1 tsp

Dried dill weed

½ tsp

Cayenne pepper

1 pinch(es)

Whole wheat pita(s)

2 small, cut in half widthwise

Romaine lettuce

1 cup(s), shredded

Reduced-fat feta cheese

2 Tbsp, crumbled


  1. Combine yogurt, cucumber, tomato, onion, lemon juice, garlic salt, dill and cayenne in a small bowl. Cover and refrigerate until chicken burgers are ready.
  2. Season frozen burgers with salt and pepper to taste. Spray pan or outdoor grill with cooking spray and preheat to medium-high. Cook frozen chicken burgers, turning occasionally, until internal temperature reaches 165°F (about 15 minutes).
  3. Remove burgers to a plate and cut into quarters.
  4. Fill each pita pocket half with ¼ cup romaine lettuce, 2 pieces of chicken burger, drizzle with Greek yogurt sauce, and garnish with feta cheese.
  5. Yields 4 Greek-style pita pocket halves.