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Greek Chicken Pitas

Updated: Oct 16, 2019

This was such an easy meal to put together, and a big hit for the whole family.

This recipe utilizes feta cheese so be sure to check labels and look for sheep's cheese feta vs. cow's milk to keep this healthy and gut-friendly. (Cow's milk can lead to weight gain and other digestive issues) We got ours from the farmer's market and it is oh so delicious.

This recipe is great for a busy weeknight, especially if you already have shredded chicken on hand. If not, drizzle some extra virgin olive oil on 4 bone-in thighs and legs (we did the larger pieces with both together) season with sea salt and cracked pepper and bake at 300 degrees for an hour and a half. Allow to rest and cool and then shred. Prepping this beforehand makes mealtime a breeze.

Choose organic and locally sourced ingredients to keep this recipe clean!

Serves 5


2 cups shredded chicken

1/4 cup extra virgin olive oil

1/4 cup balsamic vinaigrette

1 half cucumber, diced

1 large tomato, chopped

1/2 red onion, diced

Feta cheese, crumbled

2 cups dairy-free unsweetened plain yogurt (we use Foragers)

1 half cucumber, shredded

Juice of 1 lemon

1/4 teaspoon garlic powder

Pita shells

Extra Virgin Olive oil

Sea salt

Cracked Black Pepper


1. Combine first three ingredients and season to taste with sea salt and cracked pepper.

2. Combine third set of ingredients for tzatziki sauce.

3. Heat pita shells in a touch of olive oil on a cast-iron skillet.

4. Assemble chicken on pitas, top with remaining ingredients, tzatziki sauce and cracked pepper.


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