Chicken Pita with Tzatziki: Juicy Filling and Crisp Crust

This chicken pita with tzatziki is a quick, deeply flavorful option for a substantial snack or dinner. The chicken thighs are marinated in a spiced yogurt mixture, staying tender and juicy inside while developing an appetizing crust, and the fresh tzatziki with cucumber and dill adds a cool, tangy lift. Stuff everything into warm pita with red onion, tomatoes, and feta for a bright, distinctly Greek-inspired bite.

Ingredients

Chicken and marinade

• Boneless, skinless chicken thighs — 1.3 lb | 600 g
• Greek yogurt — 3 tbsp | 45 ml
• Olive oil — 2 tbsp | 30 ml
• Lemon juice — 2 tbsp | 30 ml
• Garlic powder — 1 1/2 tsp | 1.5 tsp
• Paprika — 2 tsp
• Dried oregano — 1 tsp
• Salt — 1 tsp
• Black pepper — 1/2 tsp

Tzatziki

• Greek yogurt — 1 cup | 250 g
• Cucumber — 1, grated and squeezed dry
• Dill — 1 small bunch, finely chopped
• Garlic — 1 clove, minced
• Olive oil — 1 tbsp | 15 ml
• White wine vinegar — 1 tbsp | 15 ml
• Salt — 1/2 tsp
• Black pepper — 1/4 tsp

For assembling

• Pita breads — 4
• Red onion — 1/2, thinly sliced
• Tomatoes — 2, sliced
• Feta cheese — 3.5 oz | 100 g, crumbled
• Olive oil for frying — 1 tbsp | 15 ml

How to make

1. Whisk together the yogurt, olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper until smooth.
2. Pat the chicken thighs dry, add to the marinade, and coat evenly. Cover and leave for 30 minutes, or up to 12 hours in the refrigerator.
3. For the tzatziki, grate the cucumber on the coarse side of a grater and squeeze out the excess moisture. Mix with the yogurt, dill, garlic, olive oil, white wine vinegar, salt, and pepper. Chill for 20 minutes.
4. Heat a skillet over medium heat with a little oil. Cook the chicken for 4–5 minutes per side until golden and cooked through. Transfer to a board and rest for 3 minutes, then slice into strips.
5. Warm the pitas in a dry skillet for 20–30 seconds per side. Spread the inside with tzatziki, then add the warm chicken, red onion, tomatoes, and feta.
6. Fold the pita into a parcel or roll and return it to the skillet. Cook for 1–2 minutes per side until lightly browned and crisp.
7. Serve at once, with a little extra sauce if you like.

Tips and variations

• If you do not have lemons, replace the lemon juice with 1 tbsp | 15 ml apple cider vinegar.
• Instead of feta, you can use bryndza or a mild goat cheese.
• If using chicken breast, slice it lengthwise into cutlets, pound lightly, and cook for 3–4 minutes per side to keep it juicy.
• For extra aroma, add a pinch of smoked paprika or cumin to the marinade.
• You can warm the pita in a toaster or in the oven at 350°F | 180°C for 3–4 minutes for a softer, warmer bread.

Nutritional value (per serving)

Calories	530 kcal
Protein	37 g
Fat	26 g
Carbohydrates	41 g
Fiber	3 g
Sugars	6 g
Sodium	1.3 g

FAQ

Can I swap the chicken thighs for chicken breast?

Yes, chicken breast works too. Slice it lengthwise into cutlets, pound lightly, and marinate the same way. Cook for 3–4 minutes per side to keep it juicy.

What can I use instead of white wine vinegar in the tzatziki?

Use lemon juice in the same amount. It will bring fresh acidity and keep the flavor balanced.

How should I store leftovers and the sauce?

Store the tzatziki in a sealed container in the refrigerator for up to 3 days. Cooked chicken keeps for up to 2 days. It is best to warm the pitas before serving so they stay soft.