Name: Chicken Pitas with Whipped Jalapeño Feta
Prep time: 5 min
Cook time: 10 min
Ingredients: 3 boneless (skinless chicken breasts); 3 Tablespoons olive oil; 6 Tablespoons lemon juice; 2 garlic cloves (minced); 1 tablespoon dried dill; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup plain full-fat or low-fat Greek yogurt; 1 cucumber; 1 garlic clove (minced); 1 1/2 Tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 1 teaspoon dried dill; 1/2 teaspoon honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 jalapeno pepper (I use canned because they aren't so spicy and don't need to be roaster); 6 ounces feta cheese; 2 ounces cream cheese; 2 cloves garlic (minced); 1 1/2 Tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 pita breads; 1 head iceberg lettuce (shredded); 3 roma tomatos (chopped); 1/2 red onion (thinly sliced); 1/2 cup hummus

I started making chicken pitas (or gyros or whatever you want to call them) back in our Boston days, and they’ve remained one of our very favorite dinners since then.

I’ve always used the recipe from Mel’s Kitchen Cafe, which is tremendously good, but last week, I tried the one from How Sweet Eats‘ cookbook, Seriously Delish.

The whipped jalapeño feta addition made it basically impossible for me to resist.

And it was ridiculously good. Also, I just bought pitas this time instead of making my own wraps and . . .that was a good decision.

Also, there’s no way to pretend that these are a quick and easy dinner. You have to marinate the chicken, make the Tzatziki sauce, AND the whipped feta and then cut up all the toppings. It’s all kind of a hassle (I try to put in the marinade and make both sauces at lunch time so that when it’s dinnertime, it’s pretty quick to assemble everything and cook up the chicken).

And yet, I continue to make them and think they are worth the effort.

chicken pitas with whipped jalapeño feta

5 from 7 votes

Chicken Pitas with Whipped Jalapeño Feta

Super tasty chicken pitas with jalapeño feta spread and homemade Tzatziki sauce.

Course Main Dish

Cuisine greek

Prep Time 5 minutes

Cook Time 10 minutes

Marinating time 2 hours

Servings 3 to 4

Ingredients

Chicken:

3 boneless skinless chicken breasts
3 Tablespoons olive oil
6 Tablespoons lemon juice
2 garlic cloves minced
1 tablespoon dried dill
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper

Tzatziki sauce:

1 cup plain full-fat or low-fat Greek yogurt
1 cucumber
1 garlic clove minced
1 1/2 Tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried dill
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Whipped Jalapeño Feta:

1/2 jalapeno pepper I use canned because they aren't so spicy and don't need to be roaster
6 ounces feta cheese
2 ounces cream cheese
2 cloves garlic minced
1 1/2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

To Assemble:

6 pita breads
1 head iceberg lettuce shredded
3 roma tomatos chopped
1/2 red onion thinly sliced
1/2 cup hummus

Instructions

Marinate the Chicken:

Pour the the olive oil, lemon juice, garlic, dill, vinegar, honey, salt and pepper into a large ziplock bag and then add the chicken. Shake gently to combine and then put it in the fridge to marinate for at least 2 hours or overnight. When you're ready to eat, cut the chicken into bite-size bits and bake or pan-fry the chicken until cooked all the way through.

Make the Tzatziki:

Slice the cucumber in half and scrape out all the seeds. Shred the cucumber (if you have a food processor, it's easiest to shred it through there). In a food processor, pulse the cucumber and all other ingredients until well-combined. Put the Tzatziki in a covered container in the fridge until you're ready to serve.

Make the Whipped Feta:

Rinse out your food processor and blend all ingredients together until very smooth. If you're going to be eating within 2 hours or so, let it stand at room temperature. Otherwise, store it in the fridge until shortly before you're ready to eat.

Prepare the Pitas:

Assemble the pitas by spreading the feta and hummus on the insides of the pita pocket then filling with chicken, lettuce, tomatoes, and red onion. Top with Tzatziki sauce.

Recipe Notes

(adapted from Seriously Delish)

if you liked this recipe for chicken pitas, you might also like these other recipes:

8 Comments

Ooh, that jalapeño sauce does look appetizing. I make the Mel's kitchen cafe version all the time, but I've gotten lazy with making the sauce, so I just add sliced cucumbers to the sandwich and use plain yogurt mixed with a little lemon juice. For some reason that feels easier and faster. Anyway, I'll have to try this version soon!

Those sound and look delicious! I made some pitas with chicken salad a couple weeks ago. I can only handle doing pitas every once in a while, because I always split the pitas. How do you stuff it and keep it all together?

Easy chicken fix = rotisserie chicken from Costco. To put the marinade on, just put the chicken in a Ziploc and shake.

Looks so good. I can't wait to try them.

Oh, my! I would leave out the spicy, but this sounds so good. That picture just reminded me I need to go eat lunch!

Thanks for sharing. I may have to make this for the hubby tonight.

http://www.triskelereviews.com/

Sounds like an extensive recipe, but one I can't resist! I love everything about this! Truly perfect for dinner. 🙂

Tried these yesterday, they were delicious!

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Chicken Pitas with Whipped Jalapeño Feta

chicken pitas with whipped jalapeño feta