A flavorful and satisfying meal that comes together in about 15 minutes—perfect for lunch or a quick dinner.

Why You’ll Love This Recipe

This recipe features tender shredded chicken dressed in creamy, herby tzatziki sauce and tucked into warm whole wheat pita pockets along with crisp red onion and creamy avocado. It’s easy, light, and fresh—but also hearty enough to feel like a real meal. The combination of Greek-style flavors makes it a crowd-pleaser, and because much of it comes together in one bowl, it’s ideal for busy weeknights or meal-prep lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tzatziki:

• 2 cups plain non-fat Greek yogurt
• ½ English cucumber, peeled and thinly sliced
• Juice of 1 lemon
• 1 clove garlic, super finely chopped
• 1 tablespoon chopped fresh dill
• Kosher salt and freshly cracked black pepper, to taste

For the Stuffed Pita:

• 2 cups shredded rotisserie (or cooked) chicken
• ½ cup tzatziki sauce
• ¼ red onion, thinly sliced
• 1 ripe Hass avocado, sliced
• 4 whole wheat pitas
• Kosher salt and freshly cracked black pepper, to taste

Directions

For the Tzatziki:

1. In a large bowl, combine the Greek yogurt, sliced cucumber, chopped garlic, chopped fresh dill, and a pinch of salt and pepper.
2. Add about half the lemon juice, taste, then add more lemon juice if desired, and adjust salt and pepper to your preference.

For the Stuffed Pitas:

1. Toast the pitas in a toaster, toaster oven or regular oven for a few minutes until they’re just slightly toasty. Remove and set aside.
2. In a large bowl, combine the shredded chicken, tzatziki sauce and sliced red onion. Toss to combine evenly. Taste and adjust seasoning with salt and pepper.
3. Divide the chicken mixture into four equal parts, and stuff each portion into one pita pocket. Top each with avocado slices. Serve immediately.

Servings and timing

• Serves: 4 people
• Prep time: ~15 minutes
• Total time: ~15 minutes

Variations

• Swap the whole wheat pitas for large lettuce leaves if you prefer a lower-carb version.
• Add chopped cucumber or tomato inside the pita pockets for extra freshness and crunch.
• Replace the shredded chicken with shredded roasted turkey or grilled tofu for a vegetarian twist.
• Use flavored yogurt (e.g., garlic or herb) for a slightly different tzatziki profile.
• Add a drizzle of olive oil and a sprinkle of za’atar or sumac for extra Middle Eastern flair.

Storage/Reheating

• It’s best to assemble these just before eating for maximum freshness and texture.
• You can prep components ahead of time: the shredded chicken, tzatziki sauce and toasted pitas can be stored separately. Pitas can be wrapped tightly and kept at room temperature or lightly toasted before serving.
• Avocado is best added just before serving to avoid browning.
• The shredded chicken can be stored in an airtight container in the fridge for up to 3 days.
• Pitas can be frozen (though they may lose a bit of texture) and warmed briefly in a toaster or oven before stuffing.

FAQs

What kind of chicken should I use?

You can use store-bought rotisserie chicken (shredded) or cook your own chicken breasts or thighs and shred them. Both work well—you’re after convenience plus good flavor.

Can I make the tzatziki in advance?

Yes, the tzatziki can be prepared ahead of time and stored in the fridge for up to 1-2 days. Just give it a stir before using, as it may separate slightly.

My tzatziki turned out too watery — what can I do?

Make sure you’re using thick Greek yogurt (not a low-fat runny yogurt), and drain excess water from your cucumber (you can pat it dry with a paper towel). Also dry the onion slices well.

Can I use a different bread instead of pita?

Absolutely. You could use flatbreads, wraps or even pita halves as open-faced sandwiches. The concept works with any bread pocket you like.

Is this recipe suitable for vegetarians?

If you replace the shredded chicken with a plant-based alternative (like grilled tofu, tempeh, or a hearty bean mix), then yes, with just that swap it becomes vegetarian-friendly.

Can I freeze this meal?

You can freeze components like shredded chicken and pitas separately (chicken up to 3 months, pitas may lose texture). Avocado and pita stuffing are best fresh. Assemble after reheating.

How can I make it spicier?

Add a pinch of red pepper flakes to the tzatziki or include a sliced jalapeño or chili-flaked drizzle inside the pita for some heat.

What sides go well with this dish?

A simple Greek salad, roasted vegetables, or some seasoned sweet potato fries would pair beautifully and round out the meal.

Can I scale the recipe up for more people?

Yes — simply multiply the ingredient quantities by the number of servings you need. The steps remain the same. Make sure you have enough pita pockets or bread.

What if I don’t have dill for the tzatziki?

You could substitute chopped fresh parsley or mint for a slightly different but still tasty herby flavor.

Conclusion

This Greek-style stuffed pita recipe strikes a lovely balance between convenient and delicious. With its creamy tzatziki-dressed chicken, crisp onion slices and creamy avocado tucked into warm whole wheat pita, it’s a versatile and satisfying meal you’ll return to again and again. Whether for a quick lunch, casual dinner or easy meal-prep option, it delivers on flavor and ease.

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