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Greek Chicken Pita

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  • Pitas, store-bought, warmed
  • Chicken breasts, marinated overnight in Greek dressing and oregano, then grilled
  • Tomatoes, chopped
  • Cucumbers, chopped
  • Kalamata olives, pitted
  • Feta cheese, crumbled
  • Iceberg lettuce, shredded
  • Red or white onions, shaved
  • Hummus

Marinade for Chicken:

  • Matso’s Greek dressing
  • Dried oregano (2 tablespoons)
  • Salt (to taste)


  1. Prepare the Chicken: Marinate chicken breasts overnight in Matso’s Greek dressing mixed with dried oregano and a bit of salt.
  2. Grill the Chicken: Preheat your grill. Once hot, grill the marinated chicken breasts until fully cooked, with an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes after grilling, then chop it into bite-sized pieces.
  3. Prepare the Vegetable Salad: In a bowl, combine the chopped tomatoes, cucumbers, and olives.  Mix with some good olive oil and Maldon salt. Set aside.
  4. Assemble the Pitas: Spread a generous layer of hummus on each warmed pita. Add the grilled chicken on top of the hummus.
  5. Add the Salad and Toppings: Top the chicken with the vegetable salad mixture, shredded iceberg lettuce, and shaved onions.
  6. Serve: Fold the pita around the fillings and serve immediately.


  • Author: Lucas Krammes
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