Ingredients
- 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)
Instructions
- Prepare the Chicken: Marinate chicken breasts overnight in Matso’s Greek dressing mixed with dried oregano and a bit of salt.
- 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.
- 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.
- Assemble the Pitas: Spread a generous layer of hummus on each warmed pita. Add the grilled chicken on top of the hummus.
- Add the Salad and Toppings: Top the chicken with the vegetable salad mixture, shredded iceberg lettuce, and shaved onions.
- Serve: Fold the pita around the fillings and serve immediately.
Notes
