Greek Chicken Pitas with Tzatziki Sauce Recipe

by Sugar on February 26, 2010 · 25 comments

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Greek chicken pitas are a big favorite in my house. This quick, healthy and delicious recipe is one you can preprare in advance and have ready to go for dinner and another night for leftovers too!  I usually prepare my chicken first and have that ready. When everyone is ready to eat, you can cut up your cold ingredients and have them fresh to make the pitas.

There are a lot of great pitas and wraps to choose from, including the thicker, more traditional pita (photo at right). But I recently discovered a brand new favorite from a company called Damascus Bakery in Brooklyn. They are in most stores and they are delicious and healthy.

I made a video about their products. You can find my greek chicken pitas recipe and my tzatziki sauce recipe below the video (serves 6).


Chicken Pita Ingredients:

3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon paprika
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
2 pounds chicken breast sliced into 1-inch pieces
Tzatziki Sauce (recipe below)
6 Pita breads

Tzatziki Sauce Ingredients:

1 small cucumber, diced (remove seeds or use seedless)
5 cloves of fresh garlic chopped
1 tablespoon fresh mint (optional)
2 tablespoons freshly chopped dill leaves (if you don’t have fresh, used dried)
1  container (8-ounce) sour cream or plain greek yogurt
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


Chopped romaine lettuce (about 3 cups)
1 tomato, chopped
1 medium onion, thinly sliced

Tzatziki Sauce:

If you have a food processor, put garlic, cucumber, dill and mint in the processor.  Pulse to chop fine and then put in medium size bowl.   Add sour cream, lemon, salt and pepper.  Be sure to taste to see if it needs more salt and pepper. Refrigerate until ready to use. This can be made hours or even the day before.


In a large bowl, whisk together the first 11 ingredients for the marinade,
Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator. If you let it marinade over night leave out the lemon. You can add it right before you cook it the next day.

Heat a large skillet over high heat, add butter. Remove the chicken from the marinade and add to the hot pan. Stir fry the chicken until it is browned and cooked through, about 6-8 minutes.

Grilled Pita Bread:

Spray frying pan with Pam over medium heat and add pita breads, one at a time and brown each side.

To Assemble:

Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Or just put out the ingredients and let everyone make their own.


Notes for the Cook:

Make ahead.  You can make the Tzatziki Sauce and the chicken the day before if you like.

I usually put it all together in the morning or the night before and then just cook up the chicken when I am ready to serve it. It’s also great for a reheat so you can make the chicken ahead of time and reheat it to serve.

If you have a big crowd just double or triple the recipe and warm the pitas on a cookie sheet in the oven.

It is also great served with a Greek salad. You can even put the chicken on skewers and grill it and serve it over a creek salad with the sauce and pitas on the side.

Leftover Sauce makes great pizza

Mediterranean White Pizza

If you have leftover sauce you can use it to make a white pizza. (I have a white pizza recipe that calls for cream cheese but you can use the leftover tzatziki instead). Just spread some olive oil over a Pillsbury or Boboli pizza crust.  Then, bake for 5 minutes and remove from oven.  Spread with Tzatziki Sauce, top with grated parmesan cheese, shredded mozzarella cheese and bake around another 10 min or until cheese is melted.

If you have leftover chicken you can add this to the pizza as well.   Mmm.

Please share this with others.

LIV says:

Good morning Sugar,

You already know that I love your recipes and how thankful I am for all your hard work!!! Do you think I can put the chicken in the oven instead of stir frying it? If so, how long and what temperature? Thanks again and have a FABULOUS WEEK!!

Sugar says:


Hi honey. Yes you can do it in the oven. Put in on a baking pan lined with some foil and put under the broiler until golden and cooked through. You can even do in on skewers and give it a turn half way though. Enjoy :)

Amy says:

okie doke thanx very much!!!:)

Amy says:

Hey Sugar!! Just had a question i was curious about….how long will the tzatziki sauce last stored in the fridge? thanx!!!!

Sugar says:


I keep the extra for 3 or 4 days no problem but it may last longer. We just eat it by then. :)

Amy says:

I made this today and it was really good. the sauce did have quite a kick to it…way to much garlic and dill in my opinion…i had to weaken it down with more sourcream but we all enjoyed it!!!…even my husband who is a very picky eater….im makin the chicken corn chowder for tomorrow and cant wait to try it!!!!! thanx for the recipes!!!

Sugar says:


Thanks so much for the feedback. Yes the sauce is a matter of taste. Glad you tweaked it to your taste. Enjoy the Corn Chowder.:)

dawn says:

Since this recipe and site is so current I must ask…do you add the butter to the marinade? I know it is the last of the “eleven ingrediates” but I too think it is for cooking the chicken in. What is correct as I am going to try this recipe next weekend. A triple recipe!

Thank you!

Sugar says:


You are correct. I use the butter in the cooking process not the marinade.

Enjoy! :)

Nicole says:

I used the butter in the marinade and the chicken turned out soo tender! I used the rest of the marinade to cook with. It turned out so good! Thanks for the recipe!!

Sugar says:

Yum! So glad you liked it. Thanks for the feedback.

Vicki B. says:

Best tasting tzatziki and greek chicken EVER!! Can’t wait to try the pizza!!

Thanks Sugar!

Sasha says:

I just followed your recipe and let me tell you…AMAZING!!!!!!!!!! The chicken was DIVINE and the sauce was perfect!! Thanks so much for this easy recipe. I can’t wait to have it for lunch again tomorrow.

Sugar says:

Oh I am so glad you liked it. Thanks for the feedback and be sure to share my site with your family and friends so we can spread a little kitchen love. :)

Lori says:

Amazing chicken recipe and super easy! I used my own recipe for tzatziki. Will definitely make this often!

Sugar says:

I’m so glad you like it. This is one I make for my family at least once a month because it is my son’s favorite. Thanks so much for the feedback. Be sure to try some of my other recipes like my chicken marsala that too is an amazing one.

Arkie Mama says:

Made this last night — heaven!!!!

Sugar says:

I’m so glad you enjojed it. Thanks for the feedback. :)

WOW…! I will be doing this recipe for one of my demonstrations. Will a low fat yogurt change the recipe significantly?


Sugar says:

Low fat yogurt will work fine too. Let me know of you like it. :)

Laurie says:

YUM! I have always wondered how to make that sauce. The new Yoplait Greek yogurt would be a great base for the sauce.

Laura says:

I actually used the yoplait greek. My sauce had quite a kick to it. Is that how it is supposed to be? It was really good, although I added the butter to the marinade and I think that was wrong. The directions do say, “first 11 ingredients” though. I thoroughly enjoyed this. Thank you!

Sugar says:

So glad you like it. Thank you for the feedback.