Quick Recipe Version (TL;DR)
Quick Ingredients
- 250 g boneless, skinless chicken breast, cut into thin strips
- 1 tbsp olive oil (for chicken) + 1 tsp olive oil (for dressing)
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 3/8 tsp salt, divided (1/4 + 1/8)
- 1/8 tsp black pepper, divided
- 2 tsp lemon juice for chicken + 2 tsp for dressing
- 1/3 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 small garlic clove, minced (or 1/4 tsp garlic powder)
- 1 tbsp chopped fresh parsley or dill
- 2 pocket-style pita breads (about 15 cm / 6 in)
- 1 cup shredded crisp lettuce (romaine or iceberg)
Do This
- 1. Toss chicken strips with 1 tbsp oil, paprika, cumin, oregano, 1/4 tsp salt, a pinch of pepper, and 2 tsp lemon juice; set aside.
- 2. In a small bowl, whisk yogurt, mayonnaise, garlic, 1 tsp olive oil, 2 tsp lemon juice, 1/8 tsp salt, pepper, and herbs to make the dressing.
- 3. Heat a skillet over medium-high heat; cook chicken strips for 6–8 minutes, turning once, until golden and cooked through.
- 4. While chicken cooks, shred lettuce and cut each pita in half to form 4 pockets.
- 5. Warm pita halves in a dry skillet for 30–60 seconds per side, or in a 180°C (350°F) oven for 3–4 minutes.
- 6. Spoon a little dressing inside each warm pita, add lettuce, then pile in hot chicken; drizzle with more dressing and serve immediately.
Why You’ll Love This Recipe
- Fast weeknight or snack-friendly: ready in about 20 minutes, start to finish.
- Balanced and satisfying: lean chicken, crisp lettuce, and a creamy, tangy yogurt dressing.
- Simple ingredients: pantry spices and everyday fridge staples come together with big flavor.
- Customizable: easy to add extra veggies, cheese, or a bit of spice to suit your taste.
Grocery List
- Produce: 1 small head romaine or iceberg lettuce, 1 lemon, 1 small garlic clove, fresh parsley or dill (optional but recommended).
- Dairy: Plain Greek yogurt, mayonnaise (or your preferred creamy substitute).
- Pantry: Boneless, skinless chicken breast, pocket-style pita breads, olive oil, smoked paprika, ground cumin, dried oregano, salt, black pepper.
Full Ingredients
For the Chicken
- 250 g boneless, skinless chicken breast (about 1 large breast), cut into thin strips about 1 cm (1/2 in) wide
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp fine salt
- 1/16–1/8 tsp freshly ground black pepper (a small pinch)
- 2 tsp fresh lemon juice
For the Tangy Yogurt Dressing
- 1/3 cup (80 g) plain Greek yogurt
- 1 tbsp mayonnaise
- 1 small garlic clove, very finely minced
or 1/4 tsp garlic powder - 2 tsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 1 tbsp finely chopped fresh parsley or dill (or a mix)
- 1/8 tsp fine salt
- 1 pinch freshly ground black pepper
For Assembling the Pita Pockets
- 2 pocket-style pita breads (about 15 cm / 6 in in diameter), white or whole wheat
- 1 cup loosely packed shredded crisp lettuce (romaine, iceberg, or a mix)
- Optional extras: thin cucumber slices, tomato slices, or a few tablespoons crumbled feta cheese
Step-by-Step Instructions
Step 1: Season the chicken strips
Cut the chicken breast into thin strips about 1 cm (1/2 inch) wide so they cook quickly and evenly.
Place the strips in a medium bowl and add 1 tablespoon olive oil, smoked paprika, ground cumin, dried oregano, 1/4 teaspoon salt, a small pinch of black pepper, and 2 teaspoons lemon juice.
Toss well so every piece of chicken is lightly coated in the seasoned oil.
Set the bowl aside at room temperature while you prepare the dressing; this brief rest lets the flavors sink in and helps keep the chicken juicy.
Step 2: Make the tangy yogurt dressing
In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic (or garlic powder), 2 teaspoons lemon juice, 1 teaspoon olive oil, chopped parsley or dill, 1/8 teaspoon salt, and a pinch of black pepper.
Whisk until smooth and creamy.
Taste and adjust: add a little extra lemon juice if you like more tang, or a tiny pinch of salt if needed.
Set the dressing aside.
It should be pourable but thick enough to cling to the chicken and lettuce; if it is too thick, stir in 1–2 teaspoons of water.
Step 3: Cook the chicken until golden
Place a large non-stick skillet over medium-high heat and let it preheat for about 1 minute.
When hot, add the seasoned chicken strips in a single layer, leaving a bit of space between pieces (cook in two batches if your pan is small).
Cook for 3–4 minutes on the first side without moving them too much, until the underside is nicely browned and slightly charred in spots.
Flip the strips and cook for another 3–4 minutes, until the chicken is cooked through and no longer pink in the center (internal temperature should reach 74°C / 165°F).
Turn off the heat and let the chicken rest in the pan for 1–2 minutes while you warm the pitas.
Step 4: Warm the pita pockets
While the chicken cooks, slice each pita bread in half to create 4 pockets.
To warm them in a skillet, place the dry skillet over medium heat and toast the pita halves for 30–60 seconds per side, until soft, warm, and lightly browned in places.
Alternatively, place the pita halves directly on the oven rack in a preheated 180°C (350°F) oven for 3–4 minutes.
Warming the pita makes it more flexible and less likely to tear when you stuff it, and it adds a lovely toasty flavor that pairs beautifully with the tangy yogurt dressing.
Step 5: Prep the lettuce and optional add-ins
Wash and thoroughly dry the lettuce, then shred or thinly slice it.
You want about 1 cup of shredded lettuce in total.
If you are using any optional extras like cucumber or tomato, slice them thinly so they layer easily in the pita pockets.
Have everything laid out within reach so assembling goes quickly while the chicken and pita are still warm.
Step 6: Assemble the warm pita pockets
Carefully open each warm pita half to form a pocket.
Spoon a teaspoon or two of the yogurt dressing into the bottom of each pocket and spread it around a bit with the spoon.
Add a layer of shredded lettuce, then tuck in several hot chicken strips.
Drizzle another spoonful of dressing over the chicken so it seeps down into the pita.
If using, add cucumber, tomato, or a sprinkle of feta on top.
Serve immediately while the pita is warm, the chicken is juicy, and the dressing is cool and tangy.
Pro Tips
- Cut the chicken evenly: Thin, evenly sized strips cook quickly and stay tender, making the pita easier to bite into.
- Do not overcrowd the pan: Give the chicken space in the skillet so it can brown properly instead of steaming.
- Warm the pita just before serving: A freshly warmed pita is softer, more fragrant, and much less likely to split.
- Dry your lettuce: Pat the lettuce dry so extra moisture does not water down the creamy yogurt dressing.
- Adjust the tang: The dressing’s sharpness comes from lemon; add it slowly and taste so it is bright but not overpowering.
Variations
- Spicy chicken pita: Add 1/4 teaspoon chili powder or a pinch of cayenne to the chicken seasoning, and a dash of hot sauce to the yogurt dressing.
- Mediterranean veggie boost: Add thinly sliced cucumber, tomato, red onion, and a tablespoon or two of crumbled feta to each pocket.
- Herby yogurt swap: Replace parsley/dill with finely chopped mint and a pinch of dried oregano for a more Greek-style flavor.
Storage & Make-Ahead
For the best texture, assemble the pita pockets right before eating.
However, you can prepare parts in advance:
Cooked chicken strips will keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat for 2–3 minutes or in the microwave in 20–30 second bursts, just until warmed through.
The yogurt dressing can be made up to 3 days ahead and stored covered in the refrigerator; give it a quick stir before using.
Washed, shredded lettuce is best used within 1–2 days; store it in a container lined with paper towel to absorb excess moisture.
Avoid storing fully assembled pita pockets, as the lettuce will wilt and the pita can become soggy.
Nutrition (per serving)
Approximate values per serving (2 stuffed mini pita pockets), assuming no optional extras: about 450 calories, 33 g protein, 45 g carbohydrates, 17 g fat, 4 g saturated fat, 3 g fiber, and around 650 mg sodium.
Actual values will vary based on the specific brands of pita, yogurt, and mayonnaise you use.
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