Mediterranean Spiced Chicken Pita with Creamy Feta Sauce
📝 Ingredients
For the Chicken:
-
2 boneless, skinless chicken breasts (sliced into strips)
-
2 tbsp olive oil
-
1 tsp paprika
-
1 tsp cumin
-
1 tsp dried oregano
-
½ tsp garlic powder
-
½ tsp turmeric (optional)
-
½ tsp salt
-
¼ tsp black pepper
-
Juice of ½ lemon
For the Creamy Feta Sauce:
-
½ cup feta cheese (crumbled)
-
½ cup Greek yogurt
-
1 tbsp olive oil
-
1 tbsp lemon juice
-
1 small garlic clove (minced)
-
1–2 tbsp water (to thin)
-
Black pepper to taste
For Assembling:
-
4 pita breads
-
1 cup shredded lettuce
-
1 tomato (diced)
-
½ cucumber (sliced)
-
¼ red onion (thinly sliced)
-
Fresh parsley (optional)
👩🍳 Instructions
-
Marinate the Chicken:
In a bowl, mix olive oil, spices, lemon juice, salt, and pepper. Add chicken strips and coat well. Let marinate for at least 20–30 minutes. -
Cook the Chicken:
Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes, stirring occasionally, until golden and fully cooked. -
Make the Feta Sauce:
Blend or mix feta, Greek yogurt, olive oil, lemon juice, and garlic until smooth. Add water gradually to reach a creamy drizzle consistency. -
Warm the Pita:
Lightly toast or warm pita bread in a pan for 1–2 minutes. -
Assemble:
Fill each pita with lettuce, chicken, tomato, cucumber, onion, and drizzle generously with creamy feta sauce. -
Serve:
Garnish with fresh parsley and serve warm.
❓ Q & A
Q1: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work perfectly in this recipe.
Q2: Can I make it ahead of time?
You can cook the chicken and prepare the sauce ahead. Assemble just before serving to keep pita fresh.
Q3: How do I make it spicy?
Add chili flakes, cayenne pepper, or a drizzle of hot sauce.
Q4: Can I make it healthier?
Use whole wheat pita and low-fat Greek yogurt.
Q5: How long does the feta sauce last?
Stored in an airtight container in the fridge, it lasts up to 3 days.