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Freshly prepared flatbread sandwich drizzled with pesto and layered with crisp greens.

Grilled Chicken Pita

This Grilled Chicken Pita features lemony grilled chicken, a fresh feta tomato topping, crisp vegetables, smoky bacon, and a creamy yogurt sauce tucked into warm pita for a flavorful, satisfying meal.
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Course: Main Course
Cuisine: Greek-Inspired, Mediterranean-inspired
Keyword: Grilled Chicken Pita
Servings: 0

Ingredients

For the Chicken

  • 3 boneless skinless chicken breasts about 1 1/2 lbs
  • 3 tbsp fresh lemon juice
  • 3 tbsp soy sauce
  • 1 garlic clove minced
  • 1 tsp dried oregano

For the Feta Tomato Mixture

  • 2 tsp fresh lemon juice
  • 2 small tomatoes finely chopped
  • 1 c crumbled feta cheese
  • 1/4 c olive oil
  • 1 tsp dried oregano
  • 1 jar 10.6 oz kalamata olives drained, halved, and pitted

For the Yogurt Sauce

  • 1 c plain yogurt
  • 1 garlic clove minced
  • 1/4 c finely chopped walnuts
  • 1 tbsp olive oil

For Assembly

  • Olive oil cooking spray
  • 1 large purple onion cut into thin rings
  • 6 pita breads
  • 1/2 head romaine lettuce finely chopped
  • 12 slices bacon fried crisp
  • Alfalfa sprouts
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

Prepare the Chicken

  • In a resealable plastic bag, combine the 3 tablespoons lemon juice, soy sauce, minced garlic, and 1 teaspoon oregano.
  • Add the chicken breasts to the bag and turn to coat evenly.
  • Marinate for 30 minutes at room temperature or overnight in the refrigerator.

Prepare the Feta Tomato Mixture

  • In a small bowl, combine the chopped tomatoes, feta cheese, 2 teaspoons lemon juice, olive oil, and the remaining 1 teaspoon oregano.
  • Stir until evenly mixed and let the mixture sit at room temperature for 30 minutes.
  • Add the halved kalamata olives and stir gently to combine.

Prepare the Yogurt Sauce

  • In a small bowl, whisk together the yogurt, minced garlic, chopped walnuts, and olive oil.
  • Cover and refrigerate until ready to use.

Cook the Chicken and Onions

  • Preheat a grill to medium heat.
  • Lightly coat the grill grates with olive oil cooking spray if needed.
  • Grill the chicken breasts over medium heat for 8 to 10 minutes, turning as needed, until fully cooked and no longer pink in the center.
  • Place the onion rings on the grill and cook for 8 to 10 minutes, turning occasionally, until softened and lightly charred.
  • Remove the chicken and onions from the grill.
  • Slice the chicken into very thin pieces.

Warm the Pita

  • Place the pita breads on the grill and cook for about 2 minutes per side, or until warm and grill marks appear.

Assemble the Pitas

  • Place several slices of grilled chicken onto each pita bread.
  • Top with 3 to 4 onion rings, a spoonful of the feta tomato mixture, chopped romaine lettuce, olives, 1 to 2 slices bacon, yogurt sauce, and alfalfa sprouts.
  • Season with salt and freshly ground black pepper to taste.
  • Fold the pita around the filling and serve immediately.

Notes

To make this Grilled Chicken Pita gluten free, replace the pita breads with certified gluten-free pita, gluten-free flatbread, or serve the chicken and toppings in a bowl over rice, quinoa, or lettuce. Also check that the soy sauce is gluten free, or use tamari instead, since traditional soy sauce often contains wheat. Verify that the bacon, feta, yogurt, olives, and any packaged ingredients are labeled gluten free, as brands may vary or be processed in shared facilities. For anyone with celiac disease or severe gluten sensitivity, use clean grill grates, utensils, cutting boards, and serving dishes to avoid cross-contact.