Mediterranean Chicken Pita Sandwich

Ready in just 20 minutes, our Mediterranean Chicken Pita Sandwich packs a flavorful punch, making your meal both delicious and effortless!

Mediterranean chicken on a pita bread.

So, I’m obviously still on that whole missing the Mediterranean and must eat all the Mediterranean foods kick. For whatever reason, I just can’t get enough of it.

Mediterranean Chicken topped with cheese, cucumber, and tomato.

Reasons to Love This Sandwich

  • This Mediterranean Chicken Pita combines exotic Mediterranean spices.
  • I love that this sandwich is packed with lean protein and fresh veggies, it’s a nutritious meal option.
  • It’s a go-to for a fast, fuss-free meal, perfect for busy lifestyles.
  • It’s versatile and ideal for lunch, dinner, or a snack.

Recipe Ingredients

A bowl with chicken and a plate with onion and cucumber in the background.
  • Ground Cumin: Adds a warm, earthy tone that’s essential to the spice mix.
  • Paprika: Offers a mild, sweet pepper flavor to the overall seasoning.
  • Cucumber: Cucumber brings a refreshing, crisp element to the sandwich.
  • Feta Cheese: It contributes a salty, tangy flavor that complements the other ingredients.

See the recipe card for full information on ingredients and quantities.

Variations

  • Chicken Substitute: Swap chicken breasts for turkey breast or tofu to maintain a similar texture and ability to absorb the spices.
  • Greek Yogurt Alternative: Use low-fat plain yogurt or a dairy-free yogurt alternative to keep the creamy texture and tanginess in the sauce.

How to Make A Pita Sandwich

Step #1: In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat.

Step #2: Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it to cook for 2 minutes undisturbed. Continue to sauté the chicken until cooked through, another 2-3 minutes.

Step #3: Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.

Step #4: Assemble the pita sandwiches by spreading one-quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber, and tomato slices, and finishing with crumbled Feta cheese.

Mediterranean chicken pita sandwich topped with cheese on a plate.

Expert Tip

To ensure the chicken is perfectly cooked and safe to eat, use a meat thermometer. The internal temperature should reach 165 degrees F (75°C). This not only guarantees safety but also helps to avoid overcooking, keeping the chicken juicy and tender.

Mediterranean Chicken on a pita bread topped with garnishes.

Frequently Asked Questions

Can I use fresh herbs instead of dried ones for my Mediterranean Pita Sandwich?

Absolutely! Fresh herbs like oregano can enhance the flavor of the dish. Use a general rule of thumb: one tablespoon of fresh herbs is equivalent to one teaspoon of dried herbs. Fresh herbs are best added towards the end of cooking or in the sauce for maximum flavor.

Can I use pita pockets instead of regular pita bread for this recipe?

Yes, pita pockets are a great alternative. They are convenient for stuffing the ingredients inside, making the sandwich easier to handle and eat. Just be gentle while opening and filling them to avoid tearing.

Storage Info

Store the cooked chicken and yogurt sauce separately in airtight containers in the refrigerator; they’ll stay good for up to 3 days. It’s best not to freeze the assembled sandwich as the pita and fresh vegetables won’t thaw well. However, you can freeze the cooked chicken for up to 2 months.

Reheat the chicken in a microwave or skillet until heated through. For a fresh experience, assemble the sandwich with fresh pita, veggies, and sauce when ready to eat.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Mediterranean chicken pita sandwich on a plate.

Mediterranean Chicken Pita Sandwich Recipe

Ready in just 20 minutes, our Mediterranean Chicken Pita Sandwich packs a flavorful punch, making your lunchtime both delicious and effortless!
4.8 from 8 votes
Pin Rate
Course: Main Course
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 541kcal
Author: Linda
Print Recipe

Ingredients

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of allspice
  • 1 tablespoon vegetable oil
  • 1 1/2 lbs boneless - skinless chicken breasts, diced into 1/2″ cubes
  • 5 ounces nonfat plain Greek yogurt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt
  • 4 pieces of pita bread
  • 1 large cucumber - peeled and sliced
  • 2 large tomatoes - sliced
  • 1/4 cup crumbled Feta cheese
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Instructions

  • In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat.
  • Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it to cook for 2 minutes undisturbed. Continue to sauté the chicken until cooked through, another 2-3 minutes.
  • Meanwhile, make the sauce by whisking together the Greek yogurt, oregano, olive oil, and salt to taste.
  • Assemble the pita sandwiches by spreading one-quarter of the yogurt sauce over each of the four pitas, then topping with cooked chicken, cucumber, and tomato slices, and finishing with crumbled Feta cheese.

NOTES

Store the cooked chicken and yogurt sauce separately in airtight containers in the refrigerator; they’ll stay good for up to 3 days. It’s best not to freeze the assembled sandwich as the pita and fresh vegetables won’t thaw well. However, you can freeze the cooked chicken for up to 2 months.
Reheat the chicken in a microwave or skillet until heated through. For a fresh experience, assemble the sandwich with fresh pita, veggies, and sauce when ready to eat.

Nutrition

Serving: 1serving | Calories: 541kcal | Carbohydrates: 38g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 509mg | Potassium: 1027mg | Fiber: 3g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 3mg

 

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    Absolutely amazing! I usually tinker with spice portions but chose not to this time. So happy I didn’t! Spices portions were spot on. This was extremely easy for an after work meal for the family.