Mediterranean Ground Chicken Pitas

Juicy ground chicken seasoned with Mediterranean spices gets tucked into warm pitas and topped with a crisp tomato cucumber salad making this recipe one of my favorites when I am craving a savory lunch with loads of freshness. If you love classic flavors like lemon parsley feta and creamy tzatziki these pitas deliver a sunny Mediterranean meal right in your kitchen

I began making these pitas when I wanted something lighter than burgers but just as filling. Everyone in my family has their own favorite topping and now this is our go to recipe for picnics or casual dinners

Ingredients

• Lean ground chicken: for a juicy and protein rich filling Look for fresh pink meat since older chicken may feel slimy
• Red onion: adds sharpness use a firm onion with tight skin for freshest flavor
• Greek seasoning: brings a blend of herbs and spices that create a Mediterranean profile If you have access to a spice shop get a high quality blend
• Italian parsley: lends freshness Choose vibrant green bunches with strong stems
• Lemon juice: brightens and balances the rich chicken Always use freshly squeezed for best results
• Grape tomatoes: add sweetness and acidity go for ripe ones with glossy skin
• Cucumber: offers cool crunch Choose ones with no wrinkling and firm centers
• Red wine vinegar: provides a gentle tang and rounds out the salad
• Olive oil: acts as a healthy fat and pulls the salad together Look for extra virgin for bold flavor
• Pita bread rounds: serve as the perfect cozy pockets I like to grab soft and fluffy pitas from a local bakery
• Tzatziki: brings creaminess and a burst of cucumber and dill flavor
• Curly lettuce: gives a crisp refreshing bite Toss it gently so it stays light and fluffy
• Feta cheese: delivers tang and richness Use sheep’s milk for classic taste
• Kalamata olives: add a briny counterpoint to the creamy and fresh elements Make sure they are pitted for easy eating

Step-by-Step Instructions

Prepare the Ground Chicken:

In a large skillet add the ground chicken diced red onion and greek seasoning Cook this mixture over medium high heat Stir and break apart the chicken as it cooks until the meat is fully cooked through and no longer shows pink This step usually takes between five and seven minutes Drain off any liquid that accumulates in the pan

Finish the Chicken Mixture:

Stir the lemon juice and chopped parsley into the hot chicken Turn off the heat so the fresh parsley stays vibrant Taste and adjust seasoning if needed Set the cooked chicken aside

Make the Cucumber Tomato Salad:

In a medium mixing bowl combine the quartered grape tomatoes diced cucumber red onion and chopped parsley Pour the olive oil and red wine vinegar evenly over the top Toss everything gently so the vegetables are coated Season with salt and pepper according to your taste

Warm and Prepare the Pitas:

Cut each pita bread round in half to create pockets Gently warm them if you like either in the oven wrapped in foil or briefly on a skillet so they are soft and flexible

Assemble the Pitas:

Into each pita half smear a generous spoonful of tzatziki Layer in a scoop of the warm mediterranean ground chicken Add a bit of chopped curly lettuce followed by a spoonful of the cucumber tomato salad Finish with a sprinkle of feta cheese and a few sliced kalamata olives Serve right away while the pitas are still warm and the salad is cool and crisp

Save

As a big fan of feta cheese I always look forward to crumbling a generous pinch over the top It reminds me of visiting the market with my grandmother who taught me to always taste before buying the best feta

Storage Tips

Store the cooked chicken and cucumber salad separately in airtight containers in the refrigerator Chicken keeps well for three days while the salad is best fresh but can last up to two days Reheat chicken gently before assembling pitas

Ingredient Substitutions

You can use ground turkey if chicken is unavailable For dairy free pitas swap tzatziki for hummus and use a plant based feta substitute

Serving Suggestions

These pitas are perfect with crispy baked potato wedges or a handful of kettle chips For extra flavor offer lemon wedges for squeezing and a few extra olives on the side

Cultural and Historical Context

This recipe takes inspiration from Greek street food where pita pockets are often filled with meats fresh vegetables and tangy sauces Although this version uses ground chicken instead of traditional grilled meats the spices and toppings celebrate the same bold Mediterranean flavors

Recipe FAQs

→ How can I make the chicken extra flavorful?

Use fresh Greek seasoning and a generous squeeze of lemon. Letting the mixture rest briefly after cooking also helps blend the flavors.

→ Are there substitutions for ground chicken?

Ground turkey or lean ground beef can be used in place of ground chicken for similar results and texture.

→ What kind of pita bread works best?

Choose soft, pocket-style pita rounds for easy stuffing and serving. Whole wheat pitas add extra fiber if desired.

→ Can I prepare components in advance?

Yes. The chicken filling and salad can be made ahead and stored separately. Assemble pitas just before serving for best texture.

→ What pairs well with these pitas?

They’re delicious alongside baked sweet potato fries, roasted vegetables, or a simple mixed green salad.