This past week I was exploring fresh flavors and simple meals that only took minutes to put together. This was by far one of our favorites. Prep the veggies and dressing ahead of time and enjoy this quick lunch or dinner idea outside or even on the go. Make it even easier by throwing a few extra chicken breasts on to grill earlier in the week, slice them up and enjoy them whenever you need a quick meal. Even my children are now converts to a good Greek style pita. And the tzatziki dressing? This is now a staple in my refrigerator. I have toned down the recipe for my kids, but feel free to add a little more garlic if you like the extra punch.

Greek Chicken Pitas

Greek Chicken Pitas


    For the Tzatziki Sauce:
  • 8 oz. yogurt
  • 1 cucumber, peeled
  • 2 garlic cloves, minced
  • 5-6 mint leaves
  • 1 tsp. red wine vinegar
  • 1 Tbsp. olive oil
  • For the Quick Relish:
  • 1 large cucumber, halved lengthwise and thinly sliced
  • 1 c. seeded, sliced tomato
  • 2 Tbsp. thinly sliced red onion
  • 3 Tbsp. olives, roughly chopped
  • 4 Tbsp. Italian parsley, coarsely chopped
  • 1 garlic clove, minced
  • 1 Tbsp. olive oil
  • 2 tsp. fresh lemon juice
  • For the Pitas:
  • 2 chicken breasts, grilled and sliced thin
  • 4 whole wheat pita pockets
  • Handful of mixed greens or lettuce (I use an heirloom variety of baby greens from my garden)
  • Feta cheese* optional


    For the Tzatziki Sauce:
  1. I usually make this up the day before and will keep for up to a week in the refrigerator.
  2. Drain the yogurt (if not using a Greek style, thicker, yogurt). Place it in a fine mesh colander lined with cheese cloth for up to 2 hours in the refrigerator.
  3. Combine all ingredients in a blender and puree. Stir right before serving.
  4. For the Quick Relish:
  5. Place the sliced cucumbers in a colander, in the sink or on a plate. Sprinkle with a pinch of salt and allow them to give off excess moisture. Stir every 10 minutes. Drain for 30 - 45 minutes.
  6. Place all the ingredients in a bowl and toss to coat with oil and lemon juice. Let this rest in the fridge, covered, for 30 minutes to an hour.
  7. For the Pitas:
  8. Fill the pitas with lettuce, cucumber relish, chicken and top with a little homemade tzatziki sauce. You can also sprinkle on a little feta cheese for an added salty flavor, or put in any other veggies you desire.


Now it’s you turn! Please link up your healthy recipes below:

Submitted by Andrea (@notimeMom) from Adventures in All Things Food. Farmer’s wife, SAHM and foodie at heart.

Leah Segedie is the Founder of Mamavation and Bookieboo, a blogger network. After losing over 100 lbs, she started a career mentoring women in health and since then has assisted in over 3,500 lbs lost via the Mamavation community. Leah and her work has been mentioned in Ladies Home Journal, Reader's Digest, Fitness, Women's Day, CNN, ABC, CBS, the O'Reilly Factor, AOL, Entrepreneur, and Yahoo to name a few. She works from home in her fuzzy slippers.

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