22 Delicious Chicken Pita Recipes Easy to Make

Hungry for something quick, delicious, and packed with flavor? Look no further! Our roundup of 22 Delicious Chicken Pita Recipes is here to save your weeknights with minimal fuss and maximum taste. Whether you’re craving something light and fresh or hearty and comforting, these easy-to-make pitas are your ticket to a satisfying meal. Dive in and discover your next favorite dish!

Grilled Chicken Pita with Tzatziki Sauce

Savory, succulent, and slightly smoky—this Grilled Chicken Pita with Tzatziki Sauce is the hero your lunchbox deserves. Imagine tender, herb-marinated chicken nestled in a warm pita, all dressed up with cool, creamy tzatziki that’s got just the right amount of zing. It’s like a Mediterranean vacation, minus the airfare.

Ingredients

• 1 lb boneless, skinless chicken thighs, pasture-raised
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat pita breads
• 1 cup Greek yogurt, full-fat
• 1/2 cucumber, seeded and finely grated
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1 clove garlic, pressed
• 1/2 tsp sea salt

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and grill for 5-6 minutes per side, or until the internal temperature reaches 165°F.
5. While the chicken rests, warm the pita breads on the grill for about 30 seconds per side, just until they’re pliable and have light grill marks.
6. For the tzatziki sauce, combine the Greek yogurt, grated cucumber, dill, lemon zest, pressed garlic, and sea salt in a bowl. Stir until well blended.
7. Slice the grilled chicken into thin strips and divide evenly among the pita breads. Top with a generous dollop of tzatziki sauce.

Kick back and savor the contrast of the juicy, charred chicken against the cool, tangy tzatziki, all wrapped up in a soft, slightly chewy pita. For an extra crunch, throw in some shredded lettuce or a sprinkle of chopped walnuts. Trust us, your taste buds will thank you.

Spicy Chicken Pita with Avocado Spread

Let’s face it, folks: the only thing better than a chicken pita is a chicken pita that kicks back with a little heat and a whole lot of creamy avocado love. This Spicy Chicken Pita with Avocado Spread isn’t just a meal; it’s a flavor-packed adventure that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 ripe avocado, halved and pitted
• 1/4 cup Greek yogurt
• 1 tbsp fresh lime juice
• 1/4 tsp garlic powder
• 4 whole wheat pita breads, warmed
• 1/2 cup shredded red cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro

Instructions

1. In a medium bowl, combine the diced chicken thighs with olive oil, smoked paprika, ground cumin, cayenne pepper, and sea salt. Toss until the chicken is evenly coated. Let it marinate for 15 minutes at room temperature to allow the flavors to meld.
2. While the chicken marinates, prepare the avocado spread by scooping the avocado flesh into a small bowl. Add Greek yogurt, lime juice, and garlic powder. Mash with a fork until smooth and creamy. Set aside.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice sear on the outside.
4. Warm the pita breads in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
5. To assemble, spread a generous amount of the avocado spread on each pita. Top with the spicy chicken, shredded red cabbage, sliced red onion, and chopped cilantro.

The result? A pita that’s a riot of textures and flavors—creamy, crunchy, spicy, and fresh all at once. Serve it with a side of sweet potato fries or a crisp green salad for a meal that’s as balanced as it is bold.

Mediterranean Chicken Pita Salad

Zesty and zippy, this Mediterranean Chicken Pita Salad is like a vacation for your taste buds, no passport required. Packed with flavors that dance and textures that crunch, it’s the salad that eats like a meal, proving that healthy doesn’t have to mean boring.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed and diced into 1-inch pieces
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups romaine lettuce, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 whole wheat pitas, toasted and torn into bite-sized pieces
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp dried oregano

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp of extra-virgin olive oil.
2. Season the diced chicken with cumin, smoked paprika, sea salt, and black pepper, ensuring each piece is evenly coated.
3. Add the seasoned chicken to the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
4. Remove the chicken from the skillet and let it rest on a plate for 5 minutes to allow the juices to redistribute.
5. In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
6. In a small bowl, whisk together the remaining 1 tbsp of extra-virgin olive oil, Greek yogurt, lemon juice, and dried oregano to create the dressing.
7. Add the toasted pita pieces and rested chicken to the large bowl with the vegetables.
8. Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
9. Serve immediately, ensuring each plate gets a generous amount of the crispy pita and juicy chicken for the perfect bite.

Fresh and vibrant, this salad boasts a delightful contrast between the creamy feta and the crisp vegetables, with the smoky chicken adding depth. Try serving it in the toasted pita pockets for a handheld twist that’s perfect for picnics or on-the-go lunches.

BBQ Chicken Pita Pockets

Picture this: a pocket full of sunshine, aka BBQ Chicken Pita Pockets, where smoky meets soft and every bite is a high-five to your taste buds. Perfect for those who think eating should be an adventure, not just a meal.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1/2 cup smoky BBQ sauce, plus extra for serving
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 4 whole wheat pita pockets, warmed
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium bowl, combine the diced chicken with BBQ sauce, smoked paprika, garlic powder, and cayenne pepper. Let marinate for at least 15 minutes to infuse the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
3. While the chicken cooks, prepare the yogurt sauce by mixing Greek yogurt with lemon juice, salt, and pepper in a small bowl. Set aside.
4. Once the chicken is done, remove from heat and let it rest for 2 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
5. To assemble, slice the warmed pita pockets halfway open. Spread a generous amount of yogurt sauce inside each pocket, then stuff with the BBQ chicken, red onion, cucumber, and cilantro.
6. Drizzle with additional BBQ sauce for an extra kick and serve immediately.

Outrageously tender chicken paired with the cool crunch of veggies and the tangy zip of yogurt sauce makes these pita pockets a texture lover’s dream. Try serving them with a side of sweet potato fries for a meal that’s as fun to eat as it is delicious.

Chicken Caesar Pita Wraps

Picture this: a lunch so effortlessly chic, it’s basically the culinary equivalent of throwing on sunglasses indoors. Chicken Caesar Pita Wraps are here to save your midday meal from the mundane, packing all the creamy, crunchy, garlicky goodness of a classic Caesar into a handheld delight.

Ingredients

• 2 cups shredded, free-range rotisserie chicken
• 1/2 cup high-quality mayonnaise
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, minced to a paste
• 4 large, pliable whole wheat pitas
• 2 cups romaine lettuce, chopped into bite-sized pieces
• 1/2 cup multigrain croutons, lightly crushed
• Freshly cracked black pepper, to finish

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, Parmigiano-Reggiano, lemon juice, Dijon mustard, and garlic paste until smooth and emulsified.
2. Add the shredded chicken to the bowl, tossing gently to coat each piece evenly with the Caesar dressing. Tip: For optimal flavor, let the chicken marinate in the dressing for at least 10 minutes before assembling.
3. Warm the pitas in a dry skillet over medium heat for about 30 seconds per side, just until pliable. Tip: This prevents tearing when folding.
4. Lay each pita flat and divide the dressed chicken evenly among them, placing the mixture in the center of each pita.
5. Top the chicken with romaine lettuce and crushed croutons, then season with freshly cracked black pepper.
6. Fold the bottom of the pita up over the filling, then fold in the sides and roll tightly to enclose. Tip: For a neat presentation, wrap the bottom half of each pita in parchment paper before serving.

With every bite, you’ll get the perfect harmony of creamy dressing clinging to tender chicken, crisp lettuce, and those irresistible crouton crunches. Serve these wraps with a side of pickled veggies for a tangy contrast that’ll make your taste buds sing.

Greek Style Chicken Pita with Feta

Get ready to wrap your taste buds around a flavor-packed journey with this Greek Style Chicken Pita with Feta. It’s like a vacation to the Mediterranean, minus the airfare and the questionable sunburn.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 pita breads, lightly toasted
• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt
• 1/4 cup diced cucumber
• 1/4 cup diced red onion
• 2 tbsp chopped fresh dill

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat a grill or grill pan over medium-high heat (375°F). Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred.
4. While the chicken rests, mix the Greek yogurt, diced cucumber, red onion, and fresh dill in a small bowl to create a refreshing tzatziki sauce.
5. Warm the pita breads on the grill for 30 seconds per side, just until they’re pliable and have light grill marks.
6. Slice the grilled chicken into thin strips. Spread a generous amount of tzatziki sauce on each pita, top with chicken strips, and sprinkle with crumbled feta cheese.
7. Fold the pitas around the filling and serve immediately, ensuring each bite is a harmonious blend of juicy chicken, creamy feta, and crisp vegetables.

Relish the contrast of textures, from the tender chicken to the crunchy cucumber, all hugged by the soft pita. For an extra dash of fun, serve with a side of kalamata olives and a drizzle of hot honey to sweeten the deal.

Buffalo Chicken Pita Sandwich

Who says you can’t have a little fun with your food? Dive into the spicy, tangy world of our Buffalo Chicken Pita Sandwich, where every bite is a flavor-packed punch that’ll have you doing a happy dance in your kitchen.

Ingredients

• 1 lb boneless, skinless chicken thighs, pasture-raised, diced into 1-inch pieces
• 1/2 cup hot sauce, preferably Frank’s RedHot
• 2 tbsp clarified butter
• 1/4 cup crumbled blue cheese, artisanal
• 1/2 cup Greek yogurt, full-fat
• 1 tbsp fresh lemon juice, freshly squeezed
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 pita breads, whole wheat, warmed
• 1 cup romaine lettuce, finely shredded
• 1/2 cup celery, thinly sliced

Instructions

1. In a medium bowl, combine the diced chicken thighs with hot sauce and clarified butter, ensuring each piece is thoroughly coated. Marinate for 20 minutes at room temperature to intensify the flavors.
2. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 375°F.
3. Add the marinated chicken to the skillet, searing for 4 minutes per side until the edges are crispy and the internal temperature reaches 165°F. Tip: Resist the urge to overcrowd the skillet to achieve that perfect sear.
4. While the chicken cooks, whisk together the blue cheese, Greek yogurt, lemon juice, garlic powder, and smoked paprika in a small bowl to create a creamy dressing. Tip: For a smoother consistency, let the dressing sit for 10 minutes before serving.
5. Once the chicken is cooked, let it rest for 3 minutes to redistribute the juices, then slice into thin strips.
6. Warm the pita breads in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Cover the warmed pitas with a clean towel to keep them soft.
7. Assemble the sandwiches by spreading the blue cheese dressing inside each pita, then layering with romaine lettuce, sliced celery, and the buffalo chicken strips.

Unleash the bold flavors of this Buffalo Chicken Pita Sandwich, where the crunch of celery meets the creamy tang of blue cheese dressing, all wrapped in a soft, warm pita. Perfect for game day or a quick weeknight dinner that packs a punch.

Chicken Shawarma Pita

Alright, let’s dive into the world of flavors with a dish that’s as fun to say as it is to eat—Chicken Shawarma Pita. Imagine tender, spiced chicken tucked into a soft pita, dripping with garlicky goodness and a hint of tang. It’s the kind of meal that makes you want to do a little happy dance while you eat.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 3 cloves garlic, minced
• 1/4 cup plain Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 4 pita breads, warmed
• 1/2 cup tahini sauce
• 1/2 cup pickled turnips, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, combine the chicken thighs, olive oil, smoked paprika, cumin, coriander, turmeric, cinnamon, minced garlic, Greek yogurt, and lemon juice. Mix until the chicken is evenly coated. Tip: For maximum flavor, let the chicken marinate for at least 2 hours, or overnight if possible.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until the chicken is fully cooked and has a nice char. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. While the chicken cooks, warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
4. To assemble, spread a generous amount of tahini sauce on each pita. Top with the cooked chicken, pickled turnips, and fresh parsley. Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of sumac.

Chicken Shawarma Pita is all about the contrast—tender, spiced chicken against the crisp, tangy pickles, all wrapped in a soft, warm pita. Serve it with a side of crunchy veggies or fries for a meal that’s as satisfying as it is delicious.

Herb Roasted Chicken Pita

You know that feeling when you bite into something so good, you momentarily forget all your life’s problems? That’s the magic of our Herb Roasted Chicken Pita, a dish that’s here to make your taste buds dance and your heart sing.

Ingredients

• 1.5 lbs free-range chicken thighs, skin-on
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 whole wheat pita breads
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 cup arugula
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, combine the chicken thighs with olive oil, rosemary, thyme, garlic, sea salt, and black pepper, ensuring each piece is thoroughly coated.
3. Place the chicken on a baking sheet, skin side up, and roast in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. While the chicken roasts, warm the pita breads in the oven for the last 5 minutes of cooking time to make them pliable and slightly crispy.
5. In a small bowl, whisk together the Greek yogurt and lemon juice to create a tangy sauce.
6. Once the chicken is done, let it rest for 5 minutes before slicing into thin strips.
7. To assemble, spread the yogurt sauce on each pita, top with arugula, red onion, and sliced chicken.
8. Fold the pitas and serve immediately, ensuring each bite is packed with flavor.

A symphony of textures awaits in every bite—crispy chicken skin, creamy yogurt, and the fresh crunch of arugula. Try serving these pitas with a side of pickled vegetables for an extra zing that’ll elevate the dish to new heights.

Chicken and Hummus Pita

Unbelievably easy yet ridiculously flavorful, this Chicken and Hummus Pita is your ticket to a lunch that’s anything but boring. Packed with juicy chicken, creamy hummus, and a crunch of fresh veggies, it’s a handheld masterpiece that’ll make your taste buds dance.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1/2 cup homemade or store-bought hummus
• 2 whole wheat pita breads, warmed
• 1/4 cup Greek yogurt
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded romaine lettuce
• 1/4 cup thinly sliced red onion
• 1/4 cup diced cucumber
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat a grill or grill pan to medium-high heat (375°F).
2. In a small bowl, whisk together the olive oil, smoked paprika, cumin, sea salt, and black pepper. Brush this mixture evenly over the chicken thighs.
3. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
4. While the chicken rests, warm the pita breads in a dry skillet over medium heat for 1-2 minutes per side, or until pliable and slightly toasted.
5. Spread 1/4 cup of hummus inside each pita. Top with sliced chicken, Greek yogurt, romaine lettuce, red onion, cucumber, and parsley.
6. Fold the pitas gently to encase the fillings, and serve immediately.

The contrast of the warm, spiced chicken against the cool, crisp veggies and creamy hummus is nothing short of magical. For an extra kick, drizzle with a bit of hot sauce or a squeeze of lemon juice before devouring.

Lemon Garlic Chicken Pita

Hold onto your hats, foodies, because we’re about to dive into a dish that’s as zesty as your aunt’s comments at Thanksgiving—Lemon Garlic Chicken Pita. This isn’t just any chicken pita; it’s a flavor-packed journey that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup Greek yogurt
• 1 tbsp fresh dill, finely chopped
• 4 whole wheat pita breads
• 1 cup arugula
• 1/4 cup red onion, thinly sliced

Instructions

1. In a large mixing bowl, combine the diced chicken thighs, olive oil, minced garlic, lemon zest, lemon juice, sea salt, and black pepper. Marinate for at least 30 minutes in the refrigerator to infuse the flavors.
2. Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the exterior is golden brown.
3. While the chicken cooks, in a small bowl, mix the Greek yogurt and fresh dill to create a creamy sauce. Set aside.
4. Warm the pita breads in a dry skillet over medium heat for 1-2 minutes on each side, or until they’re soft and pliable.
5. To assemble, spread a generous amount of the dill yogurt sauce on each pita. Top with the cooked chicken, arugula, and red onion slices.
6. Fold the pitas in half and serve immediately, ensuring each bite is a perfect harmony of flavors and textures.

Oh, the joy of biting into this Lemon Garlic Chicken Pita! The chicken is succulent with a crispy edge, while the arugula adds a peppery crunch. For an extra twist, drizzle with a bit of hot sauce or serve with a side of roasted sweet potatoes for a complete meal.

Chicken Pita with Cucumber Yogurt Sauce

Today’s the day we ditch the dull and dive into a dish that’s as fun to make as it is to eat. Think juicy, herb-marinated chicken tucked into a warm pita, then smothered in a cool, tangy cucumber yogurt sauce that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup plain Greek yogurt
• 1/2 cup finely diced English cucumber
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 4 whole wheat pita breads, warmed

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, cumin, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (375°F). Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken rests, combine the Greek yogurt, diced cucumber, dill, and lemon zest in a small bowl to make the cucumber yogurt sauce.
5. Slice the grilled chicken into thin strips. Warm the pita breads on the grill for 30 seconds per side.
6. Assemble the pitas by placing slices of chicken inside each pita and topping generously with the cucumber yogurt sauce.

Kick back and savor the contrast of the smoky, tender chicken against the crisp, refreshing sauce. For an extra crunch, throw in some shredded lettuce or a sprinkle of toasted pine nuts. Trust us, this is one pita that packs a punch of flavor in every bite.

Thai Chicken Pita with Peanut Sauce

Alright, folks, let’s dive into a dish that’s about to rock your taste buds like a flavor-filled rollercoaster—Thai Chicken Pita with Peanut Sauce. Imagine tender, juicy chicken mingling with crunchy veggies, all hugged by a soft pita and drizzled with a peanut sauce so good, you’ll want to bathe in it (but maybe don’t).

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 cup creamy peanut butter, unsweetened
• 2 tbsp soy sauce, low-sodium
• 1 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/2 cup coconut milk, full-fat
• 4 whole wheat pitas, warmed
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup cilantro leaves, fresh
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, cooking until golden brown and internal temperature reaches 165°F, approximately 5-6 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. While chicken cooks, whisk together peanut butter, soy sauce, honey, lime juice, garlic, and ginger in a medium bowl until smooth.
4. Gradually stir in coconut milk until the sauce reaches a pourable consistency. Tip: Warm the peanut butter slightly if it’s too thick to whisk easily.
5. Slice cooked chicken into thin strips.
6. Warm pitas in a dry skillet over medium heat for 30 seconds per side or until pliable. Tip: Keep an eye on them—they can go from warm to crispy in seconds.
7. Assemble pitas by layering chicken, red cabbage, carrots, and cilantro, then drizzle generously with peanut sauce.

Kick back and savor the symphony of textures—crisp veggies, tender chicken, and that velvety peanut sauce tying it all together. For an extra twist, serve with a side of spicy pickled veggies to cut through the richness.

Chicken Pita Pizza

Zesty and zippy, this Chicken Pita Pizza is the weeknight warrior’s dream—turning the humble pita into a crispy, cheesy canvas for your culinary creativity. Who said pizza night had to be predictable?

Ingredients

• 2 whole wheat pitas, 6-inch diameter
• 1 cup organic tomato sauce, no salt added
• 1 cup shredded mozzarella cheese, part-skim
• 1/2 cup cooked chicken breast, shredded (preferably free-range)
• 1/4 cup red onion, thinly sliced
• 1/4 cup green bell pepper, julienned
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a crispy pita base.
2. Brush both sides of each pita lightly with extra virgin olive oil for a golden finish.
3. Spread 1/2 cup of organic tomato sauce evenly over each pita, leaving a small border for the crust.
4. Sprinkle 1/2 cup of shredded mozzarella cheese over each sauced pita.
5. Distribute the shredded chicken breast, red onion, and green bell pepper evenly over the cheese.
6. Season each pizza with 1/2 tsp dried oregano, 1/4 tsp garlic powder, and a pinch of crushed red pepper flakes for a flavor kick.
7. Bake on the middle oven rack for 10-12 minutes, or until the cheese is bubbly and the edges are crisp.
8. Let the pizzas rest for 2 minutes before slicing to allow the cheese to set slightly.

Savory and satisfying, this Chicken Pita Pizza boasts a delightful crunch with every bite, paired with the melty goodness of mozzarella. Serve it with a side of mixed greens drizzled with balsamic glaze for a meal that’s as balanced as it is delicious.

Chicken Pita with Roasted Red Pepper

Let’s face it, we’ve all been in a lunch rut, staring into the abyss of our refrigerators, hoping for inspiration to strike. Well, strike it does with this Chicken Pita with Roasted Red Pepper—a dish that’s as vibrant in flavor as it is in color, promising to jolt your taste buds awake with every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to your liking
• 2 large pita breads, lightly toasted
• 1/2 cup roasted red peppers, thinly sliced
• 1/4 cup Greek yogurt
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, roughly chopped

Instructions

1. Preheat your skillet over medium-high heat and add the extra-virgin olive oil, swirling to coat the pan evenly.
2. Season the diced chicken thighs with smoked paprika, ground cumin, cayenne pepper, and a pinch of sea salt, ensuring each piece is lovingly coated.
3. Add the chicken to the skillet, searing for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
4. While the chicken rests, whisk together the Greek yogurt and fresh lemon juice in a small bowl for a tangy sauce that’ll make your taste buds sing.
5. Spread the yogurt sauce evenly over the lightly toasted pita breads, then top with the seared chicken and thinly sliced roasted red peppers.
6. Garnish with roughly chopped fresh cilantro for a pop of color and freshness.

Voilà! You’ve just crafted a masterpiece where the smoky, spicy chicken plays off the sweet, charred notes of the roasted red peppers, all hugged by the creamy, tangy yogurt sauce. Serve it with a side of crisp, cool cucumber slices for an extra crunch that’ll have you coming back for seconds.

Curried Chicken Pita

Feast your eyes (and soon, your taste buds) on a dish that’s about to rock your culinary world—Curried Chicken Pita! This isn’t just any sandwich; it’s a flavor-packed adventure wrapped in a soft, warm pita, ready to transport you to spice heaven with every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 cup coconut milk, full-fat
• 1 tbsp fresh lime juice
• 1/2 cup Greek yogurt
• 4 pita breads, warmed
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken thighs to the skillet, seasoning lightly with salt. Sear until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure a proper sear.
3. Reduce heat to medium. Add finely diced yellow onion, minced garlic, and grated ginger to the skillet. Sauté until onions are translucent, about 3 minutes.
4. Sprinkle curry powder over the mixture, stirring constantly for 1 minute to toast the spices and unlock their flavors.
5. Pour in coconut milk, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, allowing the chicken to become tender and absorb the curry flavors.
6. Remove from heat. Stir in fresh lime juice and Greek yogurt until fully incorporated. Tip: Adding yogurt off the heat prevents curdling.
7. Season with salt to taste. Tip: Taste as you go to balance the flavors perfectly.
8. Spoon the curried chicken into warmed pita breads, garnishing with fresh cilantro.

Lusciously creamy with a kick of spice, this Curried Chicken Pita is a symphony of textures and flavors. Serve it with a side of crisp cucumber slices for a refreshing contrast, or dare to drizzle with extra yogurt for an indulgent twist.

Chicken Pita with Mango Salsa

Just when you thought chicken pitas couldn’t get any better, we’re throwing a tropical curveball your way with a mango salsa that’s as vibrant as your last vacation. This dish is a fiesta of flavors, wrapped up in a cozy pita hug, perfect for those days when you’re craving something light yet satisfying.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup diced ripe mango
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 4 whole wheat pita breads, warmed

Instructions

1. Preheat a grill pan over medium-high heat (375°F) and lightly brush with olive oil to prevent sticking.
2. In a medium bowl, combine the diced mango, red onion, cilantro, jalapeño, lime juice, and sea salt to create the salsa. Set aside to allow flavors to meld.
3. Season the chicken breasts with ground cumin and sea salt, ensuring an even coat on both sides.
4. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. Once cooked, let the chicken rest for 3 minutes before slicing into thin strips.
6. Warm the pita breads in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly toasted.
7. Assemble the pitas by layering the sliced chicken and mango salsa inside each pita, folding gently to enclose the filling.

Now, this chicken pita with mango salsa is a textural dream—juicy chicken, crunchy veggies, and that sweet-spicy salsa all playing nice together. Serve it with a side of plantain chips for an extra crunch that’ll have you reaching for seconds before you know it.

Chicken and Spinach Pita

Just when you thought pitas couldn’t get any better, along comes this Chicken and Spinach Pita to prove you wrong. Packed with flavors that dance on your palate, this dish is a game-changer for your lunch routine, offering a delicious twist on the classic pita that’s both nutritious and downright irresistible.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 cups fresh spinach leaves, tightly packed
• 1/2 cup Greek yogurt
• 1/4 cup tahini
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 garlic clove, minced
• 4 whole wheat pita breads
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced chicken breasts to the skillet, seasoning with salt, cumin, and smoked paprika. Cook for 5-7 minutes, turning once, until golden brown and cooked through.
3. Remove chicken from skillet and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the fresh spinach leaves to the skillet, cooking for 2 minutes until just wilted. Remove from heat.
5. In a small bowl, whisk together Greek yogurt and tahini until smooth.
6. Warm the pita breads in a dry skillet over medium heat for 1 minute on each side, or until soft and pliable.
7. Spread the tahini-yogurt mixture evenly inside each pita. Divide the cooked chicken and spinach among the pitas.
8. Fold the pitas in half and serve immediately.

Craving a crunch? The golden-brown chicken paired with the creamy tahini-yogurt sauce creates a symphony of textures in every bite. For an extra kick, drizzle with hot sauce or sprinkle with sumac before serving to elevate the flavors to new heights.

Chicken Pita with Tahini Dressing

So, you’ve stumbled upon the holy grail of quick, delicious meals that’ll make your taste buds dance the cha-cha. This Chicken Pita with Tahini Dressing is not just food; it’s a flavor-packed journey to the Mediterranean, minus the airfare.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cubed
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat pita breads, lightly toasted
• 1/2 cup tahini
• 2 tbsp freshly squeezed lemon juice
• 1 garlic clove, minced
• 1/4 cup water
• 1/2 tsp kosher salt
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your skillet over medium-high heat (375°F) and add the olive oil.
2. Season the chicken thighs with cumin, smoked paprika, sea salt, and black pepper, ensuring each piece is evenly coated.
3. Add the chicken to the skillet, cooking for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Tip: Don’t overcrowd the skillet to ensure a perfect sear.
4. While the chicken cooks, whisk together tahini, lemon juice, minced garlic, water, and kosher salt in a bowl until smooth. Tip: Adjust water for desired consistency; thicker for a spread, thinner for a drizzle.
5. Warm the pita breads in a toaster or oven for 1-2 minutes until just crispy.
6. Slice the cooked chicken into strips. Tip: Let the chicken rest for 3 minutes before slicing to retain juices.
7. Assemble the pitas by spreading a generous amount of tahini dressing on each, then topping with chicken strips, cherry tomatoes, red onion, and a sprinkle of fresh parsley.

Zesty, creamy, and with a hint of smokiness, this dish is a texture lover’s dream. Serve it with a side of pickled vegetables for an extra tangy kick or wrap it up for a picnic under the stars.

Chicken Pita with Olive Tapenade

Today’s the day to ditch the dull and dive into a dish that’s as fun to make as it is to eat. Think of this Chicken Pita with Olive Tapenade as your culinary passport to flavor town—no luggage required.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1/2 cup kalamata olives, pitted and finely chopped
• 2 tbsp capers, drained and rinsed
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 4 whole wheat pita breads, warmed
• 1 cup arugula, lightly packed
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a medium bowl, combine the kalamata olives, capers, garlic, olive oil, lemon juice, Dijon mustard, and black pepper to create the tapenade. Set aside.
3. Season the chicken thighs lightly with salt and grill for 6 minutes per side, or until the internal temperature reaches 165°F.
4. Let the chicken rest for 5 minutes before slicing into thin strips.
5. Spread a generous amount of the olive tapenade on each warmed pita bread.
6. Top with sliced chicken, arugula, and crumbled feta cheese.
7. Fold the pita bread over the filling and serve immediately.

Velvety tapenade meets juicy chicken in a pita that’s crispy on the outside, soft on the inside. For an extra kick, drizzle with a bit of hot sauce or serve with a side of roasted red pepper hummus.

Chicken Pita with Caramelized Onions

Venture into the realm of savory delights with this Chicken Pita with Caramelized Onions, a dish that’s as fun to make as it is to devour. Perfect for those who love a little sweetness with their savory, this recipe promises to be a game-changer in your culinary repertoire.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 whole wheat pita breads
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onions, sugar, and salt. Cook, stirring occasionally, for 20 minutes until deeply golden and caramelized.
2. In a separate bowl, toss the chicken thighs with the remaining olive oil, garlic, cumin, smoked paprika, and black pepper until evenly coated.
3. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. Warm the pita breads in a dry skillet over medium heat for 1-2 minutes per side, or until pliable and slightly toasted.
5. In a small bowl, mix the Greek yogurt with lemon juice and half of the chopped cilantro to create a tangy sauce.
6. Slice the grilled chicken into thin strips. Spread the yogurt sauce on each pita, then top with the chicken and caramelized onions. Garnish with the remaining cilantro.

The juxtaposition of the juicy, spiced chicken against the sweet, buttery onions, all hugged by a soft pita, creates a symphony of textures and flavors. Serve it with a side of pickled vegetables for an extra crunch and tang that cuts through the richness beautifully.

Chicken Pita with Sun-Dried Tomato Pesto

Oh, the joys of biting into something that’s both a hug and a high-five for your taste buds! This chicken pita, slathered with a sun-dried tomato pesto that’s brighter than your future, is here to prove that quick meals can still be showstoppers.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/4 cup toasted pine nuts
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 4 whole wheat pitas, warmed
• 1 cup arugula, loosely packed
• 1/2 cup crumbled feta cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) to get those perfect char marks.
2. Season the chicken thighs generously with salt and pepper on both sides, because flavor is the name of the game.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to keep those juices locked in.
4. While the chicken rests, blend sun-dried tomatoes, pine nuts, garlic, and olive oil in a food processor until smooth. Fold in the Parmesan cheese for a pesto that’s creamy with a kick.
5. Slice the chicken into thin strips, then toss with half of the pesto to coat every nook and cranny.
6. Spread the remaining pesto inside each pita, then stuff with arugula, chicken, and a generous sprinkle of feta cheese.
7. Serve immediately, or wrap in parchment paper for a picnic-ready meal that’s as Instagram-worthy as it is delicious.

Just imagine the crunch of the pita giving way to the tender chicken, all while that pesto plays peek-a-boo with your palate. Try serving these with a side of sweet potato fries for a contrast that’s nothing short of magical.

Conclusion

Here’s to discovering the joy of cooking with these 22 delicious chicken pita recipes! Perfect for any meal, they’re not only easy to make but packed with flavors that’ll delight your taste buds. We’d love to hear which recipe became your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!