Light and fresh, these pitas are perfect for an easy weeknight dinner or a weekend picnic lunch. Breathe new life into leftovers by mixing previously cooked chicken breast, falafel or tofu with the Greek salad fillings, or prepare fresh. Stuffing pita pockets is fun job for tiny hands! Apolamváno! (Enjoy!)
Greek Salad Pita Pockets
Makes 6 pitas • Serves 4
- 8 ounces grape tomatoes
- 1 large cucumber
- ¼ red onion
- ½ cup Kalamata olives
- ¼ cup feta cheese crumbles
- 3 tablespoons Greek vinaigrette
- 1 teaspoon lemon juice
- 1 large grilled chicken breast or protein of choice
- 1 cup spring mix lettuce
- 6 teaspoons hummus
- 3 whole wheat pita pockets
Greek vinaigrette dressing
Adapted from allrecipes.com
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- ¾ tablespoon Dijon mustard
- ¾ teaspoon garlic powder
- ½ teaspoon each: onion powder, oregano, basil, black pepper
- ¼ teaspoon salt
- Crushed red pepper flakes to taste (optional)
Combine olive oil, mustard, dried spices, salt and pepper in a small bowl. Add vinegar, stirring well to incorporate. Note: dressing separates quickly. Whisk or shake prior to serving. Measurements make just over ½ cup of dressing. Refrigerate remaining dressing and enjoy with your favorite green salad.
About 15 minutes
- Preheat oven to 200F degrees.
- Cut pita pockets in half and arrange on a baking sheet.
- Rinse and halve tomatoes. Peel cucumber and slice into bite-sized pieces. Dice onion. Slice olives.
- Cut chicken breast into bite-sized strips.
- Prepare Greek vinaigrette dressing (see recipe above).
About 10 minutes
- Warm pita pockets in oven for about 5 minutes. Pitas should be soft enough to open and stuff without breaking.
- Meanwhile, combine tomatoes, cucumber, onion and olives in medium-sized mixing bowl. Add vinaigrette, lemon juice and feta crumbles, tossing to mix. Sprinkle in chicken strips and stir well.
- Spread about 1 teaspoon hummus inside each pita pocket. Line with lettuce.
- Evenly stuff each pocket with veggie and chicken mixture. Serve warm and enjoy!