I’m sharing my Chicken Pita Tacos recipe that pairs lemon garlic marinated chicken with cucumber tomato salsa, crumbled feta and tzatziki tucked into pita pockets.

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I love turning weeknight dinner into something a little unexpected with Mediterranean Pitas. I started by tossing boneless skinless chicken thighs and a pile of crumbled feta cheese somehow stole the show, melting into pockets of salty goodness.

These tacos feel like a tiny flavor adventure every bite, part messy, part smart and totally addictive. You’ll get crunchy moments and creamy ones and that contrast keeps pulling you back for another bite.

I cant promise restraint, Ive already ruined more than one plate testing this, but you will want to make it again.

Ingredients

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Chicken thighs: juicy, protein-packed, add flavor and moisture, a bit higher in fat
Extra virgin olive oil: heart healthy fats, adds richness and mediterranean aroma
Lemon juice: bright sour tang, vitamin C, balances richness, wakes up flavors
Garlic: pungent, gives savory depth, may support immunity, not sweet
greek yogurt: creamy, high protein, tangy base for tzatziki, cools spicy bites
Cucumber: crisp, hydrating, adds fresh crunch, mild flavor, low calorie
Red onion: sharp bite, some sweetness when soaked, adds crunch and color
Feta: salty, crumbly, provides tangy umami, adds calcium and bold flavor

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, cut into 1 inch strips (about 700 g)

3 tbsp extra virgin olive oil, plus more for cooking

3 tbsp fresh lemon juice (about 1 large lemon)

3 garlic cloves, minced

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp smoked paprika

1 tsp kosher salt, plus extra to taste

1/4 tsp black pepper

1/4 tsp red pepper flakes, optional

6 small pita breads or 8 medium pita pockets

1 cup cucumber seeded and diced (about 1 small cucumber)

1 cup cherry tomatoes, halved or 2 medium tomatoes diced

1/4 cup red onion, very finely diced

2 tbsp fresh parsley, chopped

1 tbsp red wine vinegar or extra lemon juice

1 tbsp olive oil

1 cup plain Greek yogurt, full fat works best

1/2 cup grated cucumber, squeezed dry

1 garlic clove, minced for tzatziki

1 tbsp fresh dill, chopped or 1 tsp dried dill

1 tbsp lemon juice for tzatziki

1/4 tsp salt for tzatziki

1/2 cup crumbled feta cheese (about 3 oz)

2 cups shredded romaine or mixed greens, optional

Kalamata olives sliced, optional

Lemon wedges for serving, optional

How to Make this

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1. Make the marinade: in a bowl whisk 3 tbsp olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if you want heat. Add the 1 1/2 lb chicken thigh strips, toss to coat, cover and refrigerate at least 15 minutes or up to 2 hours for more flavor.

2. While chicken marinates, make tzatziki: grate and squeeze 1/2 cup cucumber very dry in a towel, then mix with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tbsp fresh dill (or 1 tsp dried), 1 tbsp lemon juice and 1/4 tsp salt. Chill 15 minutes so the flavors settle.

3. Make the cucumber tomato salsa: seed and dice 1 cup cucumber, halve 1 cup cherry tomatoes (or dice 2 medium tomatoes), add 1/4 cup very finely diced red onion, 2 tbsp chopped parsley, 1 tbsp red wine vinegar or extra lemon juice, 1 tbsp olive oil and a pinch of salt and pepper. Stir and taste, adjust acid or salt as needed.

4. Heat a large skillet over medium high, add a little oil. Remove chicken from marinade and discard remaining marinade. Sear chicken in a single layer, do not overcrowd or it’ll steam not brown, cook about 4 to 6 minutes per side until cooked through (165F / 74C). Work in batches if needed. Let cooked chicken rest 5 minutes.

5. Warm pitas: wrap 6 small pitas (or 8 medium pockets) in foil and heat in a 350 F oven 5 to 7 minutes, or quickly toast each in a hot dry skillet 30 to 60 seconds per side. If using pockets open them gently so they dont tear.

6. Slice the rested chicken into bite sized pieces if you want smaller pieces, or leave strips whole for a rustic look. Keep everything warm.

7. Assemble tacos: spread a spoonful of tzatziki on each pita, add a handful of shredded romaine or mixed greens if using, pile on chicken, spoon over the cucumber tomato salsa, then sprinkle crumbled feta (about 1/2 cup total) and sliced Kalamata olives if you like.

8. Finish and serve: squeeze lemon wedges over the tacos, sprinkle extra parsley or dill, add extra red pepper flakes or salt to taste. Serve right away while pitas are warm.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Whisk
4. Chef knife and cutting board
5. Box grater and a clean kitchen towel to squeeze the cucumber dry
6. Large heavy skillet and a spatula or tongs for searing the chicken
7. Baking sheet plus foil or a second skillet to warm the pitas
8. Instant read thermometer (optional, but handy)

FAQ

Can I use chicken breast instead of thighs? A: Yes, you can use breast, its leaner so cook a little less time and slice thinly to keep it juicy, don’t overcook it.

My tzatziki is watery, how do I fix it? A: Squeeze the grated cucumber really well in a towel or cheesecloth before mixing, chill it so flavors set, or add a bit more Greek yogurt to thicken.

Can I make parts ahead of time? A: Totally. Marinate and cook the chicken a day ahead and store in the fridge up to 3 days, make tzatziki 1-2 days ahead, keep salad separate and assemble right before eating.

How do I stop the pita from getting soggy? A: Warm and lightly toast or char the pita before serving, spread greens or feta down first so the sauce doesnt hit the bread directly, or serve sauce on the side.

Can I freeze the cooked chicken? A: Yes, freeze cooled cooked chicken in airtight bags or containers for up to 2 months, thaw overnight in the fridge and reheat gently so it stays tender.

How do I change the heat level? A: Cut the red pepper flakes or omit for milder, add more flakes, smoked paprika or a drizzle of harissa for more heat, or balance spice with extra yogurt or lemon if it’s too hot.

Mediterranean Chicken Tacos Recipe Substitutions and Variations

chicken thighs: use boneless skinless chicken breasts (same weight) or firm tofu (press well, slice and marinate) — for veg swap try 2 cans chickpeas, drained.
pita breads: swap for small flour or corn tortillas, flatbreads, or big lettuce leaves if you want low carb, they’re actually great.
plain Greek yogurt (for tzatziki): use full fat sour cream, labneh, or a thick unsweetened dairy free yogurt, same amount just mix with garlic lemon and dill.
crumbled feta: replace with goat cheese, cotija, or grated Parmesan for a similar salty tang but different texture.

Pro Tips

– Marinate longer for deeper flavor but not forever. 15 minutes gets you going, 1 to 2 hours is great, any longer and the lemon can start to “cook” and make the meat mushy. If you want to reuse the marinade as a sauce, scoop some out before you add the raw chicken, or else boil the leftover marinade for several minutes to make it safe.

– Dry the chicken really well and let it sit at room temp 15 to 20 minutes before cooking. If the pieces are wet they will steam not brown. Use a very hot pan and a splash of neutral oil like avocado or canola for searing, extra virgin olive oil is better for finishing not high heat.

– Make the tzatziki ahead and squeeze that cucumber totally dry. Wrap the grated cucumber in a towel and twist until almost no water comes out, otherwise the sauce gets watery fast. For extra silky texture stir in a tablespoon of olive oil or a spoonful of mayo, and chill at least 30 minutes so the garlic and lemon mellow.

– Don’t overcrowd the pan. Cook the thighs in batches so each piece gets direct contact with the hot surface and a nice crust forms. Let the cooked chicken rest 4 to 6 minutes before slicing, otherwise all the juices escape when you cut it.

– Warm and handle the pitas gently. Heat them briefly then keep wrapped in a towel so they stay soft, and open pockets with a knife instead of ripping so they don’t tear. Finish each taco with the feta at the end so it stays crumbly not melted, and squeeze a charred lemon wedge over everything for a bright pop of flavor.