Pita Pocket

A simple, satisfying favorite.

Why You'll Love This Recipe

• Fresh, Mediterranean, healthy.
• 30 minutes from start to finish.
• Customizable fillings.
• Real tzatziki makes everything better.
• Kid-friendly.

Ingredient Notes

• Greek yogurt MUST be whole milk for proper tzatziki.
• Pita POCKETS (not flat pita) — pillowy and openable.
• Real feta in brine, not the dry crumbles.

Ingredient Substitutions

• Lamb or shrimp instead of chicken.
• Hummus instead of tzatziki for vegan-ish.
• Whole-wheat pita for fiber.

Equipment Needed

• Bowl for marinade
• Skillet or grill pan
• Bowl for tzatziki

Prep Tips

• Marinate while you make tzatziki and chop veg.
• Toast pita briefly to soften and warm.

Instructions

1. 1

   Gather and prep: 1 pita, 1 lb chicken, 1 medium cucumber, sliced, 1 medium tomato, diced, 1 cup feta, 1 cup yogurt, 1 lemon (for juice and zest), 3 cloves garlic, minced. mince the garlic before you start cooking.

2. 2

   Mix yogurt, lemon, garlic for sauce.

3. 3

   Fill pita with chicken and veg.

4. 4

   Drizzle sauce.

Artsi Pro Tips

• Chicken thighs are juicier than breasts — worth using.
• Squeeze the grated cucumber HARD or tzatziki will be watery.
• Warm the pita first or it will tear.

Common Mistakes

• Wet tzatziki — squeeze cucumber dry.
• Tearing pita — warm it first.
• Overcooking chicken — thighs go tough at 175°F+.

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