Pita Pockets Recipe

Warm pitas

Preheat oven to 350°F (175°C). Wrap pitas in aluminum foil and warm for 8–10 minutes until pliable. Alternatively, split open and toast briefly in a skillet over medium heat (about 1 minute per side) to crisp slightly. Keep wrapped to stay warm.

In a small bowl whisk 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. This simple dressing will be brushed lightly inside each pita before filling to add brightness and seasoning.

Prepare chicken

Slice the chicken breast into thin cutlets or strips about 1/4–1/2 inch thick so they cook quickly and fit inside the pitas.

In a bowl combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Toss the chicken strips with the spice mixture and 1 tbs olive oil until evenly coated. Let rest 5 minutes for flavors to marry.

Heat a skillet over medium-high heat. Add a light coating of oil if skillet is dry. Cook chicken strips in a single layer for 3–4 minutes per side (depending on thickness) until browned and cooked through (internal temperature 165°F / 74°C). Remove to a plate and tent with foil to rest 3 minutes, then slice into smaller bite-sized pieces if needed.

Prepare vegetables while the chicken rests: thinly slice 1/2 English cucumber into half-moons, dice 1 tomato into small pieces, and thinly slice 1/4 red onion. Toss cucumber, tomato and onion with shredded romaine (2 cups) and chopped parsley (2 tbs).

Crumble 1/2 cup feta and set aside. Taste the vegetable mix and season lightly with a pinch of salt and pepper if desired.

Make the yogurt sauce: in a small bowl stir together 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp fresh lemon juice, 1 tsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust seasoning to taste. If you prefer a thinner sauce, add up to 1 tbs water and whisk to loosen.

Open each warmed pita and lightly brush or drizzle the lemon-olive oil dressing inside (from the Pita & Assembly section). Spread about 1–2 tbs of yogurt sauce on the interior of each pocket.

Divide the sliced chicken evenly among the 6 pitas (about 2–3 oz chicken per pita). Top with the vegetable mixture (approx. 1/3 cup per pita) and sprinkle with crumbled feta (about 1–2 tbs each) and extra parsley if desired.

Serve immediately while warm. Provide extra yogurt sauce and lemon wedges at the table for squeezing and additional seasoning.