Crispy Chicken Pitas with Tzatziki
Juicy chicken with a crispy golden coating, stuffed inside warm pita bread along with fresh vegetables and a refreshing homemade tzatziki sauce. Perfect for a satisfying lunch or light dinner with a Mediterranean flair.
Time
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Serves: 4
Ingredients
For the Crispy Chicken
1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into strips
1 cup plain Greek yogurt (for coating)
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1½ cups panko breadcrumbs
½ cup grated Parmesan cheese
Olive oil spray or drizzle for cooking
For the Tzatziki Sauce
1 cup Greek yogurt
½ cup cucumber, grated and squeezed to remove excess water
1 tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic, minced
1 tbsp fresh dill, chopped (or 1 tsp dried)
Salt and pepper, to taste
For the Pitas
4 pita breads
1 cup lettuce or arugula, chopped
1 cup tomatoes, diced
½ cup red onion, thinly sliced
Optional: sliced cucumbers, olives, or feta for extra toppings
Instructions
1. Make the Tzatziki
In a small bowl, mix Greek yogurt, cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper.
Cover and refrigerate until serving (this allows flavors to meld).
2. Prep and Cook the Chicken
In a bowl, mix Greek yogurt with garlic powder, paprika, oregano, salt, and pepper.
Add chicken strips and coat well.
In another shallow bowl, mix panko breadcrumbs with Parmesan (if using).
Dredge each yogurt-coated chicken strip in the breadcrumb mixture until fully coated.
Air fryer method: Place chicken in a single layer, spray lightly with olive oil, and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden and cooked through.
Oven method: Preheat oven to 425°F (220°C). Place chicken on a parchment-lined baking sheet, drizzle or spray with olive oil, and bake 18–20 minutes, flipping halfway.
3. Assemble the Pitas
Warm pita breads in a dry skillet or oven.
Spread a generous spoonful of tzatziki inside each pita.
Layer with lettuce, tomatoes, onions, and crispy chicken strips.
Drizzle with extra tzatziki and add optional toppings.
Notes & Tips
For extra crunch, toast panko in a dry pan for 3–4 minutes before coating the chicken.
For gluten-free, use almond flour or crushed gluten-free crackers instead of breadcrumbs.
You can also make this with grilled chicken for a lighter version.
Frequently Asked Questions
Q: Can I make the chicken ahead of time?
Yes — store in the fridge for up to 3 days and re-crisp in the air fryer or oven.
Q: Can I serve these cold?
Yes — they make a great picnic pita when chilled.
Nutritional Information
Calories: ~520
Protein: 38g
Carbs: 45g
Fat: 20g
Fiber: 4g
Sugar: 6g