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Soft pita tacos filled with marinated grilled chicken, fresh Mediterranean vegetable salsa, crumbled feta, and creamy tzatziki sauce. A quick, healthy, and flavorful meal perfect for weeknights.

  • Total Time: 40-60 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken breast, cut into 1-inch chunks
  • 2.5 tbsp olive oil (extra virgin recommended)
  • 2.5 tbsp lemon juice
  • 2 garlic cloves, minced
  • 2 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1.25 cups cucumbers, diced about 1/2 inch
  • 1 cup tomatoes, seeded and diced about 1/2 inch
  • 1 cup bell pepper, diced
  • 1/4 cup red onion, finely chopped (about 1/4 inch)
  • 2 tbsp fresh parsley, chopped
  • 3/4 cup crumbled feta cheese
  • 1 tbsp lemon juice (for salsa)
  • Salt to taste (for salsa)
  • Pepper to taste (for salsa)
  • 8 soft pitas
  • 1/2 cup tzatziki sauce

Instructions

  1. Whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes until smooth to make marinade.
  2. Add chicken chunks to marinade and toss to coat; marinate for at least 15 minutes, up to 45 minutes for best flavor and tenderness.
  3. Dice cucumbers, seed and dice tomatoes, dice bell pepper, finely chop red onion and parsley.
  4. In a bowl, combine cucumbers, tomatoes, bell pepper, red onion, and parsley; fold in crumbled feta, add lemon juice, salt, and pepper to taste; toss gently and chill for a few minutes.
  5. Heat a large skillet over medium-high heat until hot and shimmering.
  6. Add marinated chicken in a single layer, allowing excess marinade to drip off; avoid crowding the pan.
  7. Cook chicken undisturbed for 3–5 minutes, flip, and cook another 3–4 minutes until golden and cooked through.
  8. Check internal temperature; remove chicken at 155°F and let rest 5 minutes to carry over to 165°F, or cook until it reaches 165°F directly.
  9. Warm pitas over a gas flame, in a dry skillet about 30 seconds per side, or wrapped in foil in a 350°F oven for 5 minutes.
  10. Assemble tacos by filling warmed pitas with cooked chicken, topping with Mediterranean salsa, and drizzling with tzatziki sauce.

Notes

Avoid overcooking chicken breast to keep it juicy; rest after removing from heat., Marinate chicken for at least 15 minutes for flavor and up to 45 for more tenderness., Use a hot skillet to get a golden crust on chicken without steaming., Uniformly dice vegetables for the best texture and flavor in salsa., Tacos can be customized with chicken thighs, turkey, fish, or vegetarian fillings; pitas can be substituted with tortillas, naan, or lettuce wraps., Cooked chicken and veggies store separately in the refrigerator for up to 4 days and chicken freezes up to 3 months., Suggested sides include Greek salad, baked pita chips with dips, roasted chickpeas, or couscous salad.

  • Author: Laura
  • Prep Time: 30-45 minutes
  • Cook Time: 10-15 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 taco (assuming 8 tacos per recipe)
  • Calories: Approximately 400-450 calories per serving (2 tacos)
  • Fat: Approximately 15g per serving
  • Carbohydrates: Approximately 30g per serving
  • Protein: Approximately 30g per serving