Go Back
Homemade Greek Pita Sandwich photo

Greek Pita Sandwich

Greek-style pita sandwiches with seasoned chicken and onions, filled with romaine, grape tomatoes, kalamata olives, and low-fat feta.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 boneless skinless chicken breastscut in half and sliced in to 1 inch thick strips
  • 1 sweet onionmedium halved and then quartered then sliced into strips
  • 1 tablespoonGreek seasoning
  • 1 teaspoonkosher salt
  • 1/4 teaspoonground black pepper
  • 2 whole wheat pitaslarge cut in half and cut into a pocket
  • 6 romaine lettuce leavestorn
  • 1 cupgrape tomatoeshalved
  • 1/2 cupkalamata olivespitted and sliced in half or substitute black olives
  • 1/2 cupfeta cheeselow-fat

Equipment

  • large non-stick skillet
  • Slotted Spoon
  • Spoon
  • Knife
  • Cutting Board

Method
 

Instructions
  1. Heat a large non-stick skillet over medium heat. Add the sliced sweet onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  2. Add the chicken strips to the skillet in a single layer. Sprinkle the 1 tablespoon Greek seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper evenly over the chicken and onions. Stir to combine.
  3. Cook, stirring occasionally, until the chicken is no longer pink in the center, about 5–10 minutes. Reduce heat to low, cover the skillet, and simmer for 10 minutes more, stirring once or twice to prevent sticking.
  4. While the chicken finishes, prepare the pitas and toppings: cut each large whole wheat pita in half and open each half to form a pocket (4 pockets total). Tear the romaine lettuce leaves into bite-sized pieces. Halve the grape tomatoes. Halve the pitted kalamata olives.
  5. To assemble each sandwich, place a small amount of torn lettuce inside a pita pocket. Using a slotted spoon or regular spoon, divide the chicken-and-onion mixture evenly among the 4 pockets.
  6. Top each filled pita with the halved tomatoes, halved olives, and sprinkle the 1/2 cup low-fat feta cheese over the sandwiches. Serve immediately.