Grilled Chicken Pita Pockets with Tzatziki

Level up your dinner with this one-of-a-kind Grilled Chicken Pita! Instead of grilling the chicken separately, raw ground chicken is seasoned, stuffed directly into pita bread, and grilled to perfection—giving you a crispy, golden pita on the outside and a juicy, flavorful chicken burger on the inside. Topped with cool, creamy tzatziki, this Mediterranean-inspired meal is packed with protein, fresh flavor, and serious texture goals.

Why You’ll Love These Chicken Pita Pockets

It’s all about the tzatziki! Talk about a well-rounded condiment. This cool and tangy delight is great as a salad dressing, dip, or snack! Tzatziki is so incredibly tasty on these Grilled Chicken Pitas.

Another thing you’ll love about these chicken pockets is they are made differently than your typical burger. Once your ground chicken is seasoned and ready to go, stuff the raw chicken into pita pockets. When grilled to perfection they are juicy on the inside with a crispy pita on the outside.

If you like this Greek dish, you’ll love Mediterranean Artichoke Chicken.

What is Tzatziki?

Tzatziki (pronounced: tuh·zee·kee) is a traditional Greek sauce or dip made from Greek yogurt, grated cucumber, garlic, lemon juice, and fresh herbs like dill or mint. It’s known for its creamy texture and refreshing taste, making it a staple in Mediterranean cuisine.

How to Make Tzatziki Sauce for Chicken Pita

Like I said, the tzatziki makes this dish. Here are the Tzatziki ingredients you need to make your next favorite condiment and accompaniment for grilled chicken pitas:

• Greek Yogurt
• Cucumber
• Garlic
• Lemon Juice
• Fresh Dill (or dried)
• White Vinegar
• Extra Virgin Olive Oil
• S&P
• Tea Towel

Tzatziki is the BEST. If you like it as much as I do, you’ll love this Tzatziki Chicken Salad.

How to Prep the Cucumber for Tzatziki

For the best texture and flavor, I recommend using English cucumbers. They’re long, slender, and usually sold wrapped in plastic. Unlike regular cucumbers, they don’t have a waxy coating and contain fewer seeds—making them ideal for creamy, smooth tzatziki.

If you’re working with standard cucumbers, no problem! Just peel off the waxy skin with a vegetable peeler, slice them in half lengthwise, and scoop out the seeds with a spoon. Pro tip: if you can snag cucumbers from your local farmer’s market, go for it—those are often wax-free and bursting with flavor.

Don’t Skip the Squeeze

Since cucumbers are about 95% water, you’ll want to remove as much moisture as possible so your tzatziki doesn’t turn out watery.

Here’s how to do it:

• Peel the cucumber in stripes or completely, depending on your texture preference (most of the nutrients live in the skin!).
• Grab a tea towel (they don’t lint like terrycloth towels) and place it under a box grater.
• Shred the cucumber directly onto the towel.
• Gather the towel around the shreds, hold it over a bowl, and squeeze like you mean it! 💪
• Keep twisting until most of the liquid is out.

Bonus Tip: Don’t toss that green cucumber water—it’s refreshing and hydrating! Mix it with mint and club soda for a mocktail or add a splash of gin or vodka for a garden-fresh cocktail. The cook deserves a drink!

Finishing Up the Tzatziki

Now it’s time to bring it all together! Combine your strained cucumber with Greek yogurt, lemon juice, fresh dill, garlic, olive oil, and a pinch of salt. Give it a good mix and refrigerate it for at least 30 minutes to let the flavors meld.

This tangy, creamy dip is perfect with Grilled Chicken Pita Pockets, but don’t stop there—use it as a salad dressing, a veggie dip, spread it on wraps, or add to grain bowls. It’s bright, fresh, and goes with everything.

No-bake Chunky Artichoke Dip makes the perfect appetizer for these Chicken Pita Pockets! Ready in less than 15 minutes.

Grilled Chicken Pitas

Now that your tzatziki is chilling in the fridge, it’s time to move on to the main event: Grilled Chicken Pita pockets! If you can’t find ground chicken at your local grocery store or butcher, don’t worry—ground turkey, beef, or lamb will all work deliciously.

Pro Tip: Don’t Overmix

Overworking your meat mixture can make the patties tough. So, here’s the move: toss all your ingredients into a large bowl, then mix just once or twice until combined. That’s it.

Seasoning the Chicken Burgers

I like to keep it Greek. A Greek seasoning blend works beautifully here—but make sure to read your labels. Some store-bought blends sneak in things like MSG (ew).

Lately, I’ve been loving spice blends from Yousef Speaks Spices, a local Kansas City maker with an awesome story.

If your spice cabinet is well-stocked, you can DIY your own blend with any combo of the following:

• Oregano
• Garlic powder
• Onion powder
• Dill
• Basil
• Parsley
• Thyme
• Mint
• Salt & pepper

Fresh herbs? Even better. Use what you have!

Moisture Matters

Nobody wants dry chicken burgers. To keep things juicy and flavorful, mix in:

• 1 egg (for binding)
• A drizzle of extra virgin olive oil (for healthy fat)
• Minced shallot and garlic (for major flavor)
• Feta crumbles (optional—but highly recommended)

Mix everything until just combined. It may be a little soupy. I find this more when using previously frozen ground chicken. That’s ok, it will be delicious.

How to Stuff & Grill the Pitas

Here’s what makes this recipe extra special: the ground chicken mixture is stuffed into pita pockets before grilling. The result? Crispy outside, juicy inside. Trust me—it’s a game changer.

Look for whole wheat pita pockets in the deli or bread section of your store. Be sure the package says “pocket” — or you’ll end up with flatbread, and that’s a sad day.

Grilling Tips:

• Brush both sides of the pita with olive oil and sprinkle with a bit of salt.
• Don’t stuff too early! Wait until the grill is hot to prevent sogginess.
• Use about 1/4 to 1/3 cup of the chicken mixture per pita.
• Avoid overstuffing—they’ll cook unevenly and risk burning.
• Grill over medium heat, turning often to prevent charring.

Cook until the chicken reaches an internal temp of 165°F. The outside will be golden and crisp, while the inside stays juicy and tender.

If you like this grilled recipe, you will love my Sweet and Tangy Glazed Grilled Salmon

Condiments for Grilled Chicken Pita Pockets

Toss the ketchup, mustard, and pickles. Think Greek! Bowl up some (or all) of these colorful accompaniments for you and your eaters to enjoy on the grilled stuffed pita pockets.

• Olives – sliced or halved
• Spinach
• Feta
• Cherry tomatoes – halved
• Red Onion – thinly sliced
• Cucumbers – sliced
• Tzatziki

Health Benefits of Chicken Pita Pockets with Tzatziki

Greek Yogurt

This tzatziki is made with Greek yogurt—light, creamy, and packed with good-for-you perks. I usually use Fage 2% for that perfect balance of richness without going overboard. Want it extra indulgent? Go for the 5%. Prefer a lighter touch? The 0% will work too.

Greek yogurt brings more than just tangy goodness—it’s full of protein, probiotics, calcium, B-12, and potassium (Healthline). Those probiotics? They’re like a little spa day for your gut.

✨ Bonus: Your gut’s happy, your taste buds are happy, everyone’s happy.

If you like this recipe with Greek Yogurt, you’ll love this Spicy Smoked Sweet Potato Salad.

Cucumbers: Cool, Crunchy, and Crazy Good for You

Cucumbers aren’t just refreshing—they’re little green powerhouses. According to Women’s Health, they’re packed with antioxidants, micronutrients, and may even help with digestion, blood pressure, and bone strength. Yes please!

WebMD adds that cucumbers are rich in vitamins K and A.

• Vitamin K: Helps with blood clotting and bone health.
• Vitamin A: Boosts vision, immune function, and keeps your heart, lungs, and kidneys doing their thing.

And get this—cucumbers can help outside your body too. The classic spa move of putting slices on your eyes? Not just for looks. They may reduce puffiness, sunburn pain, and swelling.

☀️ Got a sunburn? Skip the aloe and grab your mandoline. Lay those cool cucumber slices over your burn and soak in the chill. Bonus: you’ll look hilarious—and feel amazing.

Snack tip: Cucumbers + Tajín = instant crunchy, tangy snack magic.

Let’s Talk Chicken

We all know chicken is a staple, but it’s worth the reminder— chicken is leaner than beef or pork, packed with protein, and lower in saturated fat, which means fewer calories without skimping on flavor.

Don’t get me wrong—I’ll never say no to a good pork chop or steak. Just enjoy those in moderation and keep this juicy grilled chicken recipe on regular rotation.

Pita Pocket Bread

Now let’s talk pita. Commerical pita has a pretty long ingredient list—but you can upgrade your choices. Look for organic, whole wheat, or minimal-ingredient pitas (ideally with no preservatives or weird additives). Or look for a local pita maker that doesn’t need to use preservatives.

Or if you’re keeping it clean with whole ingredients, skip the pita and grill these juicy chicken burgers on their own. Serve them over greens, grains, or wrapped in lettuce for a fresh, no-fuss meal. And don’t forget the toppings.

FAQ

Hope you love these Grilled Chicken Pita Pockets with Tzatziki as much as we do! If you try them, leave a comment and tell us what you’re putting your tzatziki on—or how your grilled stuffed pitas turned out.

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, sign up for my Recipe Drops. They’re always FREE.