Greek Chicken Flatbread with Tzatziki and Charred Pita
By Miles Carr
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Level
Easy
These Greek chicken pita sandwiches are one of four prepared items in a 35-minute meal plan. Some items are served warm, and some are family style. I like to serve warm chicken and cold tzatziki sauce with pitas that have a crunchy exterior and soft interior, the soft part of the pitas is my favorite.
I cook with a 12-inch cast-iron skillet and make sure the chicken pieces are thoroughly dry. Place them in the skillet in a single layer, leaving some space between pieces. Don't turn the chicken or move the pieces for 3 or 4 minutes to promote browning and easy release from the pan. Some browning will occur when you turn and move the chicken pieces first.
Toast the pita bread in the same manner using a low flame or dry pan until the edges are browned and the center is pliable but not torn. I spread tzatziki over the pita bread, leaving a 1/2-inch border. Browned areas of toasted pita bread show through toppings.
Prepare the chicken while it's still warm. Apply the cold toppings and sauces. I recommend adding cold sauce last. Let diced tomatoes drain on paper towels to avoid adding excess liquid to the tzatziki sauce.
Why you'll love this recipe
- 1It makes four flatbreads. Cooking one batch in a skillet will provide enough flatbread for your dinner guests and save you time by not having to cook a second batch.
- 2Toast the pita bread separately. The pita will be soft inside and toasted on the outside.
- 3Each flatbread is a complete meal on its own, with the toppings served on the pita.
- 4Chicken thighs are a suitable alternative if you want smaller, evenly browned pieces of chicken that are more tender.
- 5Fried vegetables and cold sauce are added on top. The chicken underneath stays warm.
Ingredients
- •1 lb chicken breast (cut into 1-inch cubes)
- •2 tbsp olive oil (for searing)
- •1 tsp kosher salt
- •½ tsp dried oregano
- •4 pita bread (thick, hand-stretched style)
- •1 cup tzatziki sauce (thick Greek yogurt base)
- •1 cup red tomatoes (small diced)
- •½ cup cucumber (sliced into rounds)
- •¼ red onion (thin translucent crescents)
- •½ cup feta cheese (large crumbles)
- •2 tbsp fresh dill (finely chopped)
Instructions
- 1
Heat the olive oil in a skillet over medium-high heat.
- 2
Season the chicken breast with kosher salt and dried oregano.
- 3
Add the chicken to the skillet and sear for 3-4 minutes per side, until deep golden-brown edges form.
- 4
Toast each pita in a separate dry skillet or over an open gas flame for 20-30 seconds per side, until charred golden edges appear.
- 5
Spread a thick layer of tzatziki sauce over each warm pita.
- 6
Top with the seared chicken, cucumber slices, diced tomatoes, and red onion crescents.
- 7
Finish each flatbread with feta cheese and finely chopped fresh dill.
FAQ
Nutrition (per serving)
420
Calories
Reviews
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