No. 141: Greek Chicken Pitas with Homemade Tzatziki

No matter where you stand on Gwyneth Paltrow, she does have some great recipes. From time to time I'll find myself on her Goop website drooling over her dishes.

Her chicken gyro salad with homemade tzatziki dressing served as the inspiration for these stuffed pitas.


2 boneless, skinless chicken breasts, sliced into thin strips
1/2 head romaine lettuce, washed & dried, chopped
1/4 red onion, sliced
2 small-medium ripe red tomatoes, sliced
2 pieces pita pocket bread (we love Middle East Baking Company), plus more for a side if you desire
1 small cucumbers, chopped
1 large clove garlic
1 lemon
Dried oregano
Olive oil
Sea salt and freshly ground pepper

For the dressing:
1/2 small cucumber, minced
1 large clove garlic
1 cup Greek yogurt
1 lemon
Olive oil
Sea salt and freshly ground pepper

To make

Place chicken strips in a container with a lid. Mince garlic and place over chicken. Season with salt, pepper, oregano and a bit of paprika for color. Squeeze over the juice of half a lemon and drizzle enough olive oil to form a paste with the seasonings. Mix to coat with your hands. Cover and marinate for a few hours or overnight.

To make the tzatziki dressing, shave or grate one clove of garlic into a small bowl with the minced cucumber. Add the yogurt and the juice of a whole lemon. Drizzle in about 3 tablespoons of olive oil while whisking. Add salt and pepper to taste. Set aside.

Heat a grill pan over medium-high heat. Add chicken strips in a single layer and cook for about 3 minutes on each side, until golden brown and cooked through. Set aside.


Slice pita at the top to open. Smear dressing along the insides. Then add lettuce, tomatoes, onions, cucumbers and chicken. Season with salt and pepper. Drizzle as much additional dressing as you like and serve.

The results

There are two recipes here that you must try: the chicken marinade and the homemade tzatziki. Both are simple and really refreshing. I love the sheer amount of lemon in both.

We used leftover salad from the night before as our lettuce base in these pockets, and created an assembly line of fixings. I included sliced peppers with hummus as a side.


From there it was just a matter of assembly.

Final pocket

A few fun variations you could make with this base recipe:

  • Chop romaine into a salad and top with all the ingredients and chicken. Serve with pita slices.
  • Bake pita into chips. Just cut into triangles, sprinkle with garlic salt and bake at 275 degrees for 12-15 minutes.
  • Use the dressing as a baked potato topping, sauce for grilled kabobs or veggie dip.


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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina