Pitas stuffed with light, fresh ingredients are a quick, easy dinner that’s both kid- and adult-friendly-especially when highlighted with a tasty, creamy sauce for dipping or drizzling.

Plain yogurt provides the tang and feta adds just the right amount of cheesiness without making the sauce heavy. Lemon juice and mint brighten it for a fresh finish.

Add a few black olives, tomatoes, and cucumber slices to give the pitas a delicious Greek-salad taste.

Serves 4


For the Sauce

  • 6 oz plain Greek yogurt
  • 3/4 cup crumbled feta cheese
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp chopped fresh mint
  • sea salt
  • freshly ground black pepper

For the Chicken Pitas

  • 1 tsp ground cumin
  • 1 tsp garlic granules (or powder)
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 lb chicken tenders
  • 1 cup grape tomatoes, halved lengthwise
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup chopped black olives
  • 1/2 small red onion, finely chopped
  • sea salt
  • freshly ground black pepper
  • olive oil, for brushing grill pan
  • 2 7-inch-diameter pita breads with pockets, each sliced in half


For the Sauce

  1. Place the yogurt, cheese, lemon juice, oil, and water in a small food processor. Process until smooth and creamy.
  2. Transfer to a bowl, stir in the mint, and season with salt and pepper. Cover and refrigerate at least 1 hour (or overnight).

For the Chicken

  1. Combine the first 5 ingredients (through ground cloves) in a small bowl. Rub the spice mixture all over the chicken tenders. Cover and let stand at room temperature 30 minutes (may also be refrigerated a few hours or overnight).
  2. Combine the tomatoes, cucumber, olives, and onion in a medium bowl and season with salt and pepper. Set aside.
  3. Heat a grill pan over medium-high heat and brush with oil. Season the chicken with salt and pepper and grill until charred on the outside and just cooked through, 4-5 minutes per side, depending on thickness.
  4. Transfer to a cutting board and let rest 5 minutes. Cut into thin slices on the diagonal.

To serve, divide and stuff each pita half with chicken slices and the tomato mixture, spooning sauce generously into each pocket and over the filling. Alternatively, place all the ingredients on a large platter and let your guests build their own sandwiches. Serve the sauce in individual small bowls alongside.