Grilled pita pocket bread that is stuffed with chicken burgers on a platter with condiments: olives, feta, red onion sliced thinly, fresh spinach, and halved cherry tomatoes.

Chicken Pita Pockets with Tzatziki

In Mains by sarawalkenbach6 Comments

Change up your burger game with this unique recipe and refreshing creamy sauce. Perfect for lunch or a light dinner, these Chicken Pita Pockets with Tzatziki are not only easy to prepare but also packed with proteins, vitamins, and a burst of Mediterranean flavors.

Why I Love This Recipe

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 Chicken Pita Pockets.

Another thing I love about these chicken pita 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?

How to Make Homemade Tzatziki Sauce

Tzatziki (pronounced: tuh·zee·kee) is my hands-down favorite condiment. It’s a mix of creamy yogurt, shredded cucumbers, lemon juice, and spices. It’s cool, refreshing, and everything you want on a warm Spring or Summer (or Fall, or Winter) day!

As I mentioned, the tzatziki makes this dish. Here are the Tzatziki ingredients you need to make your next favorite condiment and accompaniment for chicken pita pockets:

  • Greek Yogurt
  • Cucumber
  • Garlic
  • Lemon Juice
  • Fresh Dill (or dried)
  • White Vinegar
  • Extra Virgin Olive Oil
  • S&P
  • Tea Towel
Ingredients needed to make tzatziki sauce.
Fresh cucumber and lemon along with Greek yogurt and spices make this tzatziki sauce cool and refreshing.

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

Prepping the Cucumber for Tzatziki

I prefer to use English Cucumbers. They are longer, skinnier and usually wrapped in plastic at the store. English cucs don’t have that weird wax that is on the grocery store cucumbers. They also don’t have so many seeds. Oh, the seeds! (I’m not a fan.)

If regular cucumbers are the only option, peel off the waxy skin with a vegetable peeler and scoop out the seeds. To remove the seeds, cut them in half lengthwise. Using a spoon, scrap out the middle part where all the seeds are.

If you can, buy cucumbers from your local farmer. They won’t have the wax.

The Squeeze

Cucumbers are 95% water. You don’t want watery tzatziki. Squeeze the water out, it’s a good stress reliever. Here’s how:

  • Take a veggie peeler, peel the skin off the cuc sporadically, or completely, if you don’t like the skin. The skin does hold most of the nutrients.
  • Place a tea towel (tea towels have less lint that other towels) under a box grater. Start shredding the cucumber.
  • Once the cuc is shredded, twist the tea towel up, encasing the cucumber shreds. Put a bowl underneath and squeeze. Work those biceps!
  • Keep squeezing until you get most of the cucumber water out.

Don’t toss that green cucumber water down the drain. Make a cocktail (or mocktail)! The cook needs to stay hydrated. Cucumber water goes great with fresh mint and club soda. Add a shot of gin or vodka if you’re cocktailing.

Greek yogurt, cucumber, fresh dill and lemon juice are the main ingredients in this creamy tzatziki sauce for your chicken pita pockets.
Creamy, cool, and fresh: tzatziki sauce goes great on just about everything.

Finishing Up the Tzatziki

To complete the tzatziki, add the rest of the ingredients to the cucumber shreds. Keep the tzatziki in the refrigerator once complete. The flavors will continue to blend together, making it better as it sits. This dip is tangy, light, creamy, and delicious.

Tzatziki goes so well with these stuffed and grilled Chicken Pita Pockets, as well as a salad dressing or veggie dip. Use tzatziki with left over grilled chicken for a Chicken Tzatziki Wrap. Or add some quinoa for a Greek Chicken Tzatziki Bowl.

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

Chicken in Pita Pockets

Now that your tzatziki is chilling in the fridge, it’s time for the chicken pita pockets. If you can’t find ground chicken at your local grocery store or butcher shop, ground turkey will work as well. So does ground beef or lamb.

You don’t want to over mix your burgers. The meat will get tough. To prevent that, using a big bowl, put all your ingredients in and mix 1 time.

Grilled pita pocket bread that is stuffed with chicken burgers on a platter with condiments: olives, feta, red onion sliced thinly, fresh spinach, and halved cherry tomatoes.
Grilled Chicken Pita Pockets will be your new favorite dinner recipe.

First up: Seasoning.

I like to use a Greek seasoning blend on these chicken burgers in pita pockets. However, keep your eyes on the ingredients in spice blends. One that I used in the past has MSG in it. Yuck. I have recently bought spices from a local Kansas City kid that blends his own spices. Yousef Speaks Spices has a great story.

If you have a stocked spice cabinet, blend your own using all or some these spices:

  • Oregano
  • Garlic Powder
  • Onion Powder
  • Dill
  • Basil
  • Parsley
  • Thyme
  • Mint
  • Salt & Pepper

Fresh Herbs also work great here. If you have them readily available use ’em!

Mix the Chicken Burgers

Once you have your spices picked out, it’s time to add some moisture and a bit more flavor. You don’t want dry hockey puck pitas! Adding in an egg and some extra virgin olive oil will do the trick. The egg helps it bind together, and the olive oil adds good fat to keep it juicy.

Throwing in some shallot and garlic will bring it all together. And if you dare…add in some feta crumbles. Mix all your flavorful ingredients together until just combined… don’t over mix.

Stuffing & Grilling the Chicken Pita Pockets

In this recipe, we stuff the raw chicken in the pita pocket. Trust me, this is so tasty. The pita gets crispy, and the chicken stays juicy. Whole wheat pita with the pocket can be found in the deli section of your grocery store. Make sure you look for the word pocket on the package. Otherwise, you will be sad when you buy flat bread instead of pocketed bread.

Raw Chicken Burger stuffed inside whole wheat pita pockets ready to be put on the grill.
Stuff the pitas right before grilling to prevent the pita from getting soggy.

Prepping & Grilling the Pita Pockets

Once your chicken is seasoned, and your grill is started, prep the pita. Brush each side with extra virgin olive oil and sprinkle with a little bit of salt.

Don’t stuff the pitas too soon. If you do this too early, the pitas will get soggy. Wait until the grill is ready to stuff them.

Chicken Pita Pockets grilling up to perfection.
Grill these Chicken Pita Pockets on low, turning often to prevent burning.

When stuffing the pitas, eyeball about 1/4 cup to 1/3 cup of the ground chicken mixture into each pita. If you over stuff them they will take longer to grill. The longer they are on the grill, you risk charring. Don’t char the pita. Rotate often to prevent charring.

They are done with the internal temp of the chicken reaches 165 degrees Fahrenheit.

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

Condiments for 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
Bowled up condiments for the grilled stuffed pitas. Creamy tzatziki, sliced green olives, crumbled feta cheese, halved cherry tomatoes, thinly sliced red onion, with fresh spinach scattered all around make for a colorful tray of fixings.
Don’t forget the condiments for these Chicken Pita Pockets, especially the tzatziki.

Health Benefits of Chicken Pita Pockets with Tzatziki

Greek Yogurt

Typically, tzatziki sauce has sour cream in it as well as Greek yogurt. However, we are lightening things up around here, so this recipe calls for just Greek Yogurt. I use Fage Greek Yogurt 2% when I make this.

The 5% is creamier, richer, and velvetier (velvetier should be a word). It’s also higher in fat. Fage also has a 0% which is fat free. Use whichever you prefer.

According to David Heitz’s article, Health Benefits of Greek Yogurt at, Greek Yogurt provides you with:

  • Protein
  • Probiotics
  • Calcium
  • B-12
  • Potassium.

According to David Heitz, “Probiotics are healthy bacteria that can help boost your immune system and decrease stomach issues.”

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

Grilled chicken pita pockets served with tzatziki.
Chicken Pita Pockets with Tzatziki plated and ready to be enjoyed.


In Marissa Miller’s article, 10 Cucumbers Health Benefits You Shouldn’t Ignore, at Women’s Health Magazine, she states the following benefits:

  • Cucumbers are super nutritious
  • They contain antioxidants and micronutrients
  • May help keep your blood pressure in check
  • Cucumbers can help with digestion
  • They help strengthen your bones

Looking for an easy healthy snack, try Cucumbers and Tajin.’ article about cucumbers, says they are loaded with vitamin K and A. “Vitamin K helps your blood clot and keeps your bones healthy”. Vitamin A wears many hats in helping your body out:

  • Helps with Vision
  • Aids your Immune System
  • Benefits in Reproduction
  • Helps your heart, lungs, and kidney’s operate

The article also states, “Cucumbers may also have health benefits outside your body. Putting them on your skin may help ease sunburn pain, swelling, and damaged skin. That’s why people sometimes put a slice or two under their eyes, hoping to shrink bags and ease puffiness.”

As your freckled foodie, I found this interesting. Next time you forget to reapply sunscreen, and get fried a little too crispy, bust out your mandolin. Slice up some cucumbers and place them all over your burn. You know that will feel amazing. And you will be comic relief for your partner, friends, or kids.

Grilled pita pockets stuffed with Greek chicken burgers plated with condiments.
Wholesome and healthy, these chicken pita pockets a delight with homemade tzatziki sauce.


Do we really need to go through the health benefits of chicken too? Why yes, we do, really quick. Chicken is a leaner choice over beef and pork. It has less fat, which means less calories.

Don’t get me wrong, I like pork chops and steak like the next gal. However, consume the pork and beef in moderation. That is all. Now, let’s get to cooking these Chicken Pita Pockets with Tzatziki.

I hope you like this recipe as much as we do. Please leave us a comment below and let us know what you are putting tzatziki on, or how your stuffed & grilled chicken burgers in pita pockets turned out.

What can I use for a Gluten-Free option?

Any gluten free wrap will work. Instead of stuffing the chicken, you will place it on one side of the wrap, fold over, and grill.

For the Tzatziki, what % Greek yogurt should be used?

Any will work. The 5% will make a richer sauce. The 0% will make a thinner sauce. 2% is right in the middle.

What can I use instead of a tea towel when making the tzatziki?

I’ve used coffee filters and paper towels, but they all rip. A non-terry cloth towel will work, or just use your hands and place cucumber shreds on paper towels after to help soak some of the water.

Can you freeze tzatziki sauce?

No, freezing it will change the consistency of the sauce. Tzatziki will last in the refrigerator for up to 4 days.

thyme branch

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.

Grilled pita pocket bread that is stuffed with chicken burgers on a platter with condiments: olives, feta, red onion sliced thinly, fresh spinach, and halved cherry tomatoes.

Chicken Pita Pockets with Tzatziki

Sara Walkenbach
Grill your chicken burgers right inside the pita pockets in this recipe. Your pitas get crisp, and your burgers stay juicy. Top them with tzatziki, spinach, tomatoes, feta, olives, and cucumbers. This is the ultimate Greek burger.
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Greek
Servings 8 pitas
Calories 282 kcal


  • 1 Box Grater
  • 1 Tea Towel


Tzatziki Ingredients

  • 2 cups Plain Greek Yogurt such as Fage 2%
  • 1 Cucumber preferably English Cucumber or home grown
  • 1 Lemon juiced
  • 1 Garlic Clove minced
  • 1 tbsp Fresh Dill or 1 tsp dried
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Olive Oil extra virgin
  • 1 tsp Salt

Chicken Burgers

  • 2 lbs Ground Chicken
  • 2 tbsp Olive Oil + additional for brushing on pitas extra virgin
  • 1 Egg whisked – see note
  • 2 tsp Greek Seasoning OR 2 tbsp fresh Oregano, Dill, Basil
  • 1/4 cup Shallot minced
  • 2 cloves Garlic minced
  • 1 tsp Salt (if Greek seasoning is salt free) + additional for pitas
  • 1/2 tsp Pepper
  • 1/2 cup Feta Cheese crumbles
  • 4 whole Whole Wheat Pita Pocket Bread or 8 pita pocket halves -see note

Topping Options

  • Olives sliced
  • Cherry Tomatoes halved
  • Fresh Spinach
  • Feta Cheese Crumbles
  • Red Onion thinly sliced
  • Cucumbers thinly sliced


Make Tzatziki

  • Peel waxy skin off cucumber, if not using an English Cucumber or home grown. Slice cucumber in half long ways. Using a spoon, scrape out the seeds.
  • Using a box grater, shred the cucumber. Place cucumber shreds in a tea towel, twist the ends of the tea towel together. Over a bowl, squeeze out excess water from cucumber. (See video above). Discard cucumber water (or make a drink with it).
  • In a bowl, mix together cucumber shreds and the rest of the tzatziki ingredients. Place in refrigerator.

Make the Burgers

  • Start the Grill. In a large bowl, put all the ingredients for the chicken burgers. Using wet hands (so the meat doesn’t stick to your hands) mix the ingredients together. Be careful not to over mix.

Stuff the Pita Pockets

  • Using a brush, spray, or your hands: oil each side of the pitas and sprinkle with salt. When grill is ready, stuff the pitas with 1/4 cup to 1/3 cup of the chicken mixture. An ice cream scoop works well for this. Don’t over stuff, as they will take longer to grill & may char. Squeeze pita to flatten out for even cooking.

Grill the Stuffed Pitas

  • Place on grill. Grill on low until internal temperature is 165 degrees. Don't char the pita.


  • Once your chicken burgers are done, time to get a plate and gussy them up. Either pile the tzatziki on top of the pita, or carefully pry the pita pocket open with a knife and stuff them. Add on your favorite toppings and enjoy.



If using previously frozen ground chicken, sometimes it can be very watery. If the meat is pretty wet, don’t add the egg.
I have made the mistake several times of buying “Pita”. There are no pockets if it’s labeled as just “pita”. My grocer carries “Smart Pockets” they are already cut and ready to go. Plus I don’t have to guess if they have a pocket.
Ground lamb, turkey, bison, or beef all work in this recipe.


Serving: 8gCalories: 282kcalCarbohydrates: 6gProtein: 27gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 108mgSodium: 779mgPotassium: 772mgFiber: 1gSugar: 3gVitamin A: 77IUVitamin C: 9mgCalcium: 124mgIron: 1mg
Keyword chicken burger in pita, greek burgers, homemade tzatziki sauce
Tried this recipe?Let us know how it was!


  1. Anything quick is for me, but add tastes and you get extra kudos!

    1. Author

      Quick, easy, and tasty are all musts! I’ll work on more quick recipes to share. Thanks Denise!

  2. I can’t wait to try the chicken ! I’ve used ground beef with Greek seasoning in pitas it would have been better grilled!

    1. Author

      Thanks for your comment, Carrie. Let us know what you think of the chicken.

  3. 5 stars
    These are delightful. Easy to assemble and quick on the grill. 10/10

5 from 2 votes (1 rating without comment)

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