Greek Pitas with Grilled Chicken

Greek pitas filled with grilled chicken, sun-dried tomatoes, olives, cucumber, and feta cheese tossed in a cool and creamy Greek yogurt dressing. 

First things, first. We’ve made some changes around here – New logo! New site layout! New fonts and colors! Girl Gone Gourmet, now in it’s seventh year(!), has gotten a little make-over. It’s just a little more pulled together now, don’t you think?

Many of the features are the same – looking for something specific? Use the search box in the side bar. Want main course, side dish, or dessert recipes? Just click on “Home” in the main menu above and scroll to the category you’d like to explore. I’m loving the new look and I hope you do, too!

Greek Pitas

Thanks to the help I got from Courtney at Restored 316 Designs I didn’t have to do much to get this new site and logo thing done except to nod and silently “sqweee!” in my head every time she over options. So while Courtney was dealing with my “what about this color with this font?” requests, I was munching on whole wheat Greek pitas and catching up on The Real Housewives of New York.

So fun.

All the Good Things

These Greek pitas are basically a lightened up chicken salad (no mayo in sight!) with a Mediterranean flair. In other words, they’re deliciously-healthy as opposed to sad-healthy, which seems to be the fate of a lot of lightened-up healthy dishes.

They’re simple to make, but don’t let that fool you. There’s a lot happening inside that pita like sweet sun-dried tomatoes, briny kalamata olives, crisp cucumber, and crumbly feta cheese. It’s a lot of the same stuff that’s in my 15-minute Mediterranean pasta except this time it’s all mixed up with juicy grilled chicken and stuffed into a whole wheat pita.

Almost Tzatziki Dressing

There’s a restaurant in town (called Kipos if you’re ever in the area) that makes the most amazing tzatziki dip. It’s so creamy and fresh it’s all I can do to not eat all of it even if it means taking my entrée home in a doggy bag. Using it as inspiration, the dressing I made is a “sort of” tzatziki. Instead of grating the cucumber, draining it, and then mixing it with the yogurt and draining it again to get the right consistency, I just kept the cucumber separate, mixed up some lemon juice, minced garlic, and salt along with some Greek yogurt and called it a day.

So much easier and faster, but with all of the same wonderful flavors.

It’s a good idea to make the dressing ahead (up to a day in advance) to allow the flavors to marry together, but no harm, no foul if you if you decide to whip it all up at the same time. I find nuking the pitas for 15 seconds or so in the microwave helps to soften them so they don’t tear. I was able to shove a good amount of the chicken salad into each pocket, which, in my book, is a very good thing.

More Sandwiches and Wraps

Chicken Salad Lettuce Wraps

Avocado Egg Salad

Fiesta Lettuce Wraps

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