This is my very first time making a pita at home for dinner! Can you believe it? I blame the kids for only requesting tacos, burgers and spaghetti on repeat for dinner. This year though, we’ve witnessed a big change in their eating habits. Green things no longer get an automatic eww and both kids are more than willing to at least give new things a try.
For the pitas, I gave the chicken a quick souvlaki inspired marinade in olive oil, lemon juice and oregano. Instantly Fresh Oregano, of course! Then pan seared it while I got everything else lined up. If you’re looking to add more veggies and less meat at meal time, this is a great recipe to try. I found one chicken breast was enough for 4 pitas. Obviously we cannot have a Greek flavored pita without Tzatziki sauce drizzled – or poured over top. Opa by Litehouse Tzatziki Ranch Greek Yogurt Dressing has a perfect amount of cucumber and dill.
You can find further info on the product I used and more photos on the Living Litehouse Blog.
Today’s post is sponsored by Litehouse Foods. I have received compensation however opinions and photos are my own.
- 2 tsp olive oil
- Half lemon, juiced
- Dried Oregano, Salt and Pepper
- 1 boneless, skinless chicken breast
- 4 pitas
- 8 Romaine lettuce leaves, trimmed
- 2 cups prepared Greek salad with feta cheese, undressed
- Tzatziki Ranch Greek Yogurt Dressing
- Marinate the chicken in the olive oil, lemon juice, oregano, salt and pepper for 30 minutes.
- In a small skillet, cook the chicken over medium heat until done, about 5 minutes per side. Set aside to cool and then slice.
- Lay the pitas out and add two romaine lettuce leaves over top. Add the prepared greek salad with feta and sliced chicken.
- Top each pita with Tzatziki Ranch Greek Yogurt Dressing.
- Fold and serve.
