Grilled chicken, feta, olives, tomatoes, bacon, yogurt sauce, and fresh pita—this grilled chicken pita is a handheld Mediterranean dream.

Let me set the scene. It was a regular ol’ Tuesday—one of those blah days when even pouring cereal feels like effort. I was standing in my kitchen, fridge door wide open, hoping dinner would just… reveal itself. You know that kind of stare? Where your brain’s on autopilot, and you’re just waiting for a spark?

this recipe

That’s when I spotted three lonely chicken breasts I had defrosted (go me, for once). And weirdly, I was hit with this sudden flashback to a trip I took down to Florida—hot sun, flip-flops, roadside diners that smell like charcoal and saltwater. There was this one guy—shirtless, wearing Crocs, flipping marinated chicken over a portable grill. His setup looked questionably safe, but that pita sandwich he handed me? Holy flavor bomb.

So yeah, this grilled chicken pita is kind of my love letter to that moment. A little smoky, a little salty, crunchy here, creamy there… it’s not just food, it’s a mood. And every time I make it now, I get this weirdly specific craving to play Jimmy Buffett and eat barefoot.

Why You’ll Love This Grilled Chicken Pita Recipe?

Okay, so here’s the deal—this isn’t just your average “chicken wrap.” It’s got range. We’re talking grilled chicken that’s marinated in lemon juice and soy sauce (weird combo? maybe. But trust me). Then you layer that with grilled onions, a tomato-feta mixture that kind of tastes like sunshine, crispy bacon (I know, it’s not traditional but it slaps), and this yogurt-walnut sauce that… I’m not even kidding, I once ate with a spoon.

But here’s the beauty of it: you don’t need fancy stuff. It’s mostly pantry and fridge staples doing backflips together. The flavors balance out like a good playlist—bright, smoky, salty, crunchy, creamy. It’s chaotic in theory, but man does it work in real life.

And honestly, it’s one of those meals that feels special without trying too hard. Perfect for lazy Sundays or that random weeknight when you’re craving something different but don’t want to fight with ten pots and pans.

Ingredient Notes:

I always say: good ingredients are like old friends—they don’t need to try hard, they just get you. Here’s what you’ll need for this grilled chicken pita and why it all matters.

• Chicken breasts – Boneless, skinless, and easy to grill. You can use thighs too if you like them juicier. (Honestly, sometimes I do. Depends on the mood.)

• Lemon juice – Brightens everything. Think of it as the squeeze of sunshine that keeps things from tasting flat.

• Soy sauce – Yep, it’s not traditional, but it gives the marinade that low-key umami punch you didn’t know you needed.

• Garlic – I mean… garlic. No notes.

• Dried oregano – Adds that earthy, Mediterranean “ah yes, I cook with herbs” vibe.

• Tomatoes + feta – These two were meant to be. Kind of like peanut butter and jelly, but saltier and more grown up.

• Olive oil – Use the good stuff if you’ve got it. If not, no shame—whatever’s in the cabinet works.

• Red onion – Grilled till tender and a little sweet. Gives a nice mellow kick.

• Pita bread – Soft, warm, and just strong enough to hold all the good stuff. Slightly toasted is the move.

• Romaine lettuce – Brings the crunch. Adds some freshness to balance the rich flavors.

• Kalamata olives – Salty little flavor bombs. I love ‘em. My kid spits them out. It’s fine.

• Bacon – Not Greek. Still amazing. No regrets.

• Alfalfa sprouts – Wild card! They’re grassy in a good way. But skip ’em if you’re not into sprouty things.

• Yogurt + garlic + walnuts – This sauce? It’s cool, creamy, a little tangy, a little nutty. Kinda like that one friend who’s quiet but always has the best one-liners.

How To Make Grilled Chicken Pita?

Alright, let’s get into the real steps. Nothing fussy here—just a few things going on at once, but it’s the fun kind of busy.

Step 1. First, give your chicken a spa day.
Okay maybe not spa, but marinate it! Mix up lemon juice, soy sauce, garlic, and oregano in a big zip-top bag. Add your chicken and swish it around until coated. Let it sit for 30 minutes at room temp or overnight in the fridge if you’re planning ahead (I’m usually not, but hey).

Step 2. Make the feta-tomato situation.
Chop your tomatoes and mix them with crumbled feta, lemon juice, olive oil, and oregano. Let it hang out on the counter—it gets better the longer it sits. Kind of like soup or revenge.

Step 3. Whip up the yogurt sauce.
In a bowl, mix yogurt, minced garlic, olive oil, and chopped walnuts. Cover and toss in the fridge. You could skip the walnuts, but then you’d be missing out on that satisfying little crunch.

Step 4. Fire up the grill.
Grill the chicken over medium heat until it’s got some color and isn’t pink inside—about 8 to 10 minutes. Toss the onion rings on there too. They’ll get soft and kinda sweet, which balances all the bold stuff.

Step 5. Toast the pita.
Seriously—do this. Just a couple minutes on each side till they’ve got grill marks and a little puff. Warm pita = happy pita.

Step 6. Slice and layer.
Cut the chicken into thin slices. Like fajita-thin. Then get ready to build: chicken, grilled onions, tomato-feta, lettuce, olives, bacon, that creamy sauce, and a little handful of sprouts. It’s your pita, your rules.

Step 7. Fold and devour.
Wrap that bad boy up like a taco and go for it. It’s messy. It’s glorious.

Storage Options:

Okay, so you probably won’t, but if you do—store the parts separately. Chicken in one container, yogurt sauce in another, tomato-feta mix in a third. The pitas can hang out on the counter in a zip bag. When you’re ready, warm the chicken and bread, and build it fresh again. Never preassemble unless you enjoy soggy sadness.

Variations and Substitutions:

Totally get it. Some days you feel like remixing. Try these:

• Different proteins – Shrimp, tofu, grilled halloumi… all solid options.

• Make it dairy-free – Use vegan feta and plant-based yogurt. Not bad, honestly.

• Add some heat – Sriracha, chili flakes, or hot pickled peppers. I like it spicy. My mom, not so much.

• Play with greens – Baby spinach, arugula, or even cabbage slaw. Whatever’s wilting in the fridge.

• No pita? – Flatbread, naan, heck even a tortilla if you’re desperate. It’s all good.

What to Serve with Grilled Chicken Pita?

I usually keep it simple because this pita is already doing a lot, but if you’re going full spread:

• Sweet potato fries – Something about the sweet-salty mix just works.

• Cucumber-dill salad – Crunchy, cool, refreshing.

• Rice pilaf or lemon couscous – If you want more carbs (always).

• Hummus and pita chips – Because dips make everything better.

• Cold white wine or mint iced tea – chef’s kiss

Frequently Asked Questions:

Can I use a pan instead of a grill?
Yep! Use a grill pan or cast iron skillet on the stovetop. You’ll lose the smokiness, but the flavor still slaps.

Can I meal prep this?
Oh, 100%. Just don’t build the pitas ahead of time—store all the pieces separately and assemble when you’re ready to eat. Keeps everything fresh and crispy.

What if I hate olives/sprouts/feta?
Skip them. Seriously. There’s no pita police. Swap in pickles, avocado, or whatever makes your heart sing.

So tell me—have you ever made anything like this before? Or maybe now’s the time to try? Either way, if you do make this grilled chicken pita (or your own spin on it), let me know. I genuinely wanna hear if it rocked your Tuesday night as much as it saved mine.

Keep the Flavor Coming – Try These:

Famous Butter Chicken Recipe

Cincinnati Chili Recipe

Crispy Cheddar Chicken

Grilled Chicken Pita

Grilled chicken pitas layered with feta, tomatoes, bacon, olives, crisp lettuce, and a tangy yogurt-walnut sauce. A Mediterranean-inspired handheld meal packed with bold flavor and satisfying texture.

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Servings

Ingredients

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For the Chicken and Marinade:

• 3 boneless skinless chicken breasts (approximately 1½ pounds)
• 3 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 clove garlic finely minced
• 1 teaspoon dried oregano

For the Tomato-Feta Topping:

• 2 small ripe tomatoes finely chopped
• 1 cup crumbled feta cheese
• 2 teaspoons fresh lemon juice
• ¼ cup olive oil
• 1 teaspoon dried oregano

For the Yogurt-Walnut Sauce:

• 1 cup plain yogurt
• 1 clove garlic minced
• ¼ cup walnuts finely chopped
• 1 tablespoon olive oil

For Grilling and Assembly:

• Olive oil cooking spray
• 1 large red onion thinly sliced into rings
• 6 pita breads
• ½ head romaine lettuce finely chopped
• 1 10.6 oz jar kalamata olives, drained, halved, and pitted
• 12 slices cooked bacon crisped
• Alfalfa sprouts optional
• Salt to taste
• Freshly ground black pepper to taste

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Instructions

 

Prepare the Chicken Marinade

1. In a resealable plastic bag or shallow dish, combine 3 tablespoons of lemon juice, soy sauce, minced garlic, and 1 teaspoon of oregano. Add the chicken breasts and coat thoroughly. Seal the bag or cover the dish, and allow the chicken to marinate at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.

Prepare the Tomato-Feta Topping

1. In a small bowl, combine the chopped tomatoes, crumbled feta cheese, 2 teaspoons lemon juice, olive oil, and the remaining teaspoon of oregano. Stir gently to combine, and let it sit at room temperature for approximately 30 minutes to allow the flavors to meld.

Make the Yogurt-Walnut Sauce

1. In a separate bowl, whisk together the yogurt, garlic, chopped walnuts, and olive oil until smooth. Cover and refrigerate until ready to use.

Grill the Chicken and Onions

1. Preheat the grill to medium heat. Lightly spray the grates with olive oil spray to prevent sticking. Grill the marinated chicken breasts for 8 to 10 minutes, turning once, until the internal temperature reaches 165°F and the meat is no longer pink. Simultaneously, place the red onion rings on the grill and cook for 8 to 10 minutes, or until softened and lightly charred.

Toast the Pita Bread

1. Once the chicken and onions are cooked, place the pita breads directly on the grill grates. Toast each side for approximately 2 minutes, or until warm with visible grill marks. Remove from the grill.

Slice the Chicken and Assemble the Pitas

1. Allow the chicken to rest for several minutes, then slice thinly across the grain. To assemble each pita, layer several slices of grilled chicken, a few grilled onion rings, one tablespoon of the tomato-feta mixture, chopped romaine lettuce, kalamata olives, one to two slices of crispy bacon, a spoonful of yogurt-walnut sauce, and alfalfa sprouts if using. Season with salt and pepper to taste. Fold the pita and serve warm.

Notes

To make this recipe gluten-free, substitute traditional pita bread with gluten-free pita or flatbread (several brands are now widely available). Additionally, verify that the soy sauce used is gluten-free—most standard versions contain wheat, but gluten-free tamari is an excellent substitute. Double-check labels for bacon and yogurt to ensure no gluten-based additives are included. With these adjustments, this vibrant and satisfying dish remains just as flavorful and completely gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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