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These Greek style chicken pittas stuffed with tzatziki and crispy chicken are too tasty!

With cucumber and tomato, they make a perfect lunch, dinner or snack after the gym.

The chicken is coated in an oregano seasoned flour and fried to make a delicious, crispy outer layer which makes a lovely textural difference in the pitta. Combined with creamy tzatziki, it’s a winner.

Ingredients, Substitutions and Variations

Cucumber, yoghurt, garlic – these are the ingredients for your tzatziki. It is best to use real Greek yoghurt if you can, but natural yoghurt can be used. Full fat is best for creaminess and taste.
Chicken – use chicken breasts for this recipe. You will flatten them before frying (as you would when making a schnitzel).
Plain flour, corn flour, oregano, egg – these are the ingredients for coating your chicken. The mix of plain and corn flour makes the coating extra crispy.
Cucumber, tomato – these are the salad ingredients for topping off your pitta. As mentioned above, you can include more salad items if you like.
Pitta – this works beautifully in pitta, but you could also try it in a wrap, on a flatbread or in an ordinary sandwich.

Greek Pitta With Crispy Chicken and Tzatziki

Crispy fried chicken pittas with tzatziki, cucumber and tomato

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 10

Total Time 20

Serving Size People

Ingredients

1 cucumber
4 tablespoons Greek yoghurt
4 cloves garlic
4 chicken breasts
2 tablespoons plain flour
2 tablespoons corn flour
2 teaspoons oregano
1 egg
2 tablespoons sunflower oil
4 pittas
12 plum tomatoes

US Customary – Metric

Instructions

Grate half of the cucumber. Squeeze out the excess liquid and add the Greek yoghurt and peeled and finely chopped garlic cloves. Mix well and leave to one side – this is your tzatziki.
Put the plain flour, corn flour, oregano and a pinch of salt and pepper on a large plate. Mix.
Crack the egg into a bowl. Beat.
Put the chicken breasts between two pieces of baking parchment and hit with a rolling pin until 1-1.5cm thick.
One at a time, dip the chicken breasts into the egg then the flour, ensuring that all sides are coated evenly.
Heat the oil in a large frying pan. Add the chicken breast and cook for 4-5 minutes on each side until golden brown and cooked through. Meanwhile, put the pittas in the toaster until warm.
Cut the tomatoes in half and slice the rest of the cucumber. Slice the pittas in half and spread with the tzatziki.
Cut the chicken into 1 inch slices and distribute between the pittas. Top with cucumber and tomato.