Greek Chicken Hummus Pita Pockets – Fresh, Fast, and Flavor-Packed

These Greek Chicken Hummus Pita Pockets are a quick, satisfying meal you can make any night of the week. Warm pita, savory chicken, creamy hummus, and crisp veggies come together in minutes with bright, vibrant flavor. It’s the kind of recipe that feels light but still fills you up.

Great for lunches, busy weeknights, or meal prep. You’ll taste lemon, garlic, herbs, and that classic Mediterranean crunch in every bite.

What Makes This Recipe So Good

• Fast and flexible: From start to finish, you can have these pockets ready in about 30 minutes, and they adapt to whatever you have on hand.
• Balanced flavors: Tangy lemon and herbs meet creamy hummus and salty feta for a satisfying, layered bite.
• Fresh and crunchy: Cucumber, tomatoes, and red onion add texture and brightness.
• Great for meal prep: Cook the chicken, chop the veggies, and assemble when you’re ready to eat.
• Nutritious without feeling “diet”: Lean protein, fiber, and healthy fats keep you full and energized.

What You’ll Need

• Chicken: 1 to 1.25 lbs boneless, skinless chicken breasts or thighs, thinly sliced
• Olive oil: 2 tablespoons
• Lemon: Zest and juice of 1 medium lemon
• Garlic: 3 cloves, minced
• Dried oregano: 1.5 teaspoons
• Ground cumin: 1 teaspoon
• Smoked paprika: 1/2 teaspoon (or sweet paprika)
• Kosher salt and black pepper: to taste
• Pita: 4–6 pocket pitas (white or whole wheat)
• Hummus: 3/4 to 1 cup (classic or roasted red pepper)
• Fresh veggies:
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup romaine or baby spinach, shredded
• Feta cheese: 1/3 cup, crumbled
• Kalamata olives (optional): 1/4 cup, pitted and sliced
• Fresh herbs: 2 tablespoons chopped parsley or dill
• Tzatziki or yogurt (optional): For drizzling
• Red wine vinegar (optional): 1–2 teaspoons for the veggies

Instructions

1. Marinate the chicken: In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken, toss to coat, and let sit 15–20 minutes (or refrigerate up to 6 hours).
2. Prep the veggies: In a small bowl, toss tomatoes, cucumber, and red onion with a pinch of salt, pepper, and a splash of red wine vinegar if using.

   Set aside.

3. Cook the chicken: Heat a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through.

   Rest 2 minutes, then slice or chop if needed.

4. Warm the pitas: Lightly toast pitas in a dry skillet for 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. This helps them soften and open without tearing.
5. Spread the hummus: Cut each pita in half to make pockets. Spread 1–2 tablespoons hummus inside each half to create a creamy base.
6. Assemble: Add a handful of greens, a scoop of chicken, the tomato-cucumber-onion mix, olives if using, and a sprinkle of feta.

   Drizzle with a little olive oil or tzatziki/yogurt. Finish with chopped parsley or dill.

7. Taste and adjust: Add a squeeze of lemon or a pinch of salt if needed. Serve right away while warm.

How to Store

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.

  It reheats well in a skillet over low heat.

• Veggies: Keep chopped veggies in a separate container lined with a paper towel to absorb moisture. Use within 2–3 days.
• Hummus and sauces: Refrigerate in sealed containers for up to a week (store-bought) or 3–4 days (homemade).
• Pitas: Keep at room temperature for 1–2 days, or freeze for up to 2 months. Warm from frozen in the oven.
• Assembled pockets: Best eaten fresh.

  If packing for lunch, assemble close to mealtime or keep components separate to prevent soggy bread.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscles and keep you full.
• Fiber-rich carbohydrates: Whole wheat pita and hummus offer fiber for digestion and steady energy.
• Heart-healthy fats: Olive oil and tahini in hummus deliver monounsaturated fats.
• Micronutrient boost: Tomatoes, cucumber, and greens add vitamin C, vitamin K, potassium, and antioxidants.
• Sodium control: Making it at home lets you manage salt compared to many takeout options.

Pitfalls to Watch Out For

• Dry chicken: Overcooking leads to dryness. Slice thinly, cook over medium-high heat, and remove as soon as it’s done.
• Torn pitas: Cold pitas tear easily. Warm them first and gently open the pocket with a butter knife.
• Soggy pockets: Too much liquid from veggies can seep in.

  Pat cucumbers dry and don’t overload with sauce.

• Underseasoning: Taste and add salt, pepper, and a squeeze of lemon at the end to brighten everything up.

Variations You Can Try

• Grilled version: Grill the marinated chicken for smoky flavor. Slice thin and stuff into pitas.
• Spicy twist: Add chili flakes or harissa to the marinade, or use spicy hummus.
• Vegetarian swap: Use roasted chickpeas or grilled halloumi instead of chicken.
• Extra crunch: Add shredded cabbage or pickled red onions.
• Dairy-free: Skip feta and use a dairy-free yogurt sauce or extra hummus.
• Low-carb option: Serve everything over a big salad and use the pita as a side or omit it.
• Herb-forward: Switch oregano for za’atar, or add mint and dill for a fresh, garden flavor.

FAQ

Can I use rotisserie chicken?

Yes. Shred rotisserie chicken and toss it with a little olive oil, lemon juice, oregano, and paprika to add Greek-style flavor before assembling.

What hummus flavor works best?

Classic hummus is the most versatile, but roasted red pepper, garlic, or lemon hummus all taste great here.

Choose what you enjoy most.

How can I make this gluten-free?

Use gluten-free pita or serve as a salad bowl over greens or quinoa. The chicken and hummus are naturally gluten-free—just check labels.

Can I bake the chicken instead of pan-cooking?

Absolutely. Bake at 425°F (220°C) for 12–16 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Rest before slicing.

What’s a good substitute for feta?

Goat cheese for creamy tang, or omit cheese and add a salty element like capers or extra olives to keep the flavor balanced.

How do I reheat without drying out the chicken?

Warm it gently in a skillet over low heat with a splash of water or lemon juice, just until heated through.

Wrapping Up

Greek Chicken Hummus Pita Pockets give you big flavor with simple steps and everyday ingredients. They’re flexible, fresh, and perfect for weeknights or meal prep. Keep a pack of pitas, a tub of hummus, and some crisp veggies on hand, and dinner practically makes itself.

Once you try them, you’ll want these pockets in your regular rotation.