Pitta Bread with Chicken
Pitta bread with chicken is a quick lunch or supper of garlicky fried chicken pieces, crisp salad and cool yoghurt sauce, all tucked into a warm pocket. The chicken marinates while you slice the salad and takes about 8 minutes to cook, so everything is on the table in roughly 35 minutes. This makes four filled pittas, and you can set out the fillings so everyone builds their own.
- Total
- 34 min
- Prep
- 12 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 415kcal
Getting pitta bread with chicken right
Most disappointments come down to two things: dry chicken and soggy bread. Evenly cut pieces fry in minutes, and a short rest in the oil and garlic seasons them through. For the bread, warming it just before filling keeps it soft enough to open without tearing.
The flavourings are easy to change. Fresh garlic, two crushed cloves, can replace the garlic powder, and plain yoghurt works for Greek. Wraps or flatbreads will do if you have no pittas.
How to make pitta bread with chicken
Tap a time to start a timer.
- Season the chicken Toss the chicken pieces in a bowl with the garlic powder, pepper, a pinch of the salt and 1 tbsp of the olive oil. Leave them for while you prepare the rest.
- Make the yoghurt sauce Stir the Greek yoghurt with the lemon juice and a pinch of salt in a small bowl.
- Prepare the salad Slice the cucumber, tomatoes and red onion, and shred the lettuce if you are using it. Keep everything separate until you assemble the pittas.
- Fry the chicken Heat the remaining 1 tbsp of oil in a large frying pan over a medium-high heat for . Add the chicken in a single layer and fry for , turning now and then, until golden brown. Cut the biggest piece in half to check: there should be no pink, and the juices should run clear.
- Warm the pittas Sprinkle each pitta with a few drops of water and toast for 30–60 seconds in a toaster, or for about on each side under a hot grill, until soft and puffy. Slit along one edge to open a pocket.
- Fill and serve Spread some yoghurt sauce inside each pitta, then add lettuce, chicken, cucumber, tomato and onion. Serve straight away while the bread and chicken are warm.
Serving ideas
Set out the chicken, salad and sauce on the table so everyone can fill their own pitta. Hummus and a few olives on the side make it more of a meal. For a different way to cook the chicken, air fryer chicken skewers give you charred pieces that suit pitta just as well, and a cold filling such as homemade chicken salad is another good one for packed lunches.
Common problems and fixes for Pitta Bread with Chicken
- The pitta tears when you open it.
- It is dry or cold. Sprinkle it with a few drops of water before warming, and cut the opening while it is still warm and soft.
- The pitta goes soggy.
- The sauce and tomatoes were added too early. Fill the pittas at the last minute, and put lettuce against the bread first to act as a barrier.
- The chicken is dry.
- The pieces were too big or they cooked for too long. Cut them evenly to 2cm and take them off the heat as soon as there is no pink and the juices run clear.
Frequently asked questions about Pitta Bread with Chicken
Can I cook the chicken in advance?
Yes. Cool it within an hour, keep it in the fridge for up to 2 days, and reheat it in a frying pan until steaming hot all the way through. Fill the bread fresh.
What other fillings go well in pitta?
Hummus, crumbled feta, shredded lettuce, pickled chillies and olives all work well. Add them to the yoghurt and salad layers.
Can I use chicken thighs?
Yes. Use boneless, skinless thighs cut into 2cm pieces and fry for 8–9 minutes, until golden with no pink inside. They stay juicier than breast.
Can I use leftover roast chicken?
Yes. Use about 400g of cooked chicken, toss it with the garlic powder and oil, and warm it through in the frying pan for 3–4 minutes until steaming hot.
How did you like the recipe?
4.7 / 5 · 69 ratings
