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Chicken Pita With Tzatziki

Chicken Pita With Tzatziki
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with the cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until an instant read thermometer inserted in the center of each piece registers 165º F, 6 to 7 minutes per side. Cut into bite-size pieces.
  2. Meanwhile, mix together the yogurt, cucumber, mint, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
  3. Top the flat breads with the romaine, chicken, tomatoes, and tzatziki.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 461
  • Fat 21g
  • Sat Fat 5g
  • Cholesterol 115mg
  • Sodium 761mg
  • Protein 40g
  • Carbohydrate 27g
  • Sugar 7g
  • Fiber 3g
  • Iron 5mg
  • Calcium 180mg
What does this mean? See Nutrition 101 .

Quick Tip

The tzatziki can be made up to 1 day ahead; refrigerate, covered. For a change of pace, substitute dill or basil for the mint.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.