Summer days are long and busy. You want something fresh and light for dinner. This Greek Chicken Flatbread is your new secret weapon. It is fast, filling, and so delicious. You can have a healthy meal on the table in minutes.
Why You’ll Love This Greek Chicken Flatbread
This recipe is a lifesaver for your healthy reset goals. It packs a huge protein punch to keep you full. The fresh veggies add a lovely, crisp crunch. You will love the vibrant Mediterranean flavors in every single bite. It is perfect for those hot days when you want a no-fuss meal. Your whole family will ask for seconds of this one.
Simple Method
Making this dish is as simple as it gets. You just mix, toast, and assemble. You can even use leftover chicken to save more time. Even a beginner cook can master this simple assembly. It feels like a fancy cafe lunch right in your own kitchen.
Simple Ingredients
Most of these items are likely already in your kitchen. We use fresh seasonal produce for the best flavor.
- 2 cups cooked chicken breast, shredded or cubed
- 4 whole wheat flatbreads or Greek pitas
- 1 cup plain Greek yogurt
- 0.5 cup English cucumber, grated and squeezed dry
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Step-by-Step
- In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and a pinch of salt to create the tzatziki sauce.
- In a medium mixing bowl, toss the chicken with olive oil, dried oregano, salt, and pepper until evenly coated.
- Heat a dry skillet or griddle over medium heat and toast each flatbread for approximately 60 seconds per side until warm and slightly charred.
- Lay the flatbreads on a clean work surface and spread 2 tablespoons of tzatziki sauce over the center of each.
- Divide the seasoned chicken evenly among the flatbreads, placing it on top of the sauce.
- Layer the cherry tomatoes, red onion, and Kalamata olives over the chicken.
- Top each flatbread with 2 tablespoons of crumbled feta cheese.
- Serve immediately or wrap tightly for meal prep consumption within 48 hours.
Best Ways to Enjoy It
Serve these warm with a side of extra hummus. They look beautiful on a large wooden serving board. Pair them with a crisp glass of iced tea. You can also pack them into containers for easy weekday lunches. Set the table and enjoy a fresh, Mediterranean-inspired meal tonight.
Keep It Fresh
Keep your leftovers in an airtight container in the fridge. The chicken and veggies stay fresh for two days. Store the tzatziki in a separate small jar. This makes your weekday lunches so much easier to manage. Just assemble right before you eat for the best texture. Reheat the chicken gently in a pan if you prefer it warm.
Tips for Best Results
- Squeeze the cucumber very dry to keep your sauce thick and creamy.
- Use a rotisserie chicken for an even faster 10-minute meal.
- Warm the flatbreads just before serving for the most tender bite.
- Double the sauce to use as a healthy veggie dip later.
- Add a squeeze of extra lemon for a bright, zesty finish.
- Do not skip toasting the flatbread for that smoky charred flavor.
Ways to Switch It Up
- Swap flatbread for large lettuce wraps for a low-carb option.
- Add sliced bell peppers for extra crunch and color.
- Use roasted chickpeas instead of chicken for a vegetarian version.
Common Questions
Can I make the sauce ahead of time?
Yes, the tzatziki tastes even better the next day. The flavors meld together beautifully in the fridge. Just give it a quick stir before using.
What is the best way to reheat the chicken?
Warm the chicken gently in a pan with a splash of water. This keeps it tender and juicy for your meal. Avoid the microwave to keep the texture perfect.
I hope this meal brings a little sunshine to your kitchen today. It is such a joy to share these simple wins with you. Enjoy every fresh, creamy bite!
— Katie Wood
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 4 whole wheat flatbreads or Greek pitas
- 1 cup plain Greek yogurt
- 0.5 cup English cucumber, grated and squeezed dry
- 2 cloves garlic , finely minced
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and a pinch of salt to create the tzatziki sauce.
- In a medium mixing bowl, toss the chicken with olive oil, dried oregano, salt, and pepper until evenly coated.
- Heat a dry skillet or griddle over medium heat and toast each flatbread for approximately 60 seconds per side until warm and slightly charred.
- Lay the flatbreads on a clean work surface and spread 2 tablespoons of tzatziki sauce over the center of each.
- Divide the seasoned chicken evenly among the flatbreads, placing it on top of the sauce.
- Layer the cherry tomatoes, red onion, and Kalamata olives over the chicken.
- Top each flatbread with 2 tablespoons of crumbled feta cheese.
- Serve immediately or wrap tightly for meal prep consumption within 48 hours.
