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Greek Salad pockets, outside with grass showing.

Greek Salad Pockets

Whether you’re packing a picnic for a day at the beach or a hike in the woods, Greek Salad Pockets are the perfect way to enjoy a delicious and nutritious meal.
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Prep Time 10 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 sandwiches
Calories 568 kcal

Ingredients
  

  • 1 lb Chicken breast cutlets

For the meat:

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • Salt and black pepper to taste

For the salad seasoning:

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove
  • 1 tsp dry oregano
  • Salt to taste

For the salad:

  • 1 cucumber
  • 2 cups red grape tomatoes
  • ½ red onion
  • ½ cup cubed feta cheese
  • ¼ cup fresh mint
  • ¼ cup kalamata olives
  • Salad seasoning
  • 4 pita breads

Instructions
 

  • In a small bowl add the olive oil, lemon juice and the minced garlic. Stir with a spoon and pour it in the chicken breast cutlets and let it marinate for 10 minutes.
    3 tbsp olive oil, 2 tbsp lemon juice, 2 garlic cloves, 1 lb Chicken breast cutlets
  • In a pan on a medium heat fry the chicken cutlets. Season with salt and black pepper. Fry for a few minutes on one side then flip to the other side. Take them out of the heat when they get some nice brown color. Leave them to cool a little then place them on a chopping board and cut them into stripes.
    Salt and black pepper to taste
    Sautéing chicken for Greek Salad pockets.
  • In a small bowl place the olive oil and the red wine vinegar, garlic, oregano, salt and stir until the ingredients are mixed.
    3 tbsp olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1 tsp dry oregano, Salt to taste
  • Place your chopping board on the working surface and cut the vegetables for the salad in the wanted size. Chop the pitted kalamata olives as well, cut the feta cheese into cubes and fresh mint into tiny pieces.
    1 cucumber, 2 cups red grape tomatoes, ½ red onion, ½ cup cubed feta cheese, ¼ cup fresh mint, ¼ cup kalamata olives
    mixing veggies for Greek Salad pockets.
  • In a big bowl add the chopped cucumber, tomatoes, red onion, feta cheese, fresh mint, kalamata olives. Stir everything and add the oil with the seasons.
    Salad seasoning
  • Cut the pita bread in half and fill each half with a few pieces of meat and a few tbsp of salad. Repeat the same procedure for the rest of the pita breads.
    4 pita breads
    Stuffing bread for Greek Salad pockets.

Nutrition

Serving: 1sandwichCalories: 568kcalCarbohydrates: 40gProtein: 33gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 89mgSodium: 785mgPotassium: 843mgFiber: 4gSugar: 4gVitamin A: 950IUVitamin C: 20mgCalcium: 192mgIron: 2mg
Keyword Greek Salad Pockets
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