Greek Chicken Pitas with Tzatziki & Crispy Chickpeas

Warm grilled chicken, crispy spiced chickpeas and a cool herby tzatziki, all packed into soft pita with crunchy vegetables and pickled onion. A weeknight favourite that’s fresh, filling and endlessly easy to customise.

Ingredients

• 2 boneless chicken breasts, sliced into thin strips
• 2 tbsp olive oil, plus extra for the chickpeas
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 garlic clove, crushed
• Juice of ½ lemon
• 1 x 400g can chickpeas, drained and patted dry
• ½ tsp smoked paprika
• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed dry
• 1 small garlic clove, extra, finely grated
• 1 tbsp fresh dill or mint, chopped
• 4 pita breads, warmed
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• Lettuce or baby spinach leaves
• Salt and pepper, to taste

Method

1. In a bowl, toss the chicken strips with 1 tbsp olive oil, oregano, cumin, crushed garlic, lemon juice, salt and pepper. Set aside to marinate for 10–15 minutes.
2. Toss the chickpeas with a drizzle of olive oil and the smoked paprika. Spread on a tray and roast at 200°C (400°F) for 20 minutes, or pan-fry over medium-high heat, until golden and crisp.
3. Whisk together the yogurt, grated cucumber, extra garlic and dill or mint. Season with salt and set aside — this is your tzatziki.
4. Heat the remaining oil in a large pan or grill over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through. Rest for a few minutes, then slice.
5. Warm the pitas, then fill with lettuce, chicken, crispy chickpeas, tomatoes and red onion. Finish with a generous spoonful of tzatziki and serve straight away.