Chicken pittas with feta and olives recipe

Pitta bread stuffed with a lively mix of tangy beetroot “slaw”, chicken and olives, plus a good dollop of minted yogurt. I’ve used ready-mixed olives with feta, found at delicatessens or in tubs in the chilled section, but just plain feta is good too.

Prep time: 15 minutes | Cooking time: 5 minutes




  • 2 large pitta breads
  • 150g cooked chicken, sliced
  • 50g mixed feta and olives (or just cubed feta)
  • 1 tsp chopped fresh oregano or ½ tsp dried oregano
  • Zest and juice of ½ lemon
  • 1 tbsp olive oil, plus a splash if needed
  • 1 snooker ball-sized raw beetroot (about 120g), washed and finely grated
  • 150g Greek yogurt
  • 1 garlic clove, crushed
  • 15g mint sprigs, leaves only, roughly chopped
  • A few leaves of soft round lettuce, or a handful of mixed leaves from a bag


  1. Toast the pitta breads lightly, then cut both in half on an angle, easing open the pocket. Leave them to cool.
  2. Mix the chicken, feta, olives, oregano and lemon zest. Season with black pepper, plus salt if it needs it, and add a splash of olive oil if it looks dry.
  3. Mix the beetroot, lemon juice, tablespoon of olive oil and a pinch of salt.
  4. Mix the Greek yogurt, garlic, mint and a pinch of salt. Put lettuce into each pitta pocket, then top them with the chicken, beetroot and yogurt.
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