Hummus Mediterranean Chicken Pitas

I’m always looking for quick dinners that don’t leave me standing over the stove for an hour. Something I can throw together on a Tuesday night when everyone’s hungry and I’m too tired to think. That’s where these Mediterranean chicken pitas come in.

The best part? Most of the work happens in one pan. You season the chicken with lemon pepper and herbs, cook it up, and that’s basically it. Then you just pile everything into warm pita bread with hummus and whatever toppings you have sitting in your fridge. No complicated steps or fancy techniques required.

These pitas are my go-to when I need something that feels fresh but doesn’t require a grocery list a mile long. The combo of seasoned chicken, creamy hummus, and cool cucumber hits the spot every time. Plus, everyone can build their own, which means less complaining at the dinner table.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breast is your best bet since it cooks quickly and shreds or slices easily for stuffing into pitas. You can use fresh or frozen chicken breast – just make sure to thaw frozen chicken completely in the fridge before brining and cooking. If you want to save some prep time, you could also use a rotisserie chicken from the store and just shred the breast meat, though you’ll want to skip the brining step since rotisserie chicken is already seasoned and cooked. For the juiciest results with raw chicken breast, try not to overcook it – pull it off the heat when it reaches 165°F internal temperature.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ezekial Prophet’s Pocket Bread: Any whole wheat pita bread will work great here. You can also use naan, flatbread, or even wrap it all up in a tortilla if that’s what you have on hand.
• Roasted red pepper hummus: Regular hummus works just fine, or try garlic, roasted garlic, or even plain hummus. You could also make your own if you’re feeling ambitious.
• Greek yogurt: If you don’t have Greek yogurt, regular plain yogurt works, though it’ll be a bit thinner. You can also use sour cream or even tzatziki sauce for extra flavor.
• Chicken breast: Chicken thighs are a great substitute and tend to stay juicier. You can also use rotisserie chicken to save time – just skip the brining and seasoning steps.
• Homemade Brine Mix: If you don’t have a brine mix, just dissolve 2 tablespoons of salt and 1 tablespoon of sugar in 4 cups of water and soak your chicken for 30 minutes to an hour.
• Lemon Pepper Seasoning: Make your own by mixing black pepper with lemon zest, or just use regular black pepper and add a squeeze of fresh lemon juice to the chicken.

Watch Out for These Mistakes While Cooking

The biggest mistake when grilling chicken breast is cooking it straight from the fridge, which leads to uneven cooking – let your brined chicken sit at room temperature for 15-20 minutes before grilling so the inside cooks at the same rate as the outside.

Another common error is skipping the flattening step, which causes thin parts to dry out while thick parts stay undercooked, so use a meat mallet or rolling pin to pound the chicken to an even thickness of about 3/4 inch.

Don’t forget to pull your chicken off the grill at 160°F instead of waiting for 165°F, since the temperature will continue to rise during the resting period and prevent you from ending up with dry, rubbery meat.

Finally, make sure your grill grates are clean and well-oiled before cooking to prevent the seasoned chicken from sticking and tearing when you try to flip it.

What to Serve With Mediterranean Chicken Pitas?

These pitas are pretty filling on their own, but I love serving them with some crispy baked sweet potato fries or regular fries on the side for a complete meal. A simple Mediterranean salad with mixed greens, olives, feta cheese, and a lemon vinaigrette makes a great lighter option that keeps with the same flavor profile. If you’re feeding a crowd, set out some extra hummus, tzatziki sauce, and pita chips for people to snack on while the chicken is cooking. You could also add some pickled peppers or a small bowl of marinated artichoke hearts to round out the Mediterranean vibe.

Storage Instructions

Store Components: I like to keep the cooked chicken separate from the veggies and pita bread in airtight containers in the fridge for up to 4 days. Store the tomatoes and cucumbers together, and keep the hummus and yogurt in their own containers so everything stays fresh and doesn’t get soggy.

Meal Prep: This recipe is perfect for making ahead! Cook the chicken and chop all your veggies on Sunday, then just assemble your pitas throughout the week when you’re ready to eat. The pita bread stays freshest when stored at room temperature in its original packaging or a bread bag.

Serve: When you’re ready to eat, warm the chicken in the microwave for about 30 seconds or enjoy it cold. Assemble your pita with all the toppings right before eating to keep everything crisp and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 105-120 g
• Fat: 18-24 g
• Carbohydrates: 140-155 g

Ingredients

For the brine:

• 3 1/2 tablespoons Morton Coarse Kosher Salt
• 2 cups water

For the seasoned chicken:

• 1 lb chicken breast
• 1 tablespoon olive oil
• 3/4 teaspoon McCormick lemon pepper seasoning
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• salt to taste
• 1/4 teaspoon cracked black pepper

For the assembly:

• 4 pita bread
• 2/3 cup Sabra Roasted Garlic hummus
• 1/2 cup Greek yogurt
• 1 teaspoon fresh lemon juice
• 2 tomatoes (diced into 1/2-inch pieces)
• 1 cucumber (thinly sliced)

Step 1: Brine the Chicken for Juiciness and Flavor

• 2 cups water
• 3 1/2 tablespoons Morton Coarse Kosher Salt
• 1 lb chicken breast

Combine 2 cups water with 3 1/2 tablespoons Morton Coarse Kosher Salt in a bowl and stir until the salt dissolves completely.

Place the chicken breast in a container or zip-top bag and pour the brine over it, adding more water if needed to fully submerge the chicken.

Cover and refrigerate for at least 5 hours, ideally up to 12 hours—brining ensures the chicken stays incredibly moist and absorbs the salty, savory flavors throughout.

After brining, remove the chicken and rinse it thoroughly under cold water to remove excess salt.

Step 2: Season and Prepare the Chicken for Grilling

• brined chicken from Step 1
• 1 tablespoon olive oil
• 3/4 teaspoon McCormick lemon pepper seasoning
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cracked black pepper
• salt to taste

Pat the brined chicken dry with paper towels, then place it on a cutting board and gently pound it to an even thickness of about 3/4 inch—this ensures even cooking.

Drizzle the chicken with olive oil and season it generously on both sides with the lemon pepper seasoning, dried rosemary, dried oregano, cracked black pepper, and a pinch of salt to taste.

Let the seasoned chicken sit at room temperature for 5-10 minutes while you preheat your grill—I find this brief rest allows the seasonings to better adhere to the meat.

Step 3: Grill the Chicken to Perfect Doneness

• seasoned chicken from Step 2

Heat your grill to 400°F, making sure the grates are clean and lightly oiled to prevent sticking.

Place the seasoned chicken on the hot grill and cook for 6 minutes without moving it—this develops a golden, flavorful crust.

Flip the chicken and grill for 4-5 minutes more until the internal temperature reaches 160°F when tested with a meat thermometer.

Transfer the chicken to a cutting board and let it rest for 3-5 minutes before chopping—this resting period allows the juices to redistribute, keeping the meat tender and moist.

Step 4: Prepare the Creamy Spread and Fresh Vegetables

• 2/3 cup Sabra Roasted Garlic hummus
• 1/2 cup Greek yogurt
• 1 teaspoon fresh lemon juice
• 2 tomatoes
• 1 cucumber
• 4 pita bread

While the chicken rests, combine the Sabra Roasted Garlic hummus and Greek yogurt in a small bowl, stirring until smooth and well blended—this creates a creamy, flavorful base that’s richer than hummus alone.

In another bowl, gently toss together the diced tomatoes and thinly sliced cucumber with a squeeze of fresh lemon juice and a pinch of salt.

Warm the pita breads gently on the grill for about 1 minute per side, or wrap them in foil and place them near the warm grill—warm pitas are easier to fill and taste much better than cold ones.

Step 5: Assemble and Serve the Mediterranean Pitas

• warm pita bread from Step 4
• hummus-yogurt mixture from Step 4
• chopped grilled chicken from Step 3
• tomato and cucumber mixture from Step 4

Carefully cut each warm pita bread in half to create pockets.

Spread a generous layer of the hummus-yogurt mixture inside each pita pocket.

Divide the chopped grilled chicken evenly among the pitas, then top with the fresh tomato and cucumber mixture.

Serve immediately while the chicken is still warm and the pitas are soft—the warm chicken will slightly warm the fresh vegetables and create a beautiful contrast of temperatures and textures.

Hummus Mediterranean Chicken Pitas

Delicious Hummus Mediterranean Chicken Pitas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 6 hours hrs 10 minutes mins

Total Time 9 hours hrs 12 minutes mins

Servings: 8 halved mediterranian chicken pitas

Calories: 1225

Ingredients Method

Ingredients

  

For the brine

• 3 1/2 tablespoons Morton Coarse Kosher Salt
• 2 cups water

For the seasoned chicken

• 1 lb chicken breast
• 1 tablespoon olive oil
• 3/4 teaspoon McCormick lemon pepper seasoning
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• salt to taste
• 1/4 teaspoon cracked black pepper

For the assembly

• 4 pita bread
• 2/3 cup Sabra Roasted Garlic hummus
• 1/2 cup Greek yogurt
• 1 teaspoon fresh lemon juice
• 2 tomatoes (diced into 1/2-inch pieces)
• 1 cucumber (thinly sliced)

Method

 

1. Combine 2 cups water with 3 1/2 tablespoons Morton Coarse Kosher Salt in a bowl and stir until the salt dissolves completely. Place the chicken breast in a container or zip-top bag and pour the brine over it, adding more water if needed to fully submerge the chicken. Cover and refrigerate for at least 5 hours, ideally up to 12 hours—brining ensures the chicken stays incredibly moist and absorbs the salty, savory flavors throughout. After brining, remove the chicken and rinse it thoroughly under cold water to remove excess salt.
2. Pat the brined chicken dry with paper towels, then place it on a cutting board and gently pound it to an even thickness of about 3/4 inch—this ensures even cooking. Drizzle the chicken with olive oil and season it generously on both sides with the lemon pepper seasoning, dried rosemary, dried oregano, cracked black pepper, and a pinch of salt to taste. Let the seasoned chicken sit at room temperature for 5-10 minutes while you preheat your grill—I find this brief rest allows the seasonings to better adhere to the meat.
3. Heat your grill to 400°F, making sure the grates are clean and lightly oiled to prevent sticking. Place the seasoned chicken on the hot grill and cook for 6 minutes without moving it—this develops a golden, flavorful crust. Flip the chicken and grill for 4-5 minutes more until the internal temperature reaches 160°F when tested with a meat thermometer. Transfer the chicken to a cutting board and let it rest for 3-5 minutes before chopping—this resting period allows the juices to redistribute, keeping the meat tender and moist.
4. While the chicken rests, combine the Sabra Roasted Garlic hummus and Greek yogurt in a small bowl, stirring until smooth and well blended—this creates a creamy, flavorful base that's richer than hummus alone. In another bowl, gently toss together the diced tomatoes and thinly sliced cucumber with a squeeze of fresh lemon juice and a pinch of salt. Warm the pita breads gently on the grill for about 1 minute per side, or wrap them in foil and place them near the warm grill—warm pitas are easier to fill and taste much better than cold ones.
5. Carefully cut each warm pita bread in half to create pockets. Spread a generous layer of the hummus-yogurt mixture inside each pita pocket. Divide the chopped grilled chicken evenly among the pitas, then top with the fresh tomato and cucumber mixture. Serve immediately while the chicken is still warm and the pitas are soft—the warm chicken will slightly warm the fresh vegetables and create a beautiful contrast of temperatures and textures.