We love gyro night!

But these are technically chicken pitas…which is ok because…

We love chicken pita night! (I’ll still always call them gyros).

So hubby Curtis is a chef and everyone always asks me if he cooks for me at home. The answer is, yes, sometimes. Mostly he gets home really late and eats pb&j (hey there, hospitality industry) or he’s hungry for dinner at 4:00 p.m. when his morning shift is over and wants something easy. However, he does cook for me on special occasions and whenever we have a whole day off together I almost always make him throw something “easy” together. Now, let me be honest about myself and say I’m not a great cook. I can bake with the best of them and can follow most recipes but the skills of instinctually putting together a meal with depth of flavor is mostly beyond me. He cooks, I bake. It’s a good balance.

This recipe is so simple, even for someone like me who is still scared of raw chicken, but packs great flavor thanks to Curtis’ expert chicken seasoning. We were absolutely fighting over the leftovers.


Beautiful Briny Sea has incredible flavored salts! We always use their Sultan Papadopoulous blend in our hummus and to season meat instead of regular salt in any Mediterranean dishes such as this. It gave our chicken a little something extra!


These are the toppings that we prefer but feel free to get creative.


An empty canvas for building your own chicken pita is a beautiful thing.

chicken pita

I love Greek dressing on my pita so I’ve taken to tossing all of my ingredients together like a salad and then placing it on the pita rather then piling it on burrito style like in this shot. It helps me to consistently get a bite of all of the ingredients during each bite. Don’t say I never did anything for you.


1 package pita bread rounds

1 pound boneless skinless chicken breasts

1 tsp salt

1/2 tsp pepper

1 tsp oregano

1/4 tsp cumin

2 cloves garlic sliced thin




Romaine lettuce

Sweet onion

Crumbled feta

Greek dressing

Curtis’ quick Tzatziki: Mince all ingredients listed below and mix with the greek yogurt.

1 cup plain greek yogurt

1/4 cucumber

1 clove garlic

2 leaves mint


  1. Place olive oil in a saute pan on high heat. Cut chicken breasts into cubes then sprinkle with salt, pepper, oregano and cumin and toss until coated. Add chicken to pan along with garlic and cook until done.
  2. If you’re making Curtis’ quick tzatsiki do that while the chicken is cooking. Also use this time to chop up your toppings.
  3. When chicken is almost done warm your pitas in a non stick pan with some olive oil and salt or a quick fifteen seconds in the microwave.
  4. Put it all together with whatever toppings you choose.


See? Super easy, right? It doesn’t have to be complicated to be good. Which I’m actually really glad about. Maybe I’ll even try cooking the chicken myself next time and let Curtis have the night off…