A creamy avocado herb yogurt sauce tossed with zucchini, chicken, and all the optional fixings you’re craving all tucked into a warm pita: these Avocado Tzatziki Zucchini and Chicken Pitas are the handheld of the summer!
Jump to RecipeIf you can’t tell by now, I love pitas. They are simply the best sandwich. What you may not know about me, however, is my love for Trader Joe’s. It’s super affordable, all of their goods somehow seem “organic” (or at least they have a good marketing team), and their pre-made section is the absolute best! Now, I’m not a big sucker for grocery store pre-made hot bars and packaged goods… I simply like to make most of my food myself. That being said, TJ’s cheap prices and extensive dip section is usually too good to resist. While I’ve tried just about every dip on their shelf, I recently stumbled upon a light green dip that completely blew all of the others out of the water. And, yes, you guessed it: I became obsessed with their avocado tzatziki! In using this dip, and my current urgency to soak up the rest of the summer produce season, I whipped up this Avocado Tzatziki Zucchini and Chicken Pitas recipe! And, let me tell you, it’s a new fav!
the breakdown…
These Avocado Tzatziki Zucchini and Chicken Pitas seriously could not be simpler. Really, though, what makes this dish shine (at least in my opinion) is the versatility. I mean, the only really “strict” part of this recipe is that base of the avocado tzatziki dip… and, well, that’s what makes these pitas so good! So, to get things started, you want to whip up this quick dip in a blender or food processor.
Use just a bit of greek yogurt and avocado as the base, then throw in some garlic, lemon juice, salt, and pepper for a bit of flavor. Then, after grating the cucumber on the finest blade of your grater, place the shreds into a few paper towels or a thin, clean dish towel. Over the sink, squeeze all of the water (or as much as you can) out of the cucumber (essentially ringing the water through the towel). Once the water is all drained, mix the cucumber into the sauce. This extra ringing step will prevent your tzatziki from getting too liquidy. Lastly, throw a few fresh herbs into your dip. Dill is traditional, but parsley, chives, and mint are also fan favorites. You could even throw some fresh basil or oregano into the mix — or do a mix of whatever you have! Really, this is a lot like my regular Tzatziki recipe — just with some avocado thrown into the mix.
the mix-ins…
With that sauce ready to go, these Avocado Tzatziki Zucchini and Chicken Pitas are honestly almost done. Sure, you will want to make some chicken, but I don’t specify how to do that in this recipe. I love using this chicken recipe, but any chicken will work. You could poach, bake, sear, or grill chicken breasts or thighs before dicing. You could even shred the chicken, too, if you prefer. Oh, and a rotisserie chicken would work well, too! Really, the options are endless — the chicken is just so good here. With that, you want to throw some raw zucchini into your bowl. Before this summer, I never ate zucchini raw, and now I don’t know why! Sure, some sauteed zucchini and squash is always delicious, but so is the freshness and crunchiness from the raw veggie… especially when it’s mixed up with a creamy sauce! I seriously love it, but you could also leave it out or substitute it with some diced cucumber (a bit more of a harsh crunch).
The next ingredient you want to throw into your bowl is the feta. Feta is seriously the best here, so don’t feel like you need to skimp on it. In all honesty, I probably go closer to ¾ cup of that cheese… but I am a bit feta obsessed. Then comes the fun part of this recipe: the optional additions! Truly, this Avocado Tzatziki Zucchini and Chicken Pitas recipe is perfect as it is. Still, if you’re craving something a bit more jazzed up, or are simply looking for a new way to get in a bit more of that summer produce, I recommend mixing in some other textures and flavors. Sliced scallions, kalamata olives, black olives, toasted chopped almonds, roasted red bell peppers, cherry tomatoes, roasted corn, or peas are my recommendations here. Don’t go with too many of these, though. One or two should do the trick. Because, I mean, when you mix everything up with that avocado tzatziki… the result is just so freaking flavorful.
how to serve them up…
Stuff your filling into a warm pita pocket or pita flatbread and top everything off with some sweet and tangy pickled red onions. Doux South makes my favorite store-bought option. Then, without further ado, dig in! These Avocado Tzatziki Zucchini and Chicken Pitas are seriously always a good idea. I love to make them as meal prep for lunches throughout the week. They will last well stuffed in the pita for a few hours if you need to take them on the go, and the filling will last for many days in the fridge. Really, you can’t go wrong with a good pita lunch! Still, these Avocado Tzatziki Zucchini and Chicken Pitas also make for a great dinner option. Serve them up with a simple salad, a Greek rice pilaf, some blistered tomatoes or peppers, or just as they are! In any case, I definitely recommend making a double batch of that avocado tzatziki to eat with some crudite or pita chips… it’s seriously so addicting!
I hope you love these Avocado Tzatziki Zucchini and Chicken Pitas as much as I do! Let me know what you think in the comments below:))
Avocado Tzatziki Zucchini and Chicken Pitas
Course: Main CourseCuisine: American, Greek, Mediterranean, FusionDifficulty: Easy6
pitas15
minutes15
minutesA creamy avocado herb yogurt sauce tossed with zucchini, chicken, and all the optional fixings you’re craving all tucked into a warm pita: these Avocado Tzatziki Zucchini and Chicken Pitas are the handheld of the summer!
Ingredients
- avocado tzatziki:
1 cup plain greek yogurt
1 avocado
2 cloves garlic, smashed
1 small lemon, juiced
Salt and pepper, to taste
½ cup finely grated cucumber (about 1 medium cucumber), drained off water*
⅓ cup chopped mixed herbs of choice (such as dill, chives, mint, and/or parsley)
3-4 tbsp water, to thin
- assembly:
2 cups zucchini (about 1 large or 2 small zucchini), diced into ½ inch cubes
2 cups chicken (about 2 chicken breasts), diced into ½ inch cubes (I love this marinade)
¾ cup feta cheese, crumbled
optional additions: sliced scallions, kalamata olives, black olives, toasted chopped almonds, roasted red bell peppers, cherry tomatoes, roasted corn, or peas
Pickled red onions, to garnish
3-4 pita pockets, halved and warmed (or 5-6 flatbread style pitas or naan)*
Instructions
- In a blender or food processor, mix the greek yogurt, avocado, garlic, lemon juice, salt, and pepper until smooth. Using a spoon, mix in the cucumber and mixed herbs. Thin with water as needed.
- In a large bowl, toss the avocado tzatziki with the diced zucchini, chicken, feta cheese, and any other additional mix-ins, if desired.
- Stuff some of the filling into your warmed pita. Top with a few pickled red onions and enjoy!
Notes
- After grating the cucumber on the finest blade of your grater, place the shreds into a few paper towels or a thin, clean dish towel. Over the sink, squeeze all of the water (or as much as you can) out of the cucumber (essentially ringing the water through the towel). This will prevent your tzatziki from getting too liquidy.
- I love using this chicken recipe, but any chicken will work. You could poach, bake, sear, or grill chicken breasts or thighs before dicing. You could even shred the chicken, too, if you prefer.
- You can use pita pockets or flatbread style pitas or naan for this recipe. If using pita pockets, slice the pitas in half to reveal the opening in which to put the filling. If using a flatbread style, simply layer the filling directly into the pita. In either case, I recommend warming the pita in a damp paper towel in the microwave or on the stovetop. With either method, about 30 seconds should do the trick.