Spinach Artichoke Chicken Stuffed Pita (Printable Version)

Warm pita pockets filled with creamy spinach, artichokes, and tender chicken. Perfect for a satisfying Mediterranean-inspired meal.

# Components:

→ Chicken & Filling

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup canned artichoke hearts, drained and chopped
03 - 1 cup fresh spinach, chopped
04 - 1/2 cup Greek yogurt
05 - 1/4 cup light mayonnaise
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper to taste

→ Bread

13 - 4 large pita breads, whole wheat or regular

→ Garnish

14 - Fresh parsley, chopped, optional
15 - Lemon wedges, optional

# Method Steps:

01 - Preheat the oven to 375°F (190°C).
02 - In a large mixing bowl, combine the chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes if using, salt, and black pepper. Mix until well combined.
03 - Slice the pita breads in half to form pockets.
04 - Stuff each pita half generously with the spinach artichoke chicken mixture.
05 - Arrange the stuffed pitas on a baking sheet lined with parchment paper.
06 - Bake for 15 to 20 minutes, or until the filling is hot and the cheese is melted.
07 - Remove from oven, garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It uses up leftover chicken without making it feel like leftovers at all.
  • The creamy spinach artichoke filling tastes indulgent but sneaks in greens without any fuss.
  • Everything bakes together in one pan, so cleanup is almost nonexistent.
  • Pita pockets hold everything neatly, no fork needed, no mess on your lap.
02 -
  • If you overfill the pitas, the filling will leak out onto the pan and burn, so pack them full but not past the edge.
  • Let the stuffed pitas sit for a minute after baking or the filling will be molten lava hot and burn your mouth.
  • Don't skip draining the artichokes well, I learned this the hard way when my first batch turned into a soggy mess.
03 -
  • Use rotisserie chicken and this becomes a 15 minute prep job, I do it almost every time now.
  • Taste your filling before stuffing the pitas, it's way easier to adjust seasoning at that stage than after baking.
  • If your pitas are stale or hard, wrap them in a damp towel and microwave for 20 seconds to soften them up before stuffing.
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