Mediterranean Pita Sandwiches
Looking for a fresh take on weeknight dinners? This Greek pita sandwich delivers big Mediterranean flavors in just 30 minutes. We’re stuffing warm pita pockets with chicken meatballs, homemade tzatziki sauce, and a bright Greek salad loaded with cucumbers, tomatoes, feta, and olives. It’s the kind of meal that feels special but comes together fast – perfect for busy weeknights when you want something better than takeout. The pitas are easy to customize, naturally family-friendly, and work great for meal prep lunches too.
Balanced, satisfying, and fresh!
I love how this Greek pita sandwich hits all the marks for a balanced meal without feeling heavy.
The combination of warm meatballs with cool, crunchy salad and creamy tzatziki is seriously addictive – and using frozen meatballs = less prep! It’s…
🥒 Fresh and vibrant: The homemade tzatziki and Greek salad bring bright, tangy flavors that make every bite interesting.
⏰ Ready in 30 minutes: From start to finish, this meal comes together fast enough for the busiest weeknights.
🍗 Packed with protein: Chicken meatballs keep everyone satisfied without feeling too heavy.
👨👩👧👦 Totally customizable: Everyone can build their own pita exactly how they like it – perfect for feeding a family.
🥗 Nutritionally balanced: You’re getting protein, fresh vegetables, and whole grains all in one meal.
This Greek pita sandwich recipe is brought to you proudly in partnership with Jones Dairy Farm. We’ve used and loved their products for years, and they show up on our table week after week.
I made this awesome meal last night. I used beef meatballs since I couldn’t find chicken meatballs. My kids are older and they loved it and dinner cleanup was easy because we ate everything up. So good and I can’t wait to make this again. –Michelle
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this quick Greek pita to the table: pita bread pockets, frozen chicken meatballs, Greek yogurt, cucumber (Persian or English cucumbers work best since you can leave the peel on), fresh tomatoes (roma tomatoes are easiest for chopping), feta cheese (block feta in brine has the best flavor), kalamata olives, fresh dill, olive oil, red wine vinegar, dijon mustard, dried oregano, dried dill, garlic salt, and black pepper.
Emily’s Tips & Tricks
- Pro tip: Cold pita bread tears easily and doesn’t hold fillings well. Wrap your pitas in a damp paper towel and microwave for 15 seconds, or warm them in a 350°F oven wrapped in foil for 5 minutes. This makes them soft, pliable, and way easier to stuff without breaking.
- Shortcuts: Use store-bought tzatziki if you’re really short on time, it’s not *quite* the same, but works in a pinch!
- Feeding kids without pressure: Serve the sandwich components deconstructed and let everyone put together their own sandwich – which may not be a sandwich at all, but that’s okay! 🙂 Following the Division of Responsibility means you decide what’s served, and they decide what and how much to eat from what you’ve offered.
- Additions: Add some sliced red onion for extra bite, sprinkle in some fresh mint along with the dill, or include a handful of baby spinach or arugula for even more vegetables.
Mediterranean Pita Sandwiches with Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Bake
- Cuisine: Mediterranean
Description
This Greek pita sandwich is loaded with chicken meatballs, fresh tzatziki, and a tangy Mediterranean salad. Ready in 30 minutes for easy weeknight dinners!
Ingredients
For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1/2 cup diced or grated cucumber
- 2 Tbsp. olive oil
- 1 tsp. dried dill
- 1/2 tsp. garlic salt
- freshly cracked black pepper
For the salad
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 1 tsp. dijon mustard
- 1/2 tsp. dried oregano
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 2 cups diced cucumbers (Persian or English so you can leave peel on)
- 2 cups diced tomatoes (use a roma for easy chopping)
- 4 oz. feta cheese (diced)
- 1/3 cup kalamata olives (roughly chopped)
- 1/4 cup fresh dill (chopped)
For pita sandwiches
- 1 package Jones Dairy Farm Chicken Meatballs
- 4 fresh pita bread pockets, cut in half (so you have 8 halves)
Instructions
- Mix tzatziki sauce. Combine Greek yogurt, diced cucumber, olive oil, dill, garlic salt, and freshly cracked pepper. Set aside.
- Prepare ingredients:
Dice cucumber.
Dice tomato.
Dice feta.
Roughly chop olives.
Roughly chop dill. - Make salad. Mix dressing in a medium bowl. Combine red wine vinegar, olive oil, dijon mustard, oregano, and salt and pepper. Whisk until emulsified.
- Add cucumber, tomatoes, feta, and olives to the bowl of dressing. Gently toss together and sprinkle fresh dill over the top.
- Prep ingredients:
Prepare meatballs according to package instructions.
Warm pita in a 350 degree F oven or wrapped in a damp paper towel in the microwave, heating on high for 15 seconds, until warm. - Assemble pita pockets. Spread a layer of tzatziki sauce into the pita bread and add a spoonful of the Greek salad. Add a few meatballs and top with extra salad and tzatziki if desired.
Notes
Storage: Store leftover components separately in airtight containers in the refrigerator for 1-2 days. The tzatziki sauce will keep for 3-4 days. Assemble sandwiches fresh when you’re ready to eat.
Ingredients: For the best flavor, use block feta cheese in brine rather than pre-crumbled feta. English or Persian cucumbers don’t need to be peeled and have fewer seeds, making them perfect for both the tzatziki and the salad. If you can only find regular cucumbers, peel them and scoop out the seeds.
Prep ahead: Make the tzatziki sauce 1-2 days in advance; it actually tastes better after the flavors have time to meld. You can also dice all your salad vegetables the night before and store them in the fridge. The red wine vinaigrette will keep for up to a week in a sealed jar.
Serve with: These pitas are already a complete meal, but if you want sides, try veggies and dip, creamy cucumber salad, sweet potato fries, or fresh fruit.
Serving Suggestions
I love that these pita sandwiches contain everything I typically look for in a meal from a nutrition standpoint – protein, produce, energy, and flavor! But if you want to serve it with a few easy sides, here are some ideas:
- Veggies and veggie dip
- Raw fruit
- French fries or sweet potato fries
- Potato chips
- Simple salad
More Easy Sandwich Recipes
If you like this Mediterranean pita sandwich, you might also like some of these other easy and delicious sandwich recipes:
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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I made this awesome meal last night. I used beef meatballs since I couldn’t find chicken meatballs. My kids are older and they loved it and dinner cleanup was easy because we ate everything up. So good and I can’t wait to make this again.
So glad you enjoyed them, Michelle! Thanks for letting me know. 🙂