Pita bread is one of the fascinating bread types. It’s extremely versatile with a soft and chewy texture, slightly yeasty flavor, and its signature pocket is perfect for stuffing and filling.
This is a great bread to eat fresh-baked dipped in olive oil or stuffed with your favorite ingredients for a compact meal.
There’s a wide range of pita recipes here, and don’t worry, there’s even a recipe for making your pita bread if that’s your style! As these recipes show, a delicious blank canvas like a pita allows you to be creative with other flavors, and there is an endless list of flavor combinations you can stuff inside a pita pocket.
You can stick to more classic Mediterranean flavors or go with some fun fusion. Either way, I’m sure it will turn out delicious.
I hope you find something that sounds delicious to you while scrolling through this list, enjoy!
Fajitas are the perfect dish to start this list of recipes with pita bread.
Fajitas are meant to be wrapped up in warm bread, normally a flour tortilla, but this dish replaces that tortilla with pita bread.
The fajita spice mix is the star here, filled with bright flavors like chili powder, paprika, and cumin.
You can swap out the protein here, for example, using a flank steak instead of chicken. Either way, this is heavenly!
This is a wonderful vegetarian recipe. Whether you eat a vegetarian diet all the time or you’re just looking to get more veggies in your day, this can become a go-to!
Pita pocket is stuffed with broccoli florets, chickpeas, sun-dried tomatoes, and feta cheese.
What makes this recipe is the tangy lemon dressing drizzled over everything. Lemon juice is balanced out with mustard and honey to create the perfect sweet and savory vinaigrette.
Top that all with some creamy avocado or hummus, and you have a tasty meal!
This recipe is for those of you who love a fun from-scratch cooking project! Pita bread is simple to make. You need a very hot oven, that’s how you get the pocket in your finished product.
You’ll also need a pan able to stand up to high temperatures and hold on to heat well like a cast iron or pizza stone.
Yeast, sugar, flour, salt, and olive oil are the primary ingredients here and ones you likely have in your pantry already.
If that’s the case, give this recipe a try. Making your bread is a relaxing and satisfying activity!
Here we have a classic Mediterranean chicken pita offering, which never fails to be a hit.
Toasted pita is the perfect backdrop for smokey grilled chicken, tangy lemon and Greek yogurt, and spicy raw onion.
Those flavors sing together, which is why this is such a classic combination.
This is a great recipe to meal prep for a busy week, grill a large batch of chicken, and have the vegetables and chickpeas ready to go in a container.
This is probably one of the most fun ideas on this list, especially to make with kids!
Who doesn’t love a pizza? Instead of stuffing the pita with this recipe, we are using it as a pizza crust and topping it with breakfast favorites like egg, bacon, and cheese.
A mixture of ricotta and jarred salsa make up the sauce, but feel free to use whatever sounds delicious, and you have on hand. I’ve used tomato sauce, hummus, or even just a drizzle of olive oil and salt.
With only three ingredients, this is the perfect recipe to make for a group gathering! Homemade pita chips taste better than ones that come out of a bag.
That fresh toasty flavor mixed with the crisp outside and ever-so-slightly chewy inside make an irresistible chip that is amazing dipped in just about anything.
My personal favorite is to serve this next to an artichoke dip. Bring a bowl full of these pita chips to any party, and you won’t go home with leftovers.
This is an option for those who love healthy and balanced pita sandwich recipes. This is a delightfully nutritious meal with some fiber, carbohydrate, and grains in the pita pocket, fiber-filled vegetables, protein in the chicken, and healthy fats in the avocados.
You can eat this cold for convenience or hot by pressing them in a panini press or heating up on a skillet.
Greek yogurt is the base for the sauce, a high protein topping, but you can substitute whole plain yogurt here if that’s what you have.
This chicken gyro is sure to become a staple in your home! What makes this dish so magical is the marinade that the chicken sits in for hours before cooking.
The mixture of yogurt, red wine vinegar, thyme, garlic, and oregano create this amazing melding of flavors that season the chicken and tenderize it.
Stuffing that alongside a mixture of cucumber, lettuce, olive, and feta and smothering it all in refreshing tzatziki is something everyone should experience!
The beauty of pita pockets is their versatility. They give you a great option for adding carbohydrates to any meal to make it more balanced.
Here we stuff a pita with soft scrambled eggs, cheese, and bacon. These remind me of a breakfast burrito, but the pita bread has a chewier texture with a more substantial bread flavor, and as a result, don’t get soggy.
This is a fantastic simple and easy-to-throw-together breakfast for weekday mornings when you’re in a rush.
This recipe ramps up the creativity with its fun pita bread sandwich fillings! Chopped chicken is mixed with carrots, mayonnaise, green onion, and the surprise addition of pineapple.
Pineapple adds a beautiful sweetness to this recipe makes this dish taste more tropical and fresh tasting.
Adding sliced almonds to the mix gives it a great crunch with every bite.
If you have fresh pineapple around, feel free to substitute that for the canned. If you have any fresh herbs on hand, throw them on top for a colorful finisher.
What makes this Greek chicken gyro recipe stand out from the rest is the marinade!
This marinade will become a constant in your home, even when you aren’t making these pitas.
Yogurt, lemon, vinegar, garlic, and oregano become an aromatic bath the chicken soaks in before cooking.
Then, throwing them on a grill to get nice and caramelized does the trick! Wrapping that delicious juicy chicken inside a pita alongside tzatziki and fresh veggies makes a refreshing and tasty dinner you’ll want to make week after week.
Ready in just fifteen minutes, these cheese pita pizzas are extremely easy and fun treats to make with kids or just for yourself if you’re craving pizza.
It’s as simple as topping a pita pocket with your favorite tomato sauce, Italian herbs, and mozzarella cheese. Throw that in the oven and: ta-da, you have pizza!
Much more affordable than ordering in take-out from your nearby pizza joint, these little pita pizzas will crush your craving for crispy pizza crust covered in stretchy, gooey cheese.
This recipe will help you get those healthy omega fatty acids in your diet with a delicious tuna salad stuffed inside a whole-wheat pita pocket.
Tuna is mixed with Greek yogurt, mustard, and lemon juice for an extremely quick lunch or dinner.
This recipe has you also add cucumber, cherry tomatoes, and lettuce, but feel free to swap those out for other veggies you have on hand like avocado, onion, celery, or spinach.
Don’t skip the toasting of the pita. It adds a nice crispy texture and toasty flavor that pairs with the tuna well.
Using leftovers is a huge goal for most homes. Throwing away food is wasteful and expensive.
This recipe shows that having pita bread around makes it easy to use up leftover protein and veggies in a way that repurposes the ingredients, so it doesn’t feel like you’re eating the same meal.
You can use any leftover chicken here; I’ve even used BBQ chicken! Stuff that inside a pita pocket with the provided Greek vinaigrette and whatever leftover veggies you have, schmear on some hummus, and you have a new meal!
The reason I love this specific Greek grilled chicken pita recipe is that the rest of the toppings make it easy for someone vegetarian to make a delicious and filling pita as well.
I love to make this when I’ve to have friends over. I’ll just lay out all the ingredients and let everyone DIY their pita pocket.
Thanks to the inclusion of hummus, crispy chickpeas, feta cheese, and a bunch of fresh vegetables, it’s easy for anyone to put together a satisfying pita pocket.
These Italian-inspired pockets are one of my favorite pita sandwich ideas on this list!
The entire family will love them. Who can say no to toasted garlicky bread stuffed with meatballs, prosciutto, cheese, tomato sauce, and mixed peppers?
This is like a supreme pizza mixed with a meatball sub sandwich. How can you beat that?
Pro tip: try brushing your pita with butter melted down with some garlic, it turns your pita pocket into a type of garlic bread, and it is amazing!
If you’re vegan and feel like you’re missing delicious chicken shawarma, this is the recipe for you! In place of the chicken, there is a wonderfully spiced roasted chickpea filling.
Chickpeas are tossed in a mix of savory and warm spices and then roasted with red onion and red pepper.
Filling a pita with that mixture, some hummus, and fresh vegetables is your ticket to a great pita lunch!
Try adding some kalamata olives, vegan feta cheese, and diced cherry tomatoes to add more flavors.
This recipe meal prep is in the title, thanks to the ease and speed of this recipe!
You only need a cutting board and sheet pan to complete this dinner. Minimal dishes are the goal here! I like to use a store-bought pesto for this dinner, but if you have the time and ingredients, you can make your favorite pesto to substitute.
You don’t even need to use the vegetables listed. Any of your favorite roasting vegetables will do well here! Asparagus, green beans, eggplant, the options are vast!
We’ve all done it, bought a whole package of pita bread for one meal, and forgot the rest of the package in the pantry, and it didn’t go nicely.
Okay, well, maybe not all of us have done that, but I have, and I can’t be alone. Wondering what to eat with pita bread leftover from another recipe?
Make this dipping oil! It’s aromatic, filled with herbs, and perfect to dip warm, toasted pita into.
Make a big batch of this, and you will have a delicious snack on-hand anytime you’re hungry.
Another vegetarian take on Greek pita, this time with a very fresh and light version.
Fresh vegetables make up most of the filling with this sandwich: spinach, olives, cucumber, and tomatoes are tossed in a lemony vinaigrette.
I like to add a schmear of hummus for some added protein, and don’t ever skip the fresh basil! It adds a brightness that pairs with lemon and feta cheese beautifully.
These are perfect if you need something that’s both light and healthy and handheld for on the go.
This chicken souvlaki recipe has the most delicious chicken. It is juicy and tender with a delicious bit of char from the grill.
In place of diced tomato and cucumber, a tomato bruschetta includes small diced tomato, red pepper, garlic, olive oil, balsamic, and fresh basil.
All of that is smothered in a perfectly balanced honey mustard aioli. The aioli adds an amazing sweetness with a spicy bite, and the bruschetta is incredibly fresh.
Throw your pita on the grill to heat them to round out the flavors.
These pita pockets remind me of a tuna sandwich, but they have a twist on the flavors that make them more elevated.
Chickpeas and tuna make a great protein combination that is rich in healthy omegas and other nutrients.
Mixing that with crunchy celery, red onions, and Greek yogurt-based dressings gives you a refreshing and balanced stuffing for warm, soft pita bread.
The dressing makes this dish shine. The tang of the yogurt is brought to life with fresh rosemary, thyme, parsley, and lemon juice. Make a big batch and use it on other meals!
You have pita bread, and you have Thanksgiving leftovers. What to make with pita bread and these seemingly mismatched leftovers?
This recipe solves that problem! After trying this sandwich once, you’ll make sure every time you make a turkey dinner. You have pita pockets on hand for the leftovers.
Leftover turkey is mixed with celery and then tossed in a mayo-based dressing. Stuffing that in a pita with cranberry salsa, which is tart, sweet, and spicy, is an amazing combination that livens up those leftovers and repurposes them in a fun way.
This pita pocket is stuffed with a Thai take on a chicken filling. You can use any type of cooked chicken here: shredded, rotisserie, roasted, or grilled.
Toss that with some thinly sliced bell pepper, red onion, carrot, and cucumber, and you have a ton of fiber-filled, nutrient-rich vegetables.
What gives this that Thai food flair is the peanut sauce, chile paste, and cilantro, adding a rich, nutty flavor and some heat.
If you don’t like spicy food, you can skip the chile paste. Enjoy this as a super quick lunch you can throw together in minutes!
This is very similar to other Mediterranean chicken pita pockets, but instead of eating the sandwich like a stuffed pocket, you fold the pita in half and stuff it like a taco. Additionally, instead of lemon juice, we have lime juice which adds a bit of a different flair to the dressing.
If you like spicy food, I recommend adding some finely diced jalapeno into the dressing as well, to add that same spice and heat we look for from a taco!
Another quick and easy meal here, and this is one of the best simple recipes I found!
There are only four ingredients necessary here. Anything else you’d like to add is extra and up to you!
Hummus serves as a pizza sauce and is topped with chicken and cheese. I like to use the recommended combination of feta and cheddar, but you can substitute any of your favorite cheeses here.
If I have fresh herbs around, I like to add those and sometimes a sprinkle of red pepper flake!
These delicious pita pockets remind me of the ham and egg breakfast sandwiches my mom used to make us.
They were special because we only got them when we woke up early enough, which didn’t happen often! Eggs are softly scrambled with melty, gooey cheese and salty ham and then stuffed into a fluffy pita pocket.
This is such a satisfying and homey breakfast; I can’t picture anyone not enjoying this treat.
Make this next time you have pitas in your pantry. You won’t regret it!
- pita bread pockets
- garlic salt
- olive oil
- dried basil
- dried chervil
- ground black pepper
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper. Cut each pita bread into 8 triangle shaped slices, like a pizza or pie.
- In a mixing bowl, combine the oil, pepper, salt, basil, and chervil. Mix until thoroughly combined.
- Lay out the pita triangles on the line baking sheet and brush the oil mixture on each side of each pita.
- Place in the preheated oven until they are lightly browned and crispy, about 7 minutes. These burn quickly, so keep a close eye on them and set a timer!