Spinach Artichoke Chicken Stuffed Pita (Print Version)

Warm pita pockets stuffed with creamy spinach, artichokes, and tender chicken filling.

# What You Need:

→ 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
12 - Salt and black pepper to taste

→ Bread

13 - 4 large pita breads, whole wheat or regular

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - 1 lemon, cut into wedges

# Steps:

01 - Set oven temperature to 375°F (190°C).
02 - In a large mixing bowl, combine chicken, artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella, Parmesan, garlic, onion powder, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
03 - Slice each pita bread in half to create pockets for filling.
04 - Generously fill each pita half with the spinach artichoke chicken mixture, distributing evenly.
05 - Place stuffed pitas on a baking sheet lined with parchment paper in a single layer.
06 - Bake for 15 to 20 minutes until the filling is heated through and the cheese is fully melted.
07 - Remove from oven and garnish with chopped parsley. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in 40 minutes with zero stress.
  • The creamy filling stays moist inside the pita, so it actually holds up to being transported or eaten with one hand.
  • High in protein and genuinely satisfying, which means you won't hunt for snacks an hour later.
02 -
  • Drain your artichoke hearts and spinach thoroughly or the filling becomes watery and the pita turns soggy by the time you eat it.
  • Don't overstuff the pitas or they'll burst open during baking—generous is good, but leave a half-inch at the top so things can expand.
03 -
  • Warm your pita briefly in the oven before stuffing—it becomes more pliable and less likely to tear when you open the pocket.
  • Toast the filling with the pitas rather than pre-heating it, so everything finishes hot at the same time and flavors meld together rather than sitting in their separate roles.
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