Grecian Gold Medal Pitas

Pitas filled with chicken tenders, yogurt, feta, sun-dried tomatoes, artichoke hearts and lettuce create this delicious Grecian gold medal recipe.



Chicken tenders, from the deli

3/4 cup

Plain yogurt

1/3 cup

Plain or sun-dried tomato crumbled feta cheese

1/3 cup

Drained jarred marinaded artichoke hearts, rough chopped


Medium size pita pocket bread

1 cup

Rough chopped romaine lettuce


  1. Preheat oven to 350° Fahrenheit.

  2. Place chicken tenders on a large baking sheet. Bake for 8 minutes or until warmed through.

  3. Meanwhile in a small bowl mix yogurt, feta cheese and artichoke hearts.

  4. Slice pita bread in half then fill each half with a chicken tender, spoon yogurt mixture into each and top with lettuce.