Spinach Artichoke Chicken Stuffed Pitas

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Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half on a wood platter with filling oozing out.  In the back is a small bowl of crema.
Hand holding half of a Spinach Artichoke Chicken Stuffed Pita that's grilled.  The other half is sitting on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Get ready for a crazy-delicious grilled, stuffed pita sandwich to surpass all other sandwiches!  You will never want to eat a pita that isn’t seared in butter again.  These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic are sauteed with chopped artichoke hearts, then fresh baby spinach is added and cooked down with broth.  Finally, shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling.  If that isn’t enough….the pitas are coated in butter and seared in a pan for a crispy, crunchy, and buttery outside.  As you bit through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

You’re welcome!

SO EASY TO MAKE AHEAD!

This is an incredibly easy-to-make recipe that you can prepare entirely ahead and then just grill off before dinner. A way to make this recipe – and many other recipes – even easier, is to use precooked chicken from the deli or rotisserie or leftover chicken.  Click here to get 30 More Leftover Protein Dinner Ideas

HEALTHY VEGGIES!

While this recipe definitely has some indulgent cheese, it’s also packed with healthy chicken and veggies.  Artichokes provide fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few!  I love to use artichokes in salads, but also cooking them in other dishes, such as Skillet Artichoke Chicken with Sun Dried Tomatoes.  One of my favorite appetizers to make ahead and serve to friends (or just me!) is Bruschetta Topping with Tomato, Artichoke, and Goat Cheese.

Everyone knows that spinach is good for you!  It provides Vitamins A, C, and K1, as well as protein, fiber, Iron, Folic Acid, and calcium.  My favorite recipes to add spinach to is Walnut Sauce with Ricotta and Spinach.  I also love it in Creamy Ground Chicken Tomato Soup!

Women need, on average, 50-60 grams of protein per day, though everyone’s exact needs are determined by a variety of factors including activity level.  This recipe delivers a whopping 46g of protein, so it’s a great way to get much of your daily protein needs!*  Scroll down to the bottom of the post for more on the nutrition content for this recipe.

*Consult with your medical provider for your specific dietary needs.

Spinach Artichoke Chicken Stuffed Pita is grilled and cut in half, then stacked on a wood platter with filling oozing out.  In the back is a small bowl of crema.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a large sheet pan (I use a 17×11) and a small-medium pot with lid for the quinoa.

You need a sheet pan to roast t…. and a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR SPINACH ARTICHOKE CHICKEN PITAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The first thing you want to do is cook and shred the chicken. You can save time by buying already roasted or grilled chicken.  The deli will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

If you’re doing it from scratch, you can season with salt and pepper and bake them in a 400 F degree oven for 20 minutes or until internal temp reaches 165 degrees F.   When the chicken is cool enough to handle, shred it into bite-size pieces.

Next, prep the onion and garlic, as well as the artichoke hearts.  Clean the spinach leaves if needed.  Measure the salt and pepper.

Finally, mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside.

COOK & ASSEMBLE 

NOTE: You can make the filling ahead and store in the fridge to fill the pitas later. 

For the filling, the onions and garlic are sauteed and then the artichoke hearts and baby spinach are added. Cook until the spinach leaves wilt down. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick.

Hand adding minced garlic to cooking onions in a pan for the Spinach Artichoke Chicken filling that will be stuffed into pitas and then grilled.

Fresh Baby spinach overflowing in a pan as it starts to cook into the Spinach Artichoke Chicken filling. It will be the stuffing into pitas.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Remove from the heat and stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.

Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.

Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

RECIPE FAQS

Can I use pre-cooked chicken?

Yes!  You can use leftovers, so make sure to always think about how to use leftover chicken ahead of time.  Make one or two extra breasts so you have them on hand.  You can also buy already roasted or grilled chicken.  The deli counter will often have grilled chicken and bigger stores have rotisserie chickens.  Both are great as you can simply shred them and you’re all set.

Can I use powdered garlic instead of fresh?

Fresh will always deliver the deepest flavor.  But if you only have garlic powder on hand, then you can use 1 teaspoon of garlic powder.

Can I make this ahead and freeze?

The Spinach, Artichoke, Chicken filling can be made in advance and frozen.  You can then defrost it in the refrigerator.  Once defrosted, make sure to remove any liquids that separated out and then stir the mixture well before adding to the pitas.  You could also fill the pitas and grill/sear them, then wrap individually in aluminum foil and freeze.  To reheat the stuffed pitas from the freezer, preheat the oven to 350 F degrees.  Take the wrapped pitas directly from the freezer to the oven and bake for 20 minutes until hot in the center.

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Healthy Spinach Artichoke Chicken Stuffed Pitas

These Spinach Artichoke Chicken Stuffed Pitas are an ooey-gooey-delicious family dinner!  If you love spinach artichoke dip, this stuffed pita will blow your mind.  Onions and garlic, chopped artichoke hearts, and baby spinach cooked down with broth.  Then shredded cheddar cheese is melted in and chicken mixed in for the perfect pita filling. Then the pitas are seared in a pan with butter for a crispy, crunchy, and buttery outside.  As you bite through the crunchy outside, the creamy and cheesy insides ooze out for messy YUM! 

Course Main Course
Cuisine American, Mediterranean
Keyword artichoke, chicken, healthy dinner, healthy lunch, pitas, sandwich, spinach
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 602 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 12 ounces Chicken Breasts boneless and skinless
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Filling

  • 1/2 cup Onion, diced
  • 1 clove Garlic, minced
  • 14 ounces Artichoke Hearts packed in water
  • 5 ounces Baby Spinach Leaves
  • 1 cup Chicken Broth
  • 2 Tablespoons Cornstarch
  • 1/2 cup Milk (I used 1%)
  • 8 ounces Shredded White Sharp Cheddar
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

Other

  • 4 Pitas, 6-inch round
  • 2 Tablespoons Butter

Instructions

Prep Ahead Steps

  1. ROAST CHICKEN. Preheat the oven to 400 F degrees. Put the chicken breast on a baking sheet and rub with a drizzle of Olive Oil and dash of salt and pepper. Bake in the oven for 20 minutes or until internal temp reaches 165 degrees F. When the chicken is cool enough to handle, shred it with your fingers.

  2. MAKE SLURRY. Mix the cornstarch into cold milk until completely dissolved. Set aside.

  3. PREP VEGGIES. Dice the onion and mince the garlic. Chop the artichoke hearts.

    Prepped ingredients on counter for Spinach Artichoke Chicken Stuffed Pitas. From left top to right: chopped artichoke hearts, baby spinach leaves, diced onion, minced garlic, salt and pepper.

Cooking and Assembly Steps

  1. MAKE THE FILLING. To a preheated large skillet on Medium-Low, add the olive oil and then the onions. Cook for about 3 minutes, stirring so they don't burn. Add the garlic, artichoke hearts, and baby spinach. Cook while stirring gently for 3-4 minutes to wilt the spinach leaves. Stir in the broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Remove from the heat.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.
  2. ADD CHEESE AND CHICKEN. While off the heat, stir in the shredded cheese until fully combined. Then mix in the shredded chicken. Taste for seasoning and add salt and pepper as needed.

    Spinach Artichoke Chicken filling in a large pan on stove for stuffing into pitas and then grilling.
  3. FILL PITAS. Using scissors or a knife, cut off or slice through one side of the pita to create a hole large enough to fill the entire pita. Gently divide the filling in the pan into 4 sections to ensure each pita is filled evenly. Then using a spoon, fill the 4 pitas with the filling. Butter the outside of both sides of each pita.

    Spoon adding Spinach Artichoke Chicken filling to a cut open pita with pan of filling off to the side.
  4. SEAR OR GRILL PITAS. Preheat a clean frying pan or grill on medium-high heat. Add the buttered pita to the pan and let sear. Cover if needed to melt the filling inside. Gently flip the pita to grill the other side. Do this for all filled pitas. Cut in half and serve!

    Spinach Artichoke Chicken Stuffed Pita grilling on a round grill pan on the stove.

Recipe Video

Recipe Notes

  1. To save time on the chicken, you can of course use leftovers.  You can also usually find already grilled chicken at the deli counter.  Or you can buy a rotisserie chicken!  
  2. For the artichoke hearts, I used canned hearts in water. You can also use frozen, but thaw them out in the fridge the night before you use them.
  3. For the milk, I used 1%, but you can use any milk that you prefer.
  4. You can replace the cheddar cheese with manchego, jack, gruyere, gouda, or mozzarella.  All will work well.

Turkey Moroccan Meatballs Stuffed Pitas with Hummus

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Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

Hello, Beautiful!  Yep, these are some beautiful – and irresistible I might add – Moroccan Meatballs Stuffed Pitas!  They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Moroccan Meatball Stuffed Pitas are incredibly easy to make, fun to stuff, and so delicious to eat.

The truth is, I haven’t made many Moroccan dishes, but one of the easiest ways to change up a dinner rut is to add new and different flavors.  Making meatballs from ground turkey instead of beef and adding new and different spices does just that!

So, what led me to Morocco you ask?  Well, I’ve been a little bit obsessed with ginger.  But when cooking with it, always find myself making some type of ginger stir fry.   So I really wanted to find a new way to use it, a new cuisine other than Asian.  Moroccan cuisine is known for its warm spices, one of which is ginger!  And the rest, as they say, is history…or in this case, MEATBALLS!

Oh, and in case I have intrigued you with ginger stir fry, check out these amazing recipes!

Moroccan Meatball Stuffed Pitas on a plate. They are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.

PREP AHEAD FOR YOUR MOROCCAN MEATBALLS PITAS

While there are a few delicious components to these beautiful stuffed pitas, it all starts with the turkey meatballs.  The spices that give them that warm Moroccan flare are garlic, ginger, turmeric, coriander, and cayenne.

To ensure that all of these spices are evenly distributed into every single meatball, I like to first mix them with the egg to create the wet mixture.

Then, I mix them into the ground turkey with the parsley and bread crumbs.

Next, roll into small 1 inch meatballs.  You should get about 26 meatballs, so with 3-4 meatballs per pita, you get 7-8 half pitas stuffed!  Perfect for a family of 4-5 people.

Next comes the homemade Hummus!  This hummus is so simple and just lets the chickpeas do their job – taste amazing!  For this recipe, put the clove of garlic, the olive oil, and water into a food processor until smooth.  Then add the drained chickpeas and blend until smooth.  That’s it!

The yogurt sauce is equally as easy to make!  Just lemon zest, a little lemon juice, parsley, salt, and pepper.

COOK & ASSEMBLE YOUR MOROCCAN MEATBALL PITAS

First, cook them under the broiler for 5-6 minutes until they start to brown on top.

Then move them down to center rack and turn the oven to 375 to bake for 15 minutes.  They should be golden brown from the turmeric and other spices when done.

Next, warm up the pitas in the oven and start filling.  First fill with the hummus, add 3-4 meatballs, top with the lemon yogurt sauce, garnish with parsley and ENJOY!

 

Moroccan Meatball Stuffed Pitas

Moroccan Meatball Stuffed Pitas are filled with homemade hummus, moist turkey meatballs made with warm Moroccan spices like ginger, turmeric, and coriander, and then topped with creamy, fresh and bright lemon yogurt sauce.  Easy, Fun, Delicious, and Good for You!

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 465 kcal
Author Carrie Tyler

Ingredients

Moroccan Turkey Meatballs

  • 1 lb White Meat Ground Turkey, free range, raised without antibiotics
  • 3/4 cup breadcrumbs
  • 1 Egg
  • 2 cloves Garlic
  • 3 tsp Ginger, minced
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cayenne Pepper
  • 2 Tbls Parsley, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper
  • 1 tsp Extra Virgin Olive Oil

Hummus

  • 1 can Chickpeas
  • 1 Tbls Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1/4 cup water

Lemon Yogurt Sauce

  • 5 oz Plain Greek Yogurt
  • 1 Lemon
  • 1 tsp Parsley, finely chopped
  • 1/4 tsp Salt
  • Fresh Ground Pepper, to taste

Other

  • 4 Pita Breads, cut in half
  • 2 Tbls Parsley, chopped for garnish

Instructions

Prep-Ahead: Ingredients

  1. Mince 2 cloves garlic.

  2. Peel and mince about 1 inch piece of ginger to get 2 tsp.  

  3. Chop 5 tbls parsley...2 tbls for the meatballs, 1 tbls for the lemon yogurt sauce, 2 for garnish.

Prep-Ahead: Meatballs

  1. To a small mixing bowl, add 1 egg, the 2 cloves minced garlic, 2 tsp minced ginger, 1/2 tsp Turmeric, 1 tsp Ground Coriander, 1/2 tsp Cayenne Pepper, 1/2 tsp salt, 1/2 fresh ground pepper.  Mix together thoroughly with a fork.

  2. To a large mixing bowl, add the Ground Turkey, the egg and spice mixture, the 2 Tbls chopped parsley, and the 3/4 cup bread crumbs.  Using your hands or a large fork, mix to thoroughly combine.

  3. Make small meatballs that are about an inch in diameter.  Recipe makes approximately 26 meatballs.  At this point, you can store them in the fridge, freeze them or cook them.

Prep-Ahead: Hummus and Yogurt Sauce

  1. To a food processor, add 1 clove garlic, 1 tbls extra virgin olive oil, 1/4 tsp fresh ground pepper, and 1/4 cup water. Blend until smooth.  Rinse and drain 1 can of chickpeas.  Add them to the food processor and blend until smooth.

  2. Zest the entire lemon, then quarter.  To a small bowl, add the yogurt, the lemon zest and the juice from 1 quarter of the lemon.  Add 1 tsp chopped parsley.  Mix and then add salt and fresh ground pepper to taste.

Cook and Assemble

  1. Preheat oven to 375 degrees F.  Drizzle a tsp of olive oil on a large sheet pan and rub it around to coat the bottom.

  2. Turn the oven setting to broil and place the turkey meatballs under the broiler for 5-6 minutes or just until starting to brown.

  3. Then move down to center rack and turn oven setting back to Bake at 375 degrees.  Bake for 15 minutes until internal temp reaches 165.

  4. Wrap pitas in aluminum and put in the oven to warm for the last 10 minutes of the meatball cooking time to warm through.

  5. Open the Pita Pocket, add the hummus, then the meatballs, top with yogurt sauce and parsley, and Enjoy!