Mediterranean Slow-Cooked Chicken Quesadillas (Pita Melts)

Mediterranean Slow-Cooked Chicken Quesadillas (Pita Melts)

Tender spiced chicken, melty cheese, and warm pita—an irresistible fusion of Mediterranean and comfort food.

These Mediterranean Slow-Cooked Chicken Quesadillas (Pita Melts) are a delicious mash-up of bold Mediterranean flavors with the cozy melty goodness of quesadillas. Slow-cooked, shredded chicken is seasoned with warm spices, tossed with herbs, olives, and sun-dried tomatoes, then layered with gooey cheese in crispy, pan-grilled pita bread. They’re easy to prep in advance and make for a perfect lunch, dinner, or party bite.

Time Required

Prep Time: 15 minutes

Cook Time (Slow Cooker): 3–4 hours on high or 6–7 hours on low

Quesadilla Assembly & Toasting: 10–15 minutes

Total Time: ~4 hours 30 minutes (hands-on: ~25 minutes)

Ingredients

For the Slow-Cooked Chicken:

1½ lbs (700g) boneless, skinless chicken breasts or thighs

2 tbsp olive oil

3 garlic cloves, minced

Juice of 1 lemon

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

½ tsp coriander

Salt & black pepper, to taste

¼ cup chicken broth or water

Optional: 1 tbsp sun-dried tomato oil (from the jar)

For the Quesadillas (Pita Melts):

4–6 pita breads (or naan or flatbread)

1½ cups shredded mozzarella or provolone cheese

½ cup crumbled feta cheese

¼ cup chopped sun-dried tomatoes

¼ cup sliced Kalamata olives (optional)

2 tbsp chopped parsley or basil

Olive oil or butter, for grilling

Instructions

Slow-Cook the Chicken

Place chicken in the slow cooker.

Add olive oil, garlic, lemon juice, spices, and broth. Toss to coat.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and shreds easily.

Shred chicken using two forks and mix back into the juices.

Prepare the Filling

Stir in sun-dried tomatoes, olives (if using), and herbs.

Taste and adjust seasoning—add a squeeze of lemon or extra herbs if desired.

Assemble the Quesadillas

Cut pita in half to form pockets, or use whole flatbread folded in half.

Fill each with a generous layer of shredded chicken, mozzarella, and a sprinkle of feta.

Grill the Pita Melts

Heat a skillet or grill pan over medium heat. Add a bit of olive oil or butter.

Cook filled pitas for 2–3 minutes per side, pressing gently with a spatula, until crispy and cheese is melted.

Serve

Slice and serve warm. Pair with a side of tzatziki, Greek salad, or tomato cucumber salsa.

Top Tips for Best Results

Use Chicken Thighs for Juicier Meat
Thighs are more forgiving in the slow cooker and stay moist and flavorful.

Toast in a Dry or Lightly Oiled Pan
A cast iron or nonstick pan with a light brushing of olive oil or butter gives the best crisp without making the pita greasy.

Don’t Overstuff the Pitas
A moderate filling ensures even toasting and melting—too much can cause splitting or sogginess.

Drain Excess Liquid from Chicken
After shredding, use a slotted spoon or strain some of the juices so the pitas don’t get too wet.

Use a Sandwich Press or Grill Pan
For even melting and those nice golden grill marks, press them gently while cooking.

Serve Fresh with a Dip
These pair perfectly with tzatziki, roasted red pepper hummus, or a lemon herb yogurt dip for an added Mediterranean punch.

Delicious Variations

Cheese Options

Swap mozzarella with provolone, fontina, or gruyère for extra melt and flavor.

Add goat cheese for a creamy tangy bite.

Flatbread Options

Use naan, lavash, or tortillas if pita isn’t available.

For crunchier results, use flour tortillas and fold into classic quesadilla style.

Spicy Version

Add chopped pepperoncini, jalapeños, or a dash of harissa to the chicken.

Mix Aleppo pepper or red pepper flakes into the filling.

Veggie-Packed Pita Melts

Add roasted or grilled eggplant, bell peppers, mushrooms, or spinach to the filling for extra fiber and flavor.

Garlic-Herb Infusion

Brush the pita or naan with garlic herb butter before toasting for an aromatic crust.

Make It a Wrap or Bowl

Skip the grilling and serve the shredded chicken in a lettuce wrap, grain bowl, or Mediterranean wrap with all the fixings.

Fusion Twist

Top with a dollop of tzatziki guacamole or serve with a side of creamy avocado hummus for a Mediterranean–Mexican mash-up.

Q&A – Frequently Asked Questions

Q: Can I make the chicken ahead of time?
A: Yes! The slow-cooked chicken can be made up to 3 days ahead and stored in the fridge. Reheat gently before assembling the quesadillas.

Q: Can I freeze the chicken?
A: Absolutely. Shredded chicken freezes well for up to 2 months. Thaw in the fridge overnight and reheat before use.

Q: What if I don’t have a slow cooker?
A: You can braise the chicken in a covered pot or Dutch oven at 325°F (160°C) for 1.5–2 hours, or pressure cook it in an Instant Pot for 10–12 minutes with natural release.

Q: Can I make this vegetarian?
A: Yes! Substitute the chicken with spiced chickpeas, lentils, or crumbled tofu sautéed with similar seasonings.

Q: What sides pair well with these pita melts?
A: Serve with:

Tzatziki or garlic yogurt sauce

Tomato cucumber salad or Greek salad

Lemon herb couscous or orzo

Crispy sweet potato wedges or olives

Nutrition Information (Per pita melt – approx. 1 of 6 servings)

Note: Nutrition varies based on pita size, cheese type, and optional fillings like olives or sun-dried tomatoes.

Conclusion

These Mediterranean Slow-Cooked Chicken Quesadillas (Pita Melts) are everything you love about warm, cheesy comfort food—elevated with bold Mediterranean spices, juicy shredded chicken, and fresh herbs. They’re great for meal prepping, family dinners, or even serving at gatherings. Easy to customize and full of flavor, they hit the sweet spot between hearty and healthy.