Cooler Greek Pita Bento

Ingredients

Before making cooler greek pita bento, pull the ingredients below and leave room for about 20 minutes.

• 4 pita breads, cut into wedges
• 2 cups cooked chicken, cubed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta
• 1/2 cup kalamata olives, optional
• 1 cup hummus
• 1/2 cup tzatziki

How to Make It

Use cooler greek pita bento as a practical dinner, not a cooking performance that steals the evening.

• Cut the pita into wedges and stack them in one section of each box.
• Toss the chicken, cucumber, and tomatoes together and divide among the boxes.
• Add a small pile of feta and a few olives if using.
• Spoon the hummus and tzatziki into separate lidded cups.
• Pack each box and chill until you load the cooler.

Pack It Cold and Tidy

Chicken, feta, and tzatziki all need to stay cold, so this box belongs against an ice pack.

• Nestle the boxes against two ice packs in an insulated bag
• Keep cold food at 40F or below, and do not leave it out longer than 2 hours
• Keep the tzatziki sealed and cold until serving

What Stays Crisp (and What Gets Soggy)

Dips are the soggy-maker here, so keep them apart until it is time to eat.

• Pack the pita wedges dry and separate so they stay soft, not mushy
• Keep the hummus and tzatziki in their own cups for dipping at the field
• Add the cucumber and tomatoes the morning of so they stay crisp
• Serve with: a clementine, grapes

Parent Tip

Salt the diced cucumber and pat it dry first so it does not water down the box.