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From Tundra to Table - Quick and Easy Ptarmigan Pitas!

From Tundra to Table - Quick and Easy Ptarmigan Pitas!

Some beautiful ptarmigan breasts and our ingredients on standby! Hunting is my passion, for sure. But I also love to cook. Thankfully, there’s a whole lot of crossover between the two. In fact, most of my recipes are inspired by healthy, delicious, and sustainable ingredients that won’t take half a day to cook and can be found at any grocery store.

This quick and easy Ptarmigan Pita recipe is one I often use for lunches and it only takes about 15 minutes from prep to prepared. It also follows the Mediterranean Diet, is low in carbs, and full of great nutrients. Check it out!

Ptarmigan Pitas

Careful with your pita! Opening the top to get your ingredients inside is the trickiest part.


15 minutes


2 Pitas


  • 2 whole-wheat pitas 4 ptarmigan breasts (they are quite small!)
  • olive oil
  • 1 container non-fat plain greek yogurt
  • 1/3 cup feta cheese
  • 1/2 cucumber - cut into strips
  • 1/2 avocado - thinly sliced
  • 1 lemon
  • diced Kalamata olives
  • diced sun-dried tomatoes
  • diced green peppers
  • cilantro green onions
  • red pepper flakes
  • lemon pepper

A healthy and delicious dressing, packed with Mediterranean flavor.


  1. Prep your ingredients: dice your olives, sun-dried tomatoes, and green peppers. Cut your cucumber into thin strips and your avocado into thin slices.

  2. Coat your favorite skillet with olive oil and heat over medium heat. Cook the ptarmigan breasts until browned, about 5 minutes tops since they’re so small and thin. Season with salt, lemon pepper, and squeezed lemon to your personal tastes.
  3. Cut 1 inch off the top of the pits and separate them to make a pita pouch. Be very careful not to tear the pita!

  4. Create your dressing: Combine yogurt, feta, and lemon juice from half a lemon and mix. Season to your taste with pepper and lemon pepper and garnish with cilantro. Line one side of your pita with the dressing.

  5. Slide in the cooked ptarmigan breasts on top of the dressing and add the cucumber and avocado. Garnish your nearly completed pita with cilantro and your diced olives, tomatoes, and peppers.

  6. Squeeze a small amount of lemon juice over the opening and serve!

About the Author

Kirstie Pike

Kirstie Pike is the founder and CEO of Prois Hunting & Field Apparel for Women, the leading edge for women’s performance hunting gear for nine years and running.
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