Introduction

Chicken Pitas with Herby Ranch Slaw offer a delicious, fresh twist on a classic pita sandwich. Tender, spiced chicken pairs perfectly with a creamy, vibrant slaw packed with fresh herbs and crisp vegetables. This easy recipe makes a satisfying meal that’s great for lunch or dinner.

Three soft white pita breads are folded in half, each filled with layers of grilled chicken pieces that have a golden brown, slightly charred skin. Beneath the chicken, there is a thick layer of shredded lettuce mixed with thin slices of red onion and small bits of orange carrot, all coated in a creamy green herb dressing. The pitas are placed closely together on a white marbled surface, showing the fresh and hearty filling inside. The image looks bright and close up, showing the texture of the grilled chicken and the creamy salad inside the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon lemon juice
2 cups shredded cabbage (green, purple, or a mix)
1 cup shredded carrots
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
⅓ cup plain Greek yogurt (or mayo)
2 tablespoons ranch dressing
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
4 pita pockets
Optional toppings: sliced cucumber, tomato, or avocado

Instructions

Step 1: In a small bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts and let them sit for 10-15 minutes.
Step 2: In a large bowl, mix shredded cabbage, shredded carrots, parsley, and cilantro.
Step 3: In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour over the cabbage mixture and toss well to coat the slaw. Set aside.
Step 4: Heat a skillet or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
Step 5: Remove the chicken from the heat and rest for a few minutes. Then slice thinly against the grain.
Step 6: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
Step 7: Stuff each pita with sliced chicken and a generous portion of the herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if desired.
Step 8: Serve the pitas immediately, perfect with fries or a light salad for a complete meal.

Tips & Variations

For extra flavor, marinate the chicken for up to 2 hours in the fridge before cooking.
Swap Greek yogurt for mayonnaise if you prefer a richer slaw.
Add a squeeze of fresh lemon juice to the slaw just before serving for added brightness.
Use whole wheat or gluten-free pita pockets for a healthier or dietary option.
Grill the chicken outdoors for a smoky, charred flavor instead of cooking in a skillet.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. Assemble pitas fresh to keep them from getting soggy. The slaw can be enjoyed cold or at room temperature.

How to Serve

The image shows two pita pockets filled with layers of grilled chicken pieces that are golden brown with grill marks, resting on a bed of creamy coleslaw made from shredded green and purple cabbage and thin carrot strips coated in a light white dressing. The pita bread is slightly toasted with a light brown char on the edges. The sandwiches are placed on crumpled aluminum foil with the background of a white marbled surface visible behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, you can substitute chicken breasts with turkey, pork, or even grilled shrimp. Adjust cooking times accordingly to ensure the meat is fully cooked.

How can I make this recipe vegetarian?

Replace the chicken with grilled or roasted vegetables like zucchini and bell peppers, or use a plant-based protein such as tempeh or tofu seasoned with the same spices.