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Chicken Pitas with Herby Ranch Slaw

Chicken pitas with herby ranch slaw on white plate with fresh vegetables
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Tender, seasoned chicken combined with refreshing, creamy herby ranch slaw, all wrapped in soft pita for a perfect handheld meal. Ready quickly for busy weeknights.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice
  • 2 cups shredded cabbage (green, purple, or mix)
  • 1 cup shredded carrots
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/3 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

  1. In a small bowl, mix together olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Rub the marinade over chicken breasts, ensuring even coating. Let marinate 10-15 minutes.
  2. In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro.
  3. In a small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
  4. Pour the dressing over cabbage mixture and toss until well-coated. Adjust seasoning with salt and pepper if needed. Set aside.
  5. Heat a large 12-inch skillet or grill pan over medium-high heat. Cook chicken breasts 6-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/75°C).
  6. Remove chicken from pan and let rest 3-5 minutes before slicing thinly against the grain.
  7. Warm pita pockets in a dry skillet 1-2 minutes until soft, pliable, and slightly warm to the touch.
  8. Slice cooked chicken breasts and stuff each pita pocket with generous portion of chicken and herby ranch slaw. Optionally add cucumber, tomato, or avocado.
  9. Serve immediately while warm.

Notes

  • Chicken thighs can be used instead of breasts for juicier option. For gluten-free, use gluten-free pita or lettuce wraps.
  • Slaw can be prepared a day ahead and stored in fridge up to 2 days. Store-bought ranch dressing works well.
  • Experiment with herbs like dill, basil, or mint. Add chili powder or cayenne to marinade for spicier version.
  • Grill chicken for extra smoky flavor or bake at 375°F (190°C) for 20-25 minutes as alternative.

Nutrition

Find it online: https://www.benefitiany.com/chicken-pitas-with-herby-ranch-slaw/