Introduction

Chicken Pitas with Herby Ranch Slaw are a fresh and flavorful meal perfect for lunch or dinner. Tender, spiced chicken pairs beautifully with a creamy, herb-packed slaw inside warm pita pockets. This easy recipe comes together quickly and is great for a satisfying, wholesome bite.

The image shows two pita sandwiches placed side by side on a shiny foil surface over a white marbled background. Each sandwich has a soft, toasted, slightly charred pita bread folded open, revealing three main layers inside: the top layer consists of golden-brown grilled chicken pieces with visible grill marks, the middle layer is a creamy, white dressing drizzled over the filling, and the bottom layer is a fresh slaw of shredded green cabbage, thin carrot strips, and bits of purple cabbage, all lightly coated with herbs. The texture of the pita is soft with a slight crispness on the edges, and the slaw looks fresh and crunchy, adding color contrast within the sandwiches. 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. In a separate bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat well. Set aside.
Step 3: Heat a skillet or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove and let rest for a few minutes before slicing thinly against the grain.
Step 4: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
Step 5: Stuff each pita with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if you like.
Step 6: Serve the pitas immediately, paired with fries or a fresh salad for a complete meal.

Tips & Variations

For extra smoky flavor, try adding a dash of chipotle powder to the marinade.
Swap the Greek yogurt for mayonnaise to make the slaw creamier if preferred.
Use whole wheat pita pockets for a healthier option.
Add thinly sliced red onion or jalapeños for a spicy kick.
Marinate the chicken longer, up to 2 hours, for deeper flavor.

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 before assembling. Keep pita pockets fresh in a sealed bag at room temperature for 1-2 days. To avoid sogginess, assemble pitas just before serving.

How to Serve

Three flat pita breads folded in half rest next to each other, each filled with two layers. The bottom layer is a mix of shredded green cabbage and thin red onion strips, covered with a creamy white sauce speckled with green herbs. The top layer has pieces of grilled chicken with a golden-brown, slightly charred outside, showing juicy white inside meat. The food sits on a white marbled surface, with a soft natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking it fresh?

Yes, shredded rotisserie chicken works well and saves time. Simply warm the chicken and season it lightly before assembling the pitas.

Is this recipe gluten-free?

The recipe can be gluten-free if you substitute regular pita pockets with gluten-free pita or flatbread options and use gluten-free ranch dressing.