Chicken Pitas with Herby Ranch Slaw Recipe
This Chicken Pitas with Herby Ranch Slaw recipe combines tender, spiced chicken breasts with a fresh and creamy herby ranch slaw, all stuffed into soft pita pockets. Perfect for a flavorful and healthy lunch or dinner, this dish features a vibrant mix of herbs and vegetables that complement the smoky, citrus-marinated chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Chicken:
- 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
For the Herby Ranch Slaw:
- 2 cups shredded cabbage (green or 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
- Salt and pepper, to taste
For Assembling:
- 4 pita pockets
- Optional toppings: sliced cucumber, tomato, or avocado
Instructions
- Prepare the Chicken: In a bowl, mix olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice. Coat the chicken breasts evenly with the marinade and let them sit for at least 15 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing.
- Make the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro. In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated.
- Assemble the Pitas: Cut the cooked chicken into strips. Slice open each pita pocket and stuff with chicken strips and a generous amount of herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado if desired.
- Serve: Serve the assembled chicken pitas immediately for the best flavor and texture, or wrap them for a convenient on-the-go meal.
Notes
- Marinate chicken for longer, up to 1 hour, for deeper flavor.
- Use Greek yogurt instead of mayo for a lighter slaw.
- Optional fresh herbs like dill can be added to the slaw for extra aroma.
- Warm pita pockets slightly before assembling for a softer texture.
- Leftover grilled or roasted chicken can be used to speed up preparation.
