Introduction

These Chicken Pitas with Herby Ranch Slaw are a fresh and flavorful meal perfect for any day of the week. Juicy, spiced chicken pairs beautifully with a creamy, herb-packed slaw, all tucked into soft pita pockets. Quick to make and satisfying to eat, they’re great for lunch or dinner.

The image shows three soft pita breads folded over a filling. Each pita is slightly toasted with light brown spots. Inside, there are thick pieces of grilled chicken with a golden brown color and visible herbs on the surface. Under the chicken, there is a layer of shredded lettuce mixed with small pieces of orange carrot and coated in a creamy white sauce with green herbs. The sandwiches rest on a white marbled surface. 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, mix olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice to create the marinade.
Step 2: Rub the marinade over the chicken breasts, coating evenly. Let them marinate for 10–15 minutes while preparing the slaw.
Step 3: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and chopped cilantro.
Step 4: In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
Step 5: Pour the dressing over the cabbage mixture and toss to coat well. Adjust seasoning with salt and pepper as needed, then set aside.
Step 6: Heat a large skillet or grill pan over medium-high heat. Cook the chicken breasts for 6–7 minutes on each side until golden and cooked through (internal temperature 165°F/75°C).
Step 7: Remove chicken from heat and let rest for a few minutes. Slice thinly against the grain.
Step 8: Warm the pita pockets in a dry skillet for 1–2 minutes until soft and pliable.
Step 9: Stuff each pita with sliced chicken and a generous portion of herby ranch slaw. Add optional toppings if desired.
Step 10: Serve immediately, paired nicely with fries or a light salad.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder to the chicken marinade.
Swap Greek yogurt for mayonnaise in the slaw for a richer texture.
Add thinly sliced red onion or jalapeño to the slaw for a bit of bite and color.
Use whole wheat or gluten-free pita pockets as needed for dietary preferences.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave before assembling. Keep pita pockets wrapped at room temperature or lightly warm before serving for best texture.

How to Serve

The image shows three soft pita sandwiches lined side by side, each filled with layers of ingredients. The base layer inside each pita is shredded lettuce mixed with small orange pieces and creamy white sauce dotted with green herbs, giving it a fresh and light texture. On top of this, there are thick slices of grilled chicken with a slightly crispy, seasoned orange-brown surface and juicy white inside, arranged to show their texture. The pita bread itself is white with light brown toasted spots and is folded gently to hold the fillings. The whole scene is set on a white marbled surface. 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 chicken for this recipe?

Yes, boneless chicken thighs can be used instead of breasts for juicier results. Adjust cooking time slightly depending on thickness.

How do I make the slaw ahead of time without it getting soggy?

Prepare the slaw and dressing separately and combine just before serving. If mixing early, use less dressing initially and add more as needed to keep it crisp.