Chicken Pitas with Herby Ranch Slaw Recipe
Delicious and healthy Chicken Pitas with Herby Ranch Slaw featuring tender, seasoned chicken breasts wrapped in soft pita pockets with a crunchy, creamy slaw bursting with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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
- 1/3 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 mixture to ensure a flavorful base.
- Cook the chicken: Heat a skillet over medium heat and cook the chicken breasts for about 6-7 minutes per side or until fully cooked through and no longer pink inside. Remove from heat and let rest for a few minutes, then slice thinly.
- Make the herby ranch slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro. In a small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the vegetables and toss well to combine.
- Assemble the pitas: Warm the pita pockets slightly to make them pliable. Open each pita and stuff with sliced chicken and a generous amount of the herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado as desired.
- Serve: Serve the stuffed pitas immediately while the chicken is warm and the slaw is crisp and flavorful. Enjoy as a satisfying main course or a hearty lunch.
Notes
- For a quicker meal, use pre-cooked rotisserie chicken and skip the cooking step.
- You can substitute ranch dressing with a vegan alternative to make the slaw dairy-free.
- Adjust the seasoning of the chicken marinade to taste by adding chili powder or cayenne for heat.
- Warm the pita pockets in a dry skillet or microwave for about 15 seconds to make them easier to fold.
- Leftover chicken and slaw can be stored separately in the fridge for up to 3 days.
