Introduction

Chicken Pitas with Herby Ranch Slaw combine juicy, flavorful grilled chicken with a fresh, tangy slaw tucked inside soft pita pockets. This recipe is perfect for a quick weeknight dinner or an easy lunch that feels both satisfying and vibrant.

Two pita pockets filled with grilled chicken pieces and creamy coleslaw with shredded cabbage and carrots. The chicken is golden brown with grill marks, placed on top of the fresh coleslaw inside soft, slightly toasted pita bread. The pitas are resting on shiny aluminum foil on a white marbled surface. The whole scene looks warm and inviting. 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 evenly over the chicken breasts and let them marinate for 10-15 minutes while you prepare the slaw.
Step 3: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro.
Step 4: In a separate 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 until the slaw is well-coated. Adjust seasoning as needed and set aside.
Step 6: Heat a skillet or grill pan over medium-high heat and cook the chicken breasts for 6-7 minutes per side, until golden and cooked through (165°F/75°C internal temperature).
Step 7: Remove the chicken and let it rest for a few minutes before slicing 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 like cucumber, tomato, or avocado if desired.

Tips & Variations

For extra flavor, marinate the chicken for up to 2 hours in the fridge before cooking.
Swap Greek yogurt for mayo in the slaw dressing for a creamier texture.
Add a pinch of cayenne pepper to the marinade for a spicy kick.
Use whole wheat or gluten-free pita pockets to accommodate dietary preferences.

Storage

Store any leftover cooked 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 pitas again. Keep the pita bread at room temperature and warm just before serving for the best texture.

How to Serve

The image shows three soft pita sandwiches stacked close together, each filled with grilled chicken pieces that have a golden-brown crust with some herbs visible. Below the chicken is a creamy, green herb sauce mixed with shredded lettuce and thin slices of red onion, creating a fresh and colorful filling. The pita bread is lightly toasted with brown spots, folded over the filling, and all sandwiches are placed 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 make the slaw ahead of time?

Yes, the herby ranch slaw can be made a few hours in advance and stored in the fridge. This allows the flavors to meld, but keep it chilled until ready to serve to maintain freshness.

What can I use instead of pita bread?

You can substitute pita pockets with flatbreads, tortillas, or even sandwich wraps, depending on your preference or what you have on hand.