Chicken Pitas with Herby Ranch Slaw Recipe
Introduction
Chicken Pitas with Herby Ranch Slaw combine tender, flavorful chicken with a creamy, fresh slaw tucked inside soft pita pockets. This simple, satisfying meal is perfect for busy weeknights or casual lunches. The vibrant herbs in the slaw brighten every bite, making it a delightful handheld feast.
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
- Salt and pepper, to taste
- 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. Rub the marinade over the chicken breasts, coating evenly. Let marinate for 10-15 minutes while preparing the slaw.
- Step 2: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro.
- Step 3: In a small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour over the cabbage mixture and toss to coat well. Set aside.
- Step 4: Heat a large skillet or grill pan over medium-high heat. Cook the chicken breasts 6-7 minutes per side until golden and cooked through (internal temperature 165°F/75°C). Remove and let rest a few minutes before slicing thinly against the grain.
- Step 5: Warm pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
- Step 6: Stuff each pita with sliced chicken and a generous portion of herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if desired. Serve immediately.
Tips & Variations
- Grill the chicken instead of pan-cooking for a smoky flavor and charred texture.
- Add sunflower seeds or chopped almonds to the slaw for extra crunch.
- Swap parsley and cilantro with basil, mint, or chives for a different herb profile.
- Make it dairy-free by using non-dairy yogurt and ranch dressing alternatives.
- Try baking the marinated chicken at 375°F (190°C) for 20-25 minutes as a hands-off method.
- Customize with toppings like feta, olives, or a drizzle of tzatziki for a Mediterranean twist.
Storage
Store leftover chicken and slaw separately in airtight containers in the refrigerator. Chicken will keep for 3-4 days, while the slaw is best consumed within 2 days. Reheat the chicken gently in a skillet or microwave before assembling the pitas. The slaw is best served fresh and should not be frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs offer a juicier, more flavorful option. Adjust cooking time to ensure they reach 165°F (75°C) internally.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pita bread or lettuce wraps as a substitute for traditional pita pockets.
PrintChicken Pitas with Herby Ranch Slaw Recipe
Chicken Pitas with Herby Ranch Slaw combine tender, marinated chicken breasts with a creamy, herb-filled ranch slaw, all stuffed inside soft pita pockets. This fresh and satisfying recipe is perfect for quick weeknight dinners, casual lunches, or meal prep, offering a delightful mix of textures and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
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
- Marinate the Chicken: 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 rest for 10-15 minutes to absorb the flavors.
- Make the Herby Ranch Slaw: In a large bowl, mix shredded cabbage, shredded carrots, parsley, and cilantro. In a separate small 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 until fully coated. Adjust seasoning as needed and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove and let rest for a few minutes before slicing thinly against the grain.
- Prepare the Pitas: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable, ready for stuffing.
- Assemble the Chicken Pitas: Stuff each warmed pita pocket with sliced chicken and a generous helping of herby ranch slaw. Add optional toppings like sliced cucumber, tomato, or avocado if desired.
- Serve and Enjoy: Serve the assembled pitas immediately while warm, paired with crispy fries or a light salad for a complete meal.
Notes
- For extra flavor, grill the chicken instead of pan-frying to add smoky char.
- Add crunch to the slaw by mixing in sunflower seeds or chopped almonds.
- Customize toppings with avocado, cucumber, or tomato slices.
- Make it dairy-free by substituting Greek yogurt and ranch dressing with dairy-free alternatives.
- When meal prepping, store chicken and slaw separately to prevent sogginess; assemble just before eating.
- Try swapping parsley and cilantro with basil, mint, or chives for a different herb flavor.
- You can bake the marinated chicken at 375°F (190°C) for 20-25 minutes as an alternative cooking method.
- Chicken thighs can be used instead of breasts; adjust cooking time accordingly.
- For a gluten-free version, use gluten-free pita or lettuce wraps.
- Slaw can be made a day ahead and kept in the fridge up to 2 days.
- Freeze cooked chicken breasts separately for up to 2 months in airtight containers.
Keywords: Chicken Pitas, Herby Ranch Slaw, Easy Dinner, Lunch Recipe, Healthy Chicken Pita, Chicken Sandwich, Greek Yogurt Slaw
