Chicken Pitas with Herby Ranch Slaw Recipe
Chicken Pitas with Herby Ranch Slaw is a vibrant and healthy meal featuring tender, spiced chicken breasts paired with a fresh, creamy herby ranch slaw. Wrapped in soft pita pockets and optionally topped with crunchy cucumbers, juicy tomatoes, or creamy avocado, this recipe is perfect for a quick lunch or light dinner. The zesty, smoky flavors of the marinated chicken blend beautifully with the crisp, herb-laden slaw for a refreshing and satisfying handheld dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- 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, mix olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice to create the marinade. Rub this mixture evenly over the chicken breasts and let them marinate for 10-15 minutes to absorb the flavors.
- Make the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and chopped 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 well-coated; adjust seasoning if needed. Set aside to allow flavors to meld.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side until golden brown and fully cooked through—an internal temperature of 165°F (75°C) ensures safety. Remove the chicken and let it rest a few minutes before slicing thinly against the grain to maintain tenderness.
- Assemble the Pitas: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable for easy stuffing. Slice the rested chicken and stuff each pita pocket generously with sliced chicken and the herby ranch slaw. Optionally, add toppings such as sliced cucumber, tomato, or avocado for extra freshness and texture.
- Serve: Serve the assembled chicken pitas immediately while warm, ideally accompanied by a side of crispy fries or a light salad for a complete, balanced meal.
Notes
- Marinating the chicken for longer than 15 minutes (up to 2 hours) can enhance flavor but avoid marinating overnight to maintain texture.
- Use Greek yogurt in the slaw dressing for a lighter, tangier alternative to mayonnaise.
- Feel free to substitute fresh herbs based on availability—basil or mint can also complement the slaw nicely.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to guarantee safety.
- Warming the pita pockets makes them more flexible and less likely to tear when stuffing.
Keywords: Chicken Pitas, Herby Ranch Slaw, Healthy Chicken Recipe, Pita Sandwich, Easy Lunch, Weeknight Dinner, Greek Yogurt Slaw
