Introduction

Chicken Pitas with Herby Ranch Slaw offer a fresh and flavorful twist on a classic handheld meal. Juicy, spiced chicken pairs perfectly with a creamy, herb-packed slaw, all wrapped in soft pita pockets. It’s a quick and satisfying dish ideal for lunch or dinner.

Two flatbreads are folded and filled with grilled chicken pieces on top and a layer of creamy coleslaw made of shredded green and purple cabbage with orange carrot sticks underneath. The flatbreads have some brown grilled spots and a soft, slightly fluffy texture. The sandwiches are placed side by side on a white marbled surface with a bit of aluminum foil underneath. The colors show warm brown from the chicken, creamy white and green from the slaw, and light beige from the flatbread. 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 mixed)
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
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 this marinade evenly over the chicken breasts. Let them marinate for 10-15 minutes while you prepare the slaw.
Step 2: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro.
Step 3: In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
Step 4: Pour the dressing over the cabbage mixture and toss well to coat. Adjust seasoning if needed, then set aside.
Step 5: Heat a large skillet or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
Step 6: Remove the chicken from the pan and let it rest for a few minutes before slicing thinly against the grain.
Step 7: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
Step 8: Stuff each pita with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if desired.
Step 9: Serve immediately while warm, alongside crispy fries or a simple salad for a full meal.

Tips & Variations

For extra flavor, marinate the chicken for up to an hour if time allows.
Use Greek yogurt for a lighter slaw, or substitute with mayo for a richer taste.
Try adding a pinch of cayenne to the slaw dressing for a subtle spicy kick.
Swap pita pockets with flatbreads or wraps for an alternative presentation.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warm, then assemble the pitas fresh to keep the slaw crisp. Avoid reheating the slaw to maintain its texture and flavor.

How to Serve

Three soft, slightly charred flatbreads folded into tacos rest on a white marbled surface. Inside each, there is a bottom layer of shredded green lettuce mixed with thin slices of purple onion, covered in a creamy white sauce speckled with green herbs. On top of the lettuce, there are several pieces of grilled chicken with a golden-brown crust, showing a juicy texture inside. The tacos are arranged side by side, showcasing the colorful layers inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken makes a convenient shortcut and works well with the herby ranch slaw for this recipe.

Is this recipe suitable for meal prep?

Absolutely. Store the cooked chicken and slaw separately and assemble the pitas just before serving to keep everything fresh and tasty.

Chicken Pitas with Herby Ranch Slaw Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Delicious and healthy Chicken Pitas with Herby Ranch Slaw feature tender marinated chicken breasts cooked to perfection and stuffed into soft pita pockets with a refreshing, creamy slaw made from fresh herbs, cabbage, and carrots. This easy-to-make recipe balances vibrant flavors and textures, perfect for a quick lunch or light dinner.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
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, 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, ground cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts and let them sit 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 cilantro. In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss well to coat. Adjust seasoning as needed and set aside.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken breasts in the pan and cook for 6-7 minutes on each side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken and let it 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 flexible.
Assemble the Chicken Pitas: Stuff each warmed pita pocket with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado as desired.
Serve and Enjoy: Serve the chicken pitas immediately while warm. Pair with a side of crispy fries or a fresh salad for a complete and satisfying meal.

Notes

Letting the chicken rest after cooking ensures juicier slices.
Use fresh herbs for the best flavor in the slaw.
You can substitute the Greek yogurt for mayonnaise for a richer slaw.
To save time, prepare the slaw ahead of time and refrigerate.
Pitas can be warmed in the oven wrapped in foil if you prefer.

Keywords: chicken pitas, herby ranch slaw, healthy chicken recipe, easy chicken pita, Greek yogurt slaw, quick chicken dinner, stovetop chicken recipe