Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 pita breads
- 1 cup shredded lettuce
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped fresh herbs (parsley, cilantro, dill)
- 1/2 cup ranch dressing
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning mixture evenly over the chicken breasts. Place the chicken on a baking sheet lined with parchment paper or a silicone mat. Roast for 20-25 minutes until fully cooked. Let sit for 5 minutes before slicing thinly.
- While the chicken is roasting, prepare the herb ranch slaw. In a large bowl, combine shredded cabbage, carrots, chopped herbs, lemon juice, and ranch dressing. Toss until evenly coated.
- Slice the rested chicken into strips. Warm the pita breads slightly in the oven or on a skillet. Cut each pita in half and open the pockets. Stuff with shredded lettuce, sliced chicken, and generously top with herb ranch slaw. Serve immediately.
Notes
- Chicken thighs can be used instead of breasts; adjust cooking time to 25-30 minutes.
- For a dairy-free option, substitute ranch dressing with Greek yogurt mixed with herbs.
- Prepare components ahead of time for quick assembly during busy weekdays.
- Warm the pita breads just before assembling to keep them soft and pliable.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking, Assembling
- Cuisine: American, Mediterranean
- Diet: Gluten-Free (if gluten-free pita used)
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 410 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg