Chicken Pitas with Ranch Slaw
Tender seasoned chicken stuffed into warm pita bread and topped with crisp, creamy ranch slaw for a fast and satisfying meal.
Equipment
- Skillet or grill pan
- Mixing bowls
- Cutting board
- Knife
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Ranch Slaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 0.5 cup plain Greek yogurt
- 1 tbsp ranch seasoning mix
- 1 tbsp lemon juice
Assembly
- 4 pita breads warmed
Instructions
- Rub chicken with olive oil and season evenly with garlic powder, smoked paprika, onion powder, salt, and pepper.
- Cook chicken in a hot skillet or grill pan for 6–7 minutes per side until fully cooked. Rest 5 minutes, then slice.
- In a large bowl, combine green cabbage, purple cabbage, and carrots.
- Whisk Greek yogurt, ranch seasoning, and lemon juice. Toss with vegetables to coat evenly.
- Warm pita breads until soft and pliable.
- Fill each pita with sliced chicken and a generous scoop of ranch slaw. Serve immediately.
Notes
For best results, store chicken and slaw separately and assemble just before serving.