Description
Enjoy flavorful chicken pitas filled with marinated chicken and creamy ranch slaw, perfect for any occasion.
Ingredients
Scale
- 1.1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Juice of 0.5 lemon
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- 0.5 small red onion, thinly sliced
- 0.5 cup mayonnaise
- 3 tablespoons buttermilk or plain yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 0.5 teaspoon salt (for slaw)
- 0.25 teaspoon black pepper (for slaw)
- 1 teaspoon lemon juice (for slaw)
- 4 pita breads, warmed
- Sliced cucumbers, optional
- Cherry tomatoes, optional
- Fresh herbs for garnish, optional
Instructions
- Prepare the Chicken: In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and the juice of half a lemon. Add chicken to the bowl ensuring each piece gets a generous coating of that spicy-sweet mix. Cover and marinate for at least 10 to 15 minutes.
- Cook the Chicken: Heat a grill pan or large skillet over medium-high heat—let it get good and hot! Add the chicken pieces, cooking for about 5 to 7 minutes per side until golden brown and cooked through. Once it’s beautifully seared, transfer the chicken to a cutting board, giving it 5 minutes to rest before slicing it thinly into strips.
- Make the Herby Ranch Slaw: In a large mixing bowl, whisk together the mayonnaise, buttermilk (or yogurt), dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice. Stir until you achieve a velvety blend. Add in the cabbage, carrots, and red onion; toss gently until every piece is well-coated.
- Assemble the Pitas: Cut each pita in half to form pockets or keep them whole—your choice! Load each pita with slices of the marinated chicken, then pile high with that creamy ranch slaw. Add optional toppings like cool sliced cucumbers or vibrant cherry tomatoes, then finish with fresh herbs if you desire.
Notes
For best results, marinate chicken ahead of time and serve pitas warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg