Description
These oven-roasted chicken pita pockets deliver big flavor with very little effort. Tender, spice-rubbed chicken cooks on a single pan while you toss together a crisp, herb-loaded slaw finished with a tangy yogurt ranch. The result is warm, stuffed pitas packed with texture, brightness, and creamy bite — ideal for a relaxed lunch or an easy dinner that still feels put together.
Ingredients
Scale
Chicken & Pitas
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 whole wheat pita breads
Herbed Ranch Slaw
- 2 cups finely shredded cabbage
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh dill, minced
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Optional Add-Ins
- Thin cucumber slices
- Chopped tomatoes
- Crumbled feta
Instructions
- Heat the oven: Set your oven to 400°F (200°C) so it’s fully hot when the chicken goes in. A properly heated oven helps the meat roast instead of steam.
- Season the chicken: Place the chicken strips in a large bowl. Drizzle with olive oil, then sprinkle in paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss thoroughly so every piece gets coated in the spice mixture.
- Roast on a sheet pan: Arrange the chicken in a single layer on a baking sheet. Slide into the oven and roast for about 18–20 minutes, until cooked through with lightly browned edges.
- Mix the slaw base: While the chicken cooks, combine cabbage, parsley, cilantro, and dill in a medium bowl. Toss to evenly distribute the herbs.
- Make the dressing: In a separate small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Combine slaw and dressing: Pour the dressing over the cabbage mixture and toss until evenly coated. Let it sit briefly so the flavors settle in.
- Warm the pitas: Remove the cooked chicken from the oven. Place the pita breads directly on the warm pan and heat for 1–2 minutes until soft and pliable.
- Assemble: Fill each pita with roasted chicken, spoon over a generous amount of slaw, and finish with any optional toppings you like.
- Serve right away: Enjoy while warm for the best texture and flavor.
Notes
- Swap in purple cabbage if you want extra color and a slightly peppery bite.
- Toss in sliced radishes or carrots for additional crunch.
- Gluten-free pitas work perfectly if needed.
- The slaw tastes even better after resting — you can prepare it a few hours early.
- Extra roasted chicken stores well and makes an easy protein add-on for salads or wraps later in the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner