Flavor-Packed Chicken Pitas Creamy Slaw (Print Version)

Juicy spiced chicken in warm pita with crisp herby ranch slaw for a vibrant meal ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.5 teaspoon dried oregano
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.5 lemon, juiced

→ Creamy Herby Ranch Slaw

11 - 2 cups finely shredded green cabbage
12 - 1 cup shredded carrots
13 - 0.5 small red onion, thinly sliced
14 - 0.5 cup mayonnaise
15 - 3 tablespoons buttermilk or plain yogurt
16 - 1 tablespoon fresh dill, chopped
17 - 1 tablespoon fresh parsley, chopped
18 - 1 tablespoon fresh chives, chopped
19 - 1 teaspoon Dijon mustard
20 - 1 small garlic clove, minced
21 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
23 - 1 teaspoon lemon juice

→ Assembly

24 - 4 pita breads, warmed
25 - Sliced cucumbers, optional
26 - Cherry tomatoes, optional
27 - Extra fresh herbs, optional

# Steps to Follow:

01 - In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and lemon juice. Add chicken pieces and toss thoroughly to coat all surfaces. Marinate for 10 to 15 minutes at room temperature, or refrigerate up to 1 hour for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat until hot. Cook marinated chicken 5 to 7 minutes per side until golden brown and cooked through completely. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly across the grain.
03 - In a large bowl, whisk together mayonnaise, buttermilk, fresh dill, fresh parsley, fresh chives, Dijon mustard, minced garlic, salt, black pepper, and lemon juice until smooth and well combined. Add shredded cabbage, shredded carrots, and sliced red onion. Toss gently to coat all vegetables evenly with dressing.
04 - Cut warmed pita breads in half to form pockets, or leave whole and layer fillings directly. Fill each pita generously with sliced chicken and a hearty portion of ranch slaw. Top with optional cucumber slices, cherry tomatoes, and additional fresh herbs if desired. Serve immediately.

# Additional Tips::

01 -
  • The spiced chicken stays juicy and flavorful without any fussy techniques or long marinating times.
  • That creamy ranch slaw tastes restaurant-quality but comes together in the time it takes your chicken to rest.
  • It's flexible enough to meal prep ahead, casual enough to throw together on a weeknight, and impressive enough to serve when people drop by.
02 -
  • Don't skip the resting period for the chicken—those five minutes are what separate juicy meat from dry, stringy disappointment.
  • Fresh herbs in the slaw are absolutely essential; if you only have dried, use one-third the amount because the flavor intensity is completely different.
03 -
  • If you're cooking for a crowd, slice your chicken a little thicker and people will feel like they're getting a more substantial meal instead of a light bite.
  • Toast your cumin and paprika in the oil for 30 seconds before adding the chicken—it wakes them up and deepens their flavor in a way that raw spice never achieves.
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