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Irresistible Chicken Pitas with Creamy Herby Ranch Slaw for Flavor Packed Bites - Featured Image

Irresistible Chicken Pitas with Creamy Herby Ranch Slaw for Flavor Packed Bites

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Learn how to make delicious Chicken Pitas with Creamy Herby Ranch Slaw. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to fresh herbs and the quality of chicken. I always recommend choosing organic or free-range chicken where possible—it makes a noticeable difference in flavor and texture. For the slaw, fresh herbs like dill, parsley, and chives are essential, but feel free to experiment with what you have on hand. I’ve swapped in tarragon and cilantro with great success, depending on the season or my mood.

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 4 pita pockets
  • 2 cups shredded cabbage (green or a mix of green and purple)
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon ranch seasoning mix (store-bought or homemade)
  • Optional: pinch of cayenne pepper for extra heat

Instructions

  1. Start by prepping the chicken. Pat the breasts dry, then rub them with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. This spice blend creates a smoky, earthy base that complements the slaw beautifully.
  2. Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Let it rest for a few minutes before slicing thinly—this keeps the juices locked in.
  3. While the chicken cooks, mix the slaw. In a large bowl, combine shredded cabbage, carrots, dill, parsley, and chives. The freshness of these herbs really lifts the slaw.
  4. In a smaller bowl, whisk together Greek yogurt, mayonnaise, lemon juice, ranch seasoning, and a pinch of cayenne if you like a little kick. Pour this dressing over the cabbage mixture and toss well to coat evenly.
  5. Warm the pita pockets briefly in the oven or toaster—warm pita is so much more inviting and pliable!
  6. To assemble, open each pita pocket and layer in the sliced chicken, then heap on the creamy herby ranch slaw. Serve immediately for the best texture contrast.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/chicken-pitas-with-creamy-herby-ranch-slaw/