Chicken Pitas with Herby Ranch Slaw are a delicious and vibrant meal perfect for a light lunch or dinner. The dish features tender oven-baked chicken seasoned with a flavorful brown sugar and spice rub, paired with a creamy and herby ranch slaw that adds freshness and crunch. Wrapped in warm pitas and topped with creamy avocado, these pitas offer a wonderful blend of sweet, savory, and tangy flavors.
You’ll love this recipe because it is easy to prepare with mostly pantry staples and fresh herbs, making it ideal for busy weeknights or meal prep. The caramelized chicken strips provide a slightly sweet and smoky flavor, perfectly complemented by the cool, beautifully seasoned slaw. The addition of avocado adds creaminess and makes the pitas more filling and satisfying.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons brown sugar
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- Lemon slices from ½ lemon
Herby Ranch Slaw:
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons chives, minced
- Juice of ½ lemon
- 2 tablespoons olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
To Serve:
- 2-3 pita breads
- 1 ripe avocado, cubed
Instructions
Preheat your oven to 425°F (220°C), preferably using convection if possible, to ensure even cooking and a crispy finish. In a large mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic and onion powders, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken pieces are well coated.
Spread the seasoned chicken and lemon slices evenly on a baking sheet, taking care not to overcrowd to allow proper caramelization. Bake in the preheated oven for 15 minutes, then toss the chicken pieces and bake for an additional 4 to 7 minutes or until the chicken is cooked through and nicely caramelized on the edges.
While the chicken bakes, prepare the herby ranch slaw. In a large bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt until well combined. Add the shredded green cabbage and toss everything together. Let the slaw sit for 10 to 15 minutes to soften and allow the flavors to meld.
When ready to serve, warm the pita breads briefly in the microwave or oven until soft and pliable. Fill each pita generously with the herby ranch slaw, the caramelized chicken pieces, and top with cubed ripe avocado for creamy richness.
My Best Tips for Success
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Cut chicken into uniform bite-sized pieces to ensure even cooking.
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Toss chicken and seasoning thoroughly to achieve a consistent flavor coating.
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Avoid overcrowding the baking sheet for best caramelization and crispness.
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Let the slaw sit before serving to develop flavor and soften cabbage.
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Warm pita bread to make folding easier and enhance texture.
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Use ripe avocado for maximum creaminess and flavor contrast.
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Adjust cayenne and paprika quantities in chicken seasoning for desired heat intensity.
Delicious Variations to Try
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Substitute chicken breasts with thighs for juicier meat.
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Add shredded carrot or sliced radishes to the slaw for extra crunch.
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Use Greek yogurt for thicker slaw and tangier flavor.
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Swap pita for wraps or lettuce leaves for a low-carb option.
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Drizzle extra ranch dressing or hot sauce for additional flavor layers.
Frequently Asked Questions
How long do I marinate the chicken?
Marinate as soon as possible; 30 minutes minimum, up to overnight for best flavor.
Can I make the slaw ahead of time?
Yes, prepare the slaw up to 24 hours in advance. Keep refrigerated.
What if I don’t have convection oven?
Bake at 425°F but monitor chicken closely, tossing more frequently if needed.
Can I grill the chicken instead of baking?
Absolutely, grilling adds smoky flavor and crisp exterior nicely.
Is the dish gluten-free?
Check pita bread ingredients or substitute with gluten-free flatbreads.
How should leftovers be stored?
Store chicken and slaw separately in airtight containers in the fridge for up to 3 days.
Print
Chicken Pitas with Herby Ranch Slaw
- Total Time: 40 minutes
- Yield: 3-4 pitas 1x
Description
A flavorful meal with sweet-spiced baked chicken inside warm pita, paired with creamy, herb-packed ranch slaw and fresh avocado for rich finish. Full of color, texture, and perfect for lunches or light dinners.
Ingredients
Chicken
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
½ tsp kosher salt
1 tbsp olive oil
Lemon slices from ½ lemon
Herby Ranch Slaw
½ cup plain yogurt (or non-dairy alternative)
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
2 tbsp minced chives
Juice of ½ lemon
2 tbsp olive oil
Kosher salt, to taste
½ small head green cabbage, shredded
To Serve
2–3 pita breads
1 ripe avocado, cubed
Instructions
Preheat your oven to 425°F (220°C), preferably using convection if possible, to ensure even cooking and a crispy finish. In a large mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic and onion powders, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken pieces are well coated.
Spread the seasoned chicken and lemon slices evenly on a baking sheet, taking care not to overcrowd to allow proper caramelization. Bake in the preheated oven for 15 minutes, then toss the chicken pieces and bake for an additional 4 to 7 minutes or until the chicken is cooked through and nicely caramelized on the edges.
While the chicken bakes, prepare the herby ranch slaw. In a large bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt until well combined. Add the shredded green cabbage and toss everything together. Let the slaw sit for 10 to 15 minutes to soften and allow the flavors to meld.
When ready to serve, warm the pita breads briefly in the microwave or oven until soft and pliable. Fill each pita generously with the herby ranch slaw, the caramelized chicken pieces, and top with cubed ripe avocado for creamy richness.
Notes
Cut chicken evenly for consistent cooking.
Avoid overcrowding pan to ensure caramelization.
Let slaw rest for optimal taste and texture.
Warm pitas for better flavor and pliability.
Adjust cayenne for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Sandwich
- Method: Baking
- Cuisine: Mediterranean / American Fusion
Nutrition
- Serving Size: 1 pita (1/4 recipe)
- Calories: 420
- Sugar: 8 g
- Sodium: 510 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: chicken pita wraps, herby ranch slaw, baked chicken pita, healthy lunch pita, yogurt cabbage slaw recipe
