Go Back

Chicken Pitas with Herby Ranch Slaw – Easy 30-Minute Recipe

Make these Chicken Pitas with Herby Ranch Slaw in just 30 minutes! Juicy chicken, creamy ranch slaw, and fresh herbs for a perfect healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Course Main Course
Cuisine American
Servings 4
Calories 425 kcal

Ingredients
  

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt & pepper, to taste
  • 1 tbsp lemon juice

For the Herby Ranch Slaw

  • 2 cups shredded cabbage (green, purple, or mixed)
  • 1 cup shredded carrots
  • ½ cup chopped fresh parsley
  • ½ cup chopped cilantro (or mint for a twist)
  • ⅓ cup plain Greek yogurt (or mayo if preferred)
  • 2 tbsp ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt & pepper, to taste

For Assembling

  • 4 pita pockets, warmed
  • Optional: sliced cucumber, tomato, avocado, or pickled onions

Instructions
 

  • Marinate the Chicken
    In a bowl, mix olive oil, garlic powder, paprika, cumin, salt, pepper, and lemon juice. Rub over the chicken breasts until fully coated. Let them sit for about 10–15 minutes (just enough time to make the slaw).
  • Make the Herby Ranch Slaw
    In a large bowl, toss the cabbage, carrots, parsley, and cilantro. In a smaller bowl, whisk together Greek yogurt, ranch dressing, vinegar, Dijon mustard, salt, and pepper. Pour over the veggies and toss until evenly coated. Adjust seasoning to taste.
  • Cook the Chicken
    Heat a large skillet or grill pan over medium-high heat. Cook chicken for about 6–7 minutes per side, until golden brown and cooked through (165°F / 75°C internal temp). Let it rest for a few minutes before slicing thinly against the grain.
  • Assemble the Pitas
    Warm the pita pockets in a dry skillet for 1–2 minutes. Fill each with a generous scoop of sliced chicken and a big spoonful of herby ranch slaw. Add any extras — cucumber for crunch, tomato for freshness, avocado for creaminess — and fold or wrap to serve.