Flavor-Packed Chicken Pitas (Print)

Juicy spiced chicken paired with crisp creamy slaw tucked inside warm pita bread.

# Ingredients:

→ 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 - Juice of 0.5 lemon

→ 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 - Fresh herbs for garnish, optional

# Directions:

01 - In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice. Add chicken and toss to coat evenly. Marinate for 10 to 15 minutes, or up to 1 hour for deeper flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken 5 to 7 minutes per side until golden and cooked through. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a large bowl, whisk together mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice until smooth. Add cabbage, carrots, and red onion, then toss to coat evenly.
04 - Cut pita breads in half to form pockets or keep whole and layer fillings. Fill each pita with sliced chicken, a generous portion of ranch slaw, and optional toppings such as cucumbers or tomatoes. Garnish with fresh herbs if desired and serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy thanks to that quick marinade, and the spices give you that warm, toasted flavor without any fuss.
  • That creamy herb slaw is the real magic—it's fresher than ranch dressing but just as satisfying, and you can make it while the chicken rests.
  • Everything comes together in about 35 minutes, which means you can have dinner on the table without spending your whole evening in the kitchen.
02 -
  • Don't skip resting the chicken—those 5 minutes make the difference between juicy slices and dry ones because the juices redistribute throughout the meat.
  • Make the slaw dressing first, then add the vegetables just before serving if you can; this keeps the cabbage crisp instead of turning soggy from sitting in the dressing too long.
  • Fresh herbs are non-negotiable here—dried dill and parsley will give you a completely flat-tasting slaw that misses the entire point of this dish.
03 -
  • If your chicken pieces are thick, pound them gently with a meat mallet before cooking so they cook evenly and stay tender.
  • The secret to extra-juicy chicken is not overcooking it—pull it off the heat when it's just done through, then let it rest; carryover cooking will finish the job without drying it out.
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