Name: Flavor-Packed Chicken Pitas with Creamy Herby Ranch Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and pepper to taste; 4 pita breads or pocketless pitas; 3 cups shredded cabbage or coleslaw mix; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 2 green onions, sliced; 1/3 cup mayonnaise; 1/4 cup buttermilk; 1 tbsp white vinegar or lemon juice; 1 clove garlic, minced (or 1/4 tsp garlic powder)

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This flavor-packed chicken pita recipe is loaded with tender, seasoned chicken, stuffed into warm pitas, and topped with a creamy, herb-filled ranch slaw. It’s a refreshing and satisfying dish that balances savory spices with cool, crunchy slaw — perfect for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I love how this recipe comes together quickly without sacrificing flavor. The juicy chicken is seasoned to perfection and pairs beautifully with the tangy, creamy slaw. The fresh herbs in the ranch slaw give it an irresistible brightness, and wrapping everything in a soft pita makes it handheld and mess-free. It’s also super customizable and can be made ahead of time, which makes it ideal for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Onion powder
Smoked paprika
Ground cumin
Salt and pepper
Pita bread or pocketless pitas
Shredded cabbage or coleslaw mix
Fresh parsley
Fresh dill
Green onions
Mayonnaise
Buttermilk
White vinegar or lemon juice
Garlic (fresh or powdered)

Directions

I start by seasoning the chicken with a blend of garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Then I drizzle olive oil over the chicken and toss to coat everything evenly.
I cook the chicken in a skillet over medium heat until it’s golden brown and fully cooked through. After resting it for a few minutes, I slice or shred it.
To make the slaw, I mix shredded cabbage with chopped parsley, dill, and green onions. In a separate bowl, I whisk together mayonnaise, buttermilk, vinegar or lemon juice, garlic, salt, and pepper to make the herby ranch dressing.
I pour the ranch over the slaw and toss everything until it’s well coated and creamy.
To assemble, I warm the pita bread, stuff them with the sliced chicken, and top with a generous amount of the creamy ranch slaw.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I like swapping chicken for grilled shrimp or even crispy chickpeas for a vegetarian twist.
I sometimes add sliced cucumbers or tomatoes for extra freshness.
Spicy ranch slaw is also great—just add a dash of hot sauce or cayenne to the dressing.
I’ve tried this with naan bread or lettuce wraps instead of pita when I want a different texture.

Storage/Reheating

I store the cooked chicken and slaw separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, I use a skillet or microwave until it’s warmed through. I avoid reheating the slaw—it tastes better cold and keeps its crunch. I always assemble the pitas right before serving to prevent them from getting soggy.

FAQs

How do I keep the pita from falling apart?

I usually warm the pita slightly before filling—it makes it more flexible and less likely to tear. Using a thicker pita or flatbread also helps hold everything together.

Can I make the slaw ahead of time?

Yes, I often make the slaw a few hours in advance. It gives the flavors time to meld, and the texture stays crisp if it’s kept chilled.

What’s the best cut of chicken to use?

I like using boneless, skinless chicken thighs for extra juiciness, but chicken breasts work well too, especially if they’re thinly sliced or pounded evenly.

Can I use store-bought ranch?

I’ve used store-bought ranch in a pinch, but homemade herby ranch gives the slaw a fresher flavor. Adding chopped dill and parsley to bottled ranch is a good compromise.

Is this recipe good for meal prep?

Absolutely. I prep the chicken and slaw in advance and just assemble the pita fresh each day. It makes for an easy grab-and-go lunch or a quick dinner.

Conclusion

These flavor-packed chicken pitas with creamy herby ranch slaw have quickly become one of my favorite go-to meals. The bold seasoning, fresh herbs, and cool crunch of the slaw create the perfect bite every time. Whether I’m cooking for myself or feeding a crowd, this recipe is always a winner.