Dinner

Chicken Pitas with Herby Ranch Slaw Recipe

ByAndria Russo November 3, 2025November 3, 2025

Introduction

Chicken Pitas with Herby Ranch Slaw is a fresh and flavorful meal that’s perfect for a quick lunch or dinner. Tender marinated chicken pairs beautifully with a creamy, herb-packed slaw, all wrapped in warm pita pockets. This recipe is easy to customize and makes a satisfying, healthy option for any day.

The image shows two sandwiches made with lightly toasted, soft pita bread with a golden-brown char on the edges. Inside each pita, there are two layers of grilled chicken pieces that have a golden, slightly crispy surface with visible seasoning. Below the chicken, there is a creamy coleslaw layer made of shredded green and purple cabbage, along with carrots, all coated in a light, white dressing. The sandwiches rest on crumpled aluminum foil on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon lemon juice
2 cups shredded cabbage (green, purple, or a mix)
1 cup shredded carrots
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
⅓ cup plain Greek yogurt (or mayo)
2 tablespoons ranch dressing
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
4 pita pockets
Optional toppings: sliced cucumber, tomato, or avocado

Instructions

Step 1: In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice to create the marinade.
Step 2: Rub the marinade evenly over the chicken breasts and let them marinate for 10-15 minutes while preparing the slaw.
Step 3: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro.
Step 4: In a separate bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
Step 5: Pour the dressing over the cabbage mixture and toss until well coated. Adjust seasoning if needed, then set aside.
Step 6: Heat a large skillet or grill pan over medium-high heat. Cook chicken breasts for about 6-7 minutes per side until golden brown and cooked through (165°F/75°C internal temperature).
Step 7: Remove chicken from heat and let rest for a few minutes. Slice thinly against the grain.
Step 8: Warm pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
Step 9: Stuff each pita with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if desired.
Step 10: Serve immediately, optionally with crispy fries or a light salad for a complete meal.

Tips & Variations

Grill the chicken instead of pan-frying for a smoky flavor and charred texture.
Add sunflower seeds or chopped almonds to the slaw for extra crunch.
Use avocado, cucumber, or tomato slices as fresh, customizable toppings.
Make dairy-free by substituting Greek yogurt and ranch dressing with dairy-free alternatives.
Experiment with herbs like basil, mint, or dill for different flavor profiles in the slaw.
Bake the marinated chicken at 375°F (190°C) for 20-25 minutes as a hands-off cooking method.
Try BBQ, spicy buffalo, Mediterranean, or Asian-inspired variations by swapping slaw dressings and add-ons.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator. Chicken will stay fresh for 3-4 days, while the slaw is best consumed within 2 days. Reheat chicken gently before serving. The slaw is best eaten fresh and not recommended for freezing. For meal prep, keep the components separate and assemble the pitas just before eating to prevent sogginess.

How to Serve

The image shows two pita sandwiches on a white marbled surface. Each pita is soft and slightly toasted with a light golden brown color, folded open to reveal layers inside. The first layer contains thick grilled chicken pieces with a rich brown color and slight char marks. Underneath the chicken, there is a creamy coleslaw made of shredded green and purple cabbage, and thin carrot strips, all coated in a white dill dressing. The sandwiches rest partially on a piece of crinkled silver foil, and the background is soft and blurred, focusing attention on the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a juicier, more flavorful alternative. Adjust cooking time to ensure they reach an internal temperature of 165°F (75°C).

Can I make this recipe gluten-free?

Absolutely! Use gluten-free pita bread or substitute pita pockets with lettuce wraps for a gluten-free option.

Can I make the slaw in advance?

Yes, you can prepare the slaw a day ahead and store it in an airtight container in the fridge. It will stay fresh for up to 2 days.

Can I use store-bought ranch dressing?

Yes, store-bought ranch dressing works well. For a lighter version, opt for a Greek yogurt-based ranch dressing.

Can I use other herbs for the slaw?

Certainly! Fresh herbs such as dill, basil, or mint can be used to customize the slaw’s flavor.

How can I make the chicken spicier?

Add chili powder or cayenne pepper to the chicken marinade, or drizzle finished pitas with hot sauce for extra heat.

How do I store leftovers?

Keep leftover chicken and slaw in separate airtight containers in the refrigerator. Chicken lasts 3-4 days, and slaw remains best within 2 days.

Can I freeze the chicken?

Yes, cooked chicken breasts can be frozen for up to 2 months when stored in a sealed container or freezer bag.

Can I prepare the chicken ahead of time?

Yes, marinate the chicken overnight in the fridge and cook it the next day for a quick meal.

Andria Russo