Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 whole pita breads
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup ranch dressing
- 1 tablespoon lemon juice
Substitution tips: If you’re out of pitas, any flatbread will work just fine. For a lighter version, swap the ranch dressing for Greek yogurt mixed with a splash of lemon juice and your favorite herbs.
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked through and the juices run clear. I always remember the first time I grilled chicken solo, constantly checking if it was done, but trust me, with practice, you’ll nail it.
- Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
- In a large bowl, combine shredded cabbage, carrots, parsley, dill, ranch dressing, and lemon juice. Toss everything together until well coated.
- Warm the pita breads on the grill for a minute or two, just until they’re soft and pliable.
- Assemble the pitas by layering chicken strips and a generous scoop of the creamy slaw inside each bread. This part always reminds me of the assembly line dinners my family would have: everyone grabbing their favorite bits to make the perfect bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Pitas with Creamy Herby Ranch Slaw, recipe, cooking, food
