Save The first time I made these chicken pitas, I was trying to use up a head of cabbage that had been sitting in my fridge for days. I threw together a quick ranch slaw with whatever herbs I had growing on my windowsill, and honestly, that accidental combination ended up being the star of the whole meal.
My sister visited last summer and we made these for a casual porch dinner. She took one bite and immediately asked for the recipe, then proceeded to eat three pitas in a row while chatting about how she needed to start growing herbs on her apartment balcony.
Ingredients
- Boneless chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too, just dont overcook them
- Smoked paprika and cumin: This spice blend gives the chicken that irresistible smoky depth that makes people ask whats in it
- Fresh dill, parsley, and chives: The trio of herbs makes the ranch slaw taste bright and homemade, nothing like bottled dressing
- Buttermilk or yogurt: This thins the mayonnaise into a velvety coating that clings perfectly to every shred of cabbage
Instructions
- Marinate the chicken:
- Whisk together olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice until fragrant. Coat the chicken thoroughly and let it sit for at least 10 minutes while you prep the slaw.
- Cook the chicken:
- Heat your grill pan or skillet until it's nicely hot, then cook the chicken for about 5 to 7 minutes per side until it has gorgeous golden color and reaches 165°F inside. Let it rest for 5 minutes before slicing thinly.
- Make the ranch slaw:
- In a large bowl, whisk mayonnaise, buttermilk, chopped dill, parsley, chives, Dijon, garlic, salt, pepper, and lemon juice until smooth. Toss in the shredded cabbage, carrots, and red onion until every piece is lightly coated.
- Assemble the pitas:
- Warm your pita breads until pliable, then fill each pocket with sliced spiced chicken and a generous heap of that creamy herby slaw. Add cucumber slices or cherry tomatoes if you have them, and maybe extra herbs because more herbs means more happiness.
Save These pitas have become my go-to when friends drop by unexpectedly. Theres something satisfying about handing someone a overstuffed pita and watching their eyes light up at that first crunchy, creamy, spiced bite.
Make Ahead Magic
The chicken and slaw actually get better after a night in the fridge, which makes this perfect for meal prep. Just keep the components separate and assemble right before eating so the pitas dont get soggy.
Customization Ideas
Sometimes I swap in Greek yogurt for half the mayo to lighten things up, and a crumble of feta cheese on top takes this to a whole new Mediterranean level.
Serving Suggestions
These pitas are substantial enough to stand alone, but a simple cucumber salad or roasted potato wedges on the side make it feel like dinner.
- Warm the pitas in a dry skillet instead of the microwave for better texture
- Let the chicken rest fully before slicing to keep all those juices inside
- Extra slaw keeps for three days and is incredible on sandwiches or burgers
Save Hope these pitas become a regular in your kitchen rotation.
Common Questions
- → Can I make the chicken ahead of time?
Absolutely. The spiced chicken can be grilled up to two days in advance and stored in the refrigerator. Serve it cold or gently reheated for quick assembly on busy days.
- → What's the best way to warm pita bread?
Wrap pitas in foil and warm in a 350°F oven for 5-7 minutes, or place directly on a grill pan for 30-60 seconds per side until pliable and lightly charred.
- → Can I substitute the mayonnaise in the slaw?
Greek yogurt makes an excellent lighter alternative, providing tangy creaminess with less fat. Sour cream or a combination of yogurt and mayo also works beautifully.
- → What other toppings work well?
Sliced avocado, crumbled feta, pickled red onions, roasted red peppers, or a sprinkle of sumac add delicious dimensions. Fresh arugula or spinach provides extra greens.
- → How long does the herby ranch slaw keep?
The slaw stays crisp for 2-3 days when refrigerated in an airtight container. For best texture, dress it just before serving or store dressing separately.
- → Can I use chicken thighs instead of breasts?
Boneless thighs work wonderfully and stay juicier during cooking. Adjust cooking time to 6-8 minutes per side over medium-high heat until properly cooked through.