Description
Juicy chicken wrapped in warm pita with vibrant slaw and herby ranch dressing, perfect for a quick weeknight dinner.
Ingredients
Scale
- 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
- 1 cup shredded carrots
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- â…“ cup plain Greek yogurt
- 2 tablespoons ranch dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 4 pita pockets
- Optional toppings: sliced cucumber, tomato, or avocado
Instructions
- In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts and let marinate for 15 minutes.
- In a large bowl, mix shredded cabbage, shredded carrots, chopped parsley, and chopped cilantro. In a separate bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat.
- Heat a skillet over medium-high heat and cook the marinated chicken for about 7 minutes on each side until cooked through. Let rest for a few minutes before slicing.
- Warm the pita pockets in a dry skillet for 1-2 minutes.
- Stuff each pita with sliced chicken and a generous amount of ranch slaw. Add optional toppings if desired.
Notes
Store chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg