Save The first time I made these chicken pitas, I was rushing to feed friends who dropped by unexpectedly. I threw together whatever herbs were wilting in my fridge, mixed them into some mayo, and crossed my fingers. They ended up asking for the recipe before they even finished their first bites.
My youngest daughter usually picks onions out of everything, but she devoured this slaw without a single complaint. The red onion becomes so mellow and sweet in that ranch dressing, almost like it underwent a complete personality transformation.
Ingredients
- 500 g boneless chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too, just do not overcook them or they will turn into shoe leather
- 2 tbsp olive oil: This helps those spices cling to every inch of the chicken and creates gorgeous charred marks
- 1 tsp smoked paprika: This is the secret weapon that gives the chicken that smoky depth without actually firing up a smoker
- 1 tsp ground cumin: Earthy and warm, it grounds all those bright fresh herbs in the slaw
- ½ tsp garlic powder: Distributes garlic flavor evenly without any raw bite or burnt spots
- ½ tsp dried oregano: Mediterranean flair that bridges the gap between the chicken and ranch flavors
- 2 cups finely shredded green cabbage: The backbone of your slaw, providing that essential crunch factor
- 1 cup shredded carrots: Sweet little pops of color that balance the tangy dressing beautifully
- ½ small red onion: Thinly sliced, it becomes mellow and slightly sweet instead of harsh
- ½ cup mayonnaise: The creamy base that brings everything together into something coherent
- 3 tbsp buttermilk or yogurt: Thins the dressing just enough and adds a lovely tang
- 1 tbsp each fresh dill, parsley, and chives: This herb trio is non-negotiable, they make the slaw sing
- 1 tsp Dijon mustard: Just a tiny kick that cuts through all that creamy richness
- 4 pita breads, warmed: The vessel that holds this masterpiece together, get them good and toasty
Instructions
- Marinate the chicken:
- Whisk together olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice in a bowl. Toss the chicken until every piece is thoroughly coated, then let it sit for at least 10 minutes to absorb all those flavors.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat until it is properly hot. Cook the chicken for 5 to 7 minutes per side until it is golden brown with gorgeous char marks and cooked through. Let it rest for 5 minutes before slicing into thin strips against the grain.
- Make the ranch slaw:
- Whisk mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice until completely smooth. Toss the cabbage, carrots, and red onion in the dressing until every shred is lightly coated.
- Assemble your pitas:
- Warm the pita breads until they are pliable and slightly toasty. Fill each pita with sliced chicken and a generous mound of that herby slaw. Add cucumbers, tomatoes, or extra herbs if you are feeling fancy.
Save These pitas have become my go-to summer dinner when the kitchen feels too hot to turn on the oven. Something about the combination of warm spiced chicken and cold crisp slaw just hits different on those sweltering days.
Making It Your Own
Sometimes I swap in Greek yogurt for half the mayo when I am feeling virtuous, and honestly nobody notices the difference. The slaw still tastes rich and creamy but with a little extra protein and fewer calories.
The Art of Pita Assembly
I have learned the hard way that overstuffing pitas is a rookie mistake. Keep the filling to about two thirds full, otherwise you will end up wearing more of your dinner than you actually eat. Gentle pressure when warming the pitas helps prevent those dreaded blowouts.
Make Ahead Magic
The chicken and slaw both keep beautifully for two days in the refrigerator, which has saved me on countless busy weeknights. Just store them separately and warm the chicken before assembling, otherwise the cold meat makes the whole pita taste sad.
- Toast your pita breads even if you are eating these cold, it makes a huge difference in texture
- Extra slaw dressing can be used as a dip for veggies or drizzled over grilled fish
- If taking these for lunch, pack the components separately and assemble right before eating
Save These pitas are the kind of meal that makes people pause mid-bite and ask what is in this. Watching someone discover the combination of warm spiced chicken and cool herby slaw for the first time never gets old.
Recipe FAQ
- → Can I make the chicken ahead of time?
Yes, the grilled chicken can be prepared in advance and stored in the refrigerator for up to 3 days. Serve it cold or reheat gently before assembling the pitas.
- → 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 heat them individually in a dry skillet over medium heat for 30 seconds per side until pliable.
- → Can I substitute the mayonnaise in the slaw?
Absolutely. Greek yogurt makes a lighter, tangier alternative to mayonnaise. Use an equal amount and adjust the lemon juice to taste.
- → How long should I marinate the chicken?
Marinate for at least 10-15 minutes for basic flavor absorption. For deeper, more pronounced spice notes, let the chicken marinate for up to 1 hour in the refrigerator.
- → What other toppings work well in these pitas?
Sliced avocado, crumbled feta cheese, cucumber ribbons, cherry tomatoes, or pickled red onions all complement the flavors beautifully. Fresh mint or basil can also add extra herbal notes.
- → Is this dish freezer-friendly?
The cooked chicken freezes well for up to 3 months, but the creamy slaw is best enjoyed fresh. Assemble pitas just before serving for optimal texture and flavor.