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Chicken Pitas with Ranch Slaw

Tender grilled chicken stuffed into warm pita pockets with creamy, crunchy ranch slaw and fresh veggies for a quick, healthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pitAs
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Grilled Chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 lemon juiced
Ranch Slaw
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp ranch seasoning
  • 1 tbsp apple cider vinegar
Assembly
  • 6-8 pita pockets
  • 2 tomatoes sliced
  • 1 cucumber sliced
  • 1 red onion sliced, optional

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Marinate chicken with olive oil, spices, and lemon juice for 15 minutes.
  2. Mix ranch dressing ingredients and toss with cabbage and carrots for slaw.
  3. Grill chicken 6-8 minutes per side until 165°F internal temperature.
  4. Rest chicken, then slice thinly.
  5. Warm pita pockets.
  6. Stuff pitas with lettuce, veggies, slaw, and chicken.
  7. Serve immediately.

Notes

For a lighter version, use Greek yogurt in the ranch slaw. Store components separately for meal prep.