Delicious Sheet Pan Chicken Pitas

Sheet pan chicken pitas garnished with fresh vegetables and herbs
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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw bring a fast, bright dinner to the table. This recipe puts spiced chicken and a herby ranch slaw into warm whole wheat pitas for a simple meal everyone enjoys. If you want a quick sheet-pan meal that cleans up fast, check this helpful recipe page for the same idea for more photos and notes.

Why make this recipe

  • Quick & easy: bake the chicken on one pan and make the slaw while it cooks.
  • Simple ingredients: pantry spices and common fresh herbs give big flavor.
  • Healthy balance: lean chicken, Greek yogurt dressing, and cabbage add crunch and protein.
  • Crowd-pleaser: mild spice and fresh herbs appeal to kids and adults.
  • Low fuss: little chopping and one sheet pan means fast cleanup.
  • This version stands out because the fresh herb ranch slaw brightens every bite, and the sheet-pan cooking keeps the chicken juicy and slightly browned.

Ingredients :

  • For the chicken:
  • 1 pound boneless, skinless chicken breasts — cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 4 whole wheat pita breads
  • For the Fresh Herb Ranch Slaw:
  • 2 cups shredded cabbage (green or a mix)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Optional toppings:
  • Sliced cucumber
  • Diced tomatoes
  • Crumbled feta cheese

How to Make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

  1. Preheat the oven to 400°F (200°C). Preheating ensures the chicken browns quickly and stays juicy.
  2. In a large bowl, toss the chicken strips with the olive oil, smoked paprika, garlic powder, onion powder, cumin, and a good pinch of salt and pepper. Make sure each strip is coated so the spices stick while baking.
  3. Spread the chicken in a single layer on a sheet pan. Crowding makes the chicken steam, so give pieces space to brown.
  4. Bake the chicken for 18–20 minutes, or until pieces reach 165°F (74°C) and have light brown edges. The short bake keeps the chicken tender.
  5. While the chicken cooks, combine the shredded cabbage, parsley, cilantro, and dill in a medium bowl. Fresh herbs give the slaw bright flavor.
  6. In a small bowl, whisk Greek yogurt, lemon juice, apple cider vinegar, garlic powder, and salt and pepper. Taste and adjust acidity or salt as needed. This dressing keeps the slaw creamy without heavy mayo.
  7. Toss the dressing with the cabbage mixture until evenly coated. Let the slaw sit a few minutes to soften slightly.
  8. Warm the pitas in the oven for 1–2 minutes after the chicken is done — this softens them for folding.
  9. Fill each pita with a generous handful of chicken, top with the herb ranch slaw, and add any optional toppings like cucumber, tomato, or feta. Serve right away.
  10. For another easy sheet-pan meal idea, try a similar method with a sheet pan balsamic glazed chicken and veggies for variety.

Directions :

  1. Preheat oven to 400°F (200°C).
  2. Season chicken strips with oil and spices; toss well.
  3. Arrange on a sheet pan and bake 18–20 minutes until cooked and lightly browned.
  4. Mix cabbage and herbs. Whisk yogurt, lemon, vinegar, garlic powder, salt and pepper for the dressing.
  5. Toss dressing with cabbage to make slaw.
  6. Warm pitas 1–2 minutes.
  7. Assemble pitas with chicken, slaw, and chosen toppings. Serve immediately.

how to serve Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

  • Serve warm, right after assembling so the pita is soft and the slaw is crisp.
  • Plate with extra lemon wedges or hot sauce on the side for guests to add.
  • Offer a small bowl of extra slaw or a simple salad and roasted potatoes for a fuller meal.

how to store Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

  • Store leftover chicken in an airtight container in the fridge for up to 3 days.
  • Keep the slaw dressing separate from the slaw if you plan to store longer; mixed slaw will soften over time but is still tasty for 2 days.
  • To reheat chicken, warm in a 350°F (175°C) oven for 8–10 minutes or microwave briefly until hot. Refill pitas fresh to keep them from getting soggy.

tips to make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

  • Cut chicken into even strips so they cook at the same rate.
  • Pat chicken dry before tossing with oil and spices — this helps browning.
  • Taste the dressing and add more lemon or vinegar if you want brighter tang.
  • If you like more char, broil the chicken 1-2 minutes at the end watching closely.
  • Use Greek yogurt for a thick, tangy dressing that holds up well.

variation (if any)

  • Make it spicy: add 1/2 teaspoon cayenne or a pinch of red pepper flakes to the chicken rub.
  • Swap herbs: use basil or mint instead of cilantro for a different note.
  • Make it vegetarian: roast thick slices of halloumi or seasoned tofu instead of chicken.
  • Gluten-free: serve the filling over rice or in gluten-free wraps.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs cut into strips. Thighs may need the same bake time, but check they reach 165°F (74°C). Thighs give a richer flavor and stay moist.

How do I make this gluten-free?

Skip the wheat pitas and serve the chicken and slaw over cooked rice, quinoa, or in gluten-free wraps. All other ingredients are naturally gluten-free, but check labels on spices and yogurt.

Can I make the slaw ahead of time?

You can mix the slaw a few hours before serving, but keep it refrigerated and toss again before serving. For best crunch, make the dressing and cabbage separately and combine 15–30 minutes before you eat.

Is this recipe freezer-friendly?

Cooked chicken freezes well. Store chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the oven. The slaw does not freeze well.

What if my chicken dries out?

To avoid dry chicken, do not overcook and remove from oven once the internal temp hits 165°F (74°C). Cutting into even strips and not crowding the pan help keep the chicken juicy.

Conclusion

This Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw recipe is fast, fresh, and easy to change to your taste. It saves time with one-pan cooking and gives big flavor from simple herbs and spices. If you tried this recipe, please leave a comment and a star rating — and share the meal on Pinterest or Facebook so others can enjoy it too. Want another take on herby pita fillings? Read the original inspiration at Sheet Pan Chicken Pitas with Herby Ranch Slaw.

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Delicious Sheet Pan Chicken Pitas 2026 02 03 223637 800x800 1

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

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  • Author: chef-ava
  • Total Time: 35
  • Yield: 4 servings 1x
  • Diet: Moderate Diet
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Description

A quick and bright dinner featuring spiced chicken and herby ranch slaw in warm whole wheat pitas—perfect for a simple meal everyone enjoys.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 4 whole wheat pita breads
  • 2 cups shredded cabbage (green or mix)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Optional toppings: Sliced cucumber, diced tomatoes, crumbled feta cheese

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, and season with salt and pepper until coated.
  3. Spread the chicken in a single layer on a sheet pan.
  4. Bake for 18–20 minutes until cooked through and lightly browned.
  5. While the chicken bakes, combine cabbage, parsley, cilantro, and dill in a medium bowl.
  6. Whisk Greek yogurt, lemon juice, apple cider vinegar, and garlic powder in a small bowl, season with salt and pepper.
  7. Toss the dressing with the cabbage mixture until evenly coated.
  8. Warm pitas in the oven for 1–2 minutes.
  9. Fill each pita with chicken, top with herb ranch slaw, and any optional toppings. Serve warm.

Notes

Store leftover chicken in an airtight container for up to 3 days. Keep slaw dressing separate for longer storage.

  • Prep Time: 15
  • Cook Time: 20
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

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