It is 6pm. You are tired. Dinner needs to happen fast. These chicken pitas with slaw are your new weeknight hero.
This meal is light and fresh. It is perfect for a warm summer evening. You get tender grilled chicken in every bite. The crunch of the cabbage is so satisfying.
You do not need to spend hours cooking. This recipe is fast and easy. It brings bright Mediterranean flavors to your kitchen. Your family will ask for this every week.
Why You’ll Love These Chicken Pitas with Slaw
This recipe is a total summer lifesaver. It is fresh, light, and perfectly filling. Your family will love the creamy ranch crunch. It feels like a treat but is healthy.
It is perfect for busy summer weeknights. You only need 15 minutes of cook time. It is a budget-friendly meal that feeds many. You can feed the whole group easily.
The herbs make the flavor really pop. Fresh dill and parsley add a garden-fresh touch. It is much better than basic takeout. You will feel great after eating this.
Simple Method
You will start by marinating the chicken. This step adds so much savory herb flavor. Then, you toss the fresh herbs with ranch. It creates a zesty dressing for the cabbage.
It is incredibly simple for any beginner. You just grill, toast, and assemble. Even your kids can help with the slaw mixing. You will have dinner ready in no time.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Use fresh produce for the best results.
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 3 cups shredded green cabbage
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh flat-leaf parsley, chopped
- 0.5 cup high-quality ranch dressing
- 1 tablespoon fresh lemon juice
- 4 large pita breads
- 1 cup English cucumber, thinly sliced
Step-by-Step
- In a medium mixing bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper.
- Add the chicken strips to the bowl and toss until evenly coated; set aside to marinate for 10 minutes.
- In a large bowl, combine the shredded cabbage, dill, parsley, ranch dressing, and lemon juice. Mix thoroughly and refrigerate until assembly.
- Preheat a cast iron skillet or grill pan over medium-high heat.
- Cook the chicken strips for 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- Briefly toast the pita breads on each side until warm and flexible.
- Open or fold the pitas and fill each with a portion of the grilled chicken, a generous scoop of the herby ranch slaw, and cucumber slices.
Best Ways to Enjoy It
Serve these warm with a side of fruit. They pair beautifully with sweet potato fries. You can also add a simple side salad. It makes the meal feel very complete.
Set the table and enjoy a relaxed summer meal. It is a great family dinner for everyone. These are perfect for eating out on the porch. Enjoy the fresh air and food.
Keep It Fresh
Store the chicken and slaw in separate containers. They will stay fresh for three days. The cabbage stays surprisingly crunchy in the fridge. This makes it perfect for meal prep.
Reheat the chicken briefly in a pan. You can also eat it cold on a salad. This makes a fantastic leftover lunch the next day. Your coworkers will be very jealous.
Recipe Tips
- Do not skip the 10-minute marinating time.
- Avoid overcooking the chicken to keep it juicy.
- Use fresh dill for the best herb flavor.
- Make the slaw an hour early for better taste.
- For a summer picnic, pack components separately.
- Add a squeeze of extra lemon for brightness.
- Warm the pitas so they do not crack.
Ways to Switch It Up
- Use gluten-free wraps for a wheat-free option.
- Swap ranch for Greek yogurt to keep it light.
- In summer, add fresh corn to the slaw.
- Add red pepper flakes for a spicy kick.
- Use shrimp instead of chicken for a change.
Quick Answers
Can I make this ahead?
Yes, you can prep the slaw early. Store it in the fridge until you eat. It is great for stress-free entertaining.
Will my kids eat this?
Most kids love ranch dressing. The mild chicken is very picky-eater friendly. You can serve the slaw on the side.
I hope these chicken pitas make your summer evenings easier. They are so fresh and simple to make. Enjoy every crunchy bite with your family!
— Lidia
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 3 cups shredded green cabbage
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh flat-leaf parsley, chopped
- 0.5 cup high -quality ranch dressing
- 1 tablespoon fresh lemon juice
- 4 large pita breads
- 1 cup English cucumber, thinly sliced
Instructions
- In a medium mixing bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper.
- Add the chicken strips to the bowl and toss until evenly coated; set aside to marinate for 10 minutes.
- In a large bowl, combine the shredded cabbage, dill, parsley, ranch dressing, and lemon juice. Mix thoroughly and refrigerate until assembly.
- Preheat a cast iron skillet or grill pan over medium-high heat.
- Cook the chicken strips for 6 to 8 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit.
- Briefly toast the pita breads on each side until warm and flexible.
- Open or fold the pitas and fill each with a portion of the grilled chicken, a generous scoop of the herby ranch slaw, and cucumber slices.
