Save to Pins The first time I made these chicken pitas, my kitchen smelled like a Mediterranean marketplace meets an American backyard cookout. My roommate kept wandering in asking what time we were eating, which is always the sign of a winning combination.
I started making these on Tuesday nights when I wanted something that felt like takeout but used ingredients I already had in the fridge. Now they have become a regular rotation, especially when friends drop by unexpectedly.
Ingredients
- Boneless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly if you prefer leaner meat
- Smoked paprika: This is the secret ingredient that gives the chicken that irresistible smoky depth
- Buttermilk or plain yogurt: This thins the dressing while adding a tang that cuts through the richness
- Fresh dill, parsley and chives: The herb trio that makes homemade ranch sing like nothing else can
- Shredded cabbage and carrots: The classic crunch base that holds up beautifully to the creamy dressing
- Pita breads: Warm them slightly and they become the perfect edible vessel for all the goodness
Instructions
- Marinate the chicken:
- Combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper and lemon juice. Toss the chicken until thoroughly coated and let it sit for at least 10 minutes while you prep everything else.
- Cook the chicken to perfection:
- Heat a grill pan or skillet over medium-high heat until hot. Cook chicken for 5 to 7 minutes per side until golden brown and cooked through. Rest for 5 minutes before slicing thinly.
- Whisk up the magic ranch dressing:
- In a large bowl, whisk together mayonnaise, buttermilk, fresh dill, parsley, chives, Dijon mustard, garlic, salt, pepper and lemon juice until completely smooth and creamy.
- Assemble your pitas:
- Cut pitas in half to form pockets or leave whole and layer fillings. Fill each pita generously with sliced chicken and a heap of ranch slaw. Add extra fresh herbs if you are feeling fancy.
Save to Pins Last summer I served these at a small dinner party and my friend asked for the recipe before she even finished her first pita. That is the kind of endorsement that keeps a recipe in permanent rotation.
Make It Your Own
Some nights I swap in Greek yogurt for half the mayonnaise when I want something lighter. The tang still comes through beautifully and it makes the whole meal feel a bit more virtuous without sacrificing flavor.
Perfect Pairings
These pitas work alongside almost anything. I have served them with simple roasted potatoes, a green salad with lemon vinaigrette or even just some extra cucumber slices on the side when time is tight.
Meal Prep Magic
The chicken reheats beautifully and the slaw stays crisp for days in the refrigerator. I often grill extra chicken on Sunday to make weekday lunches come together in under five minutes.
- Store the slaw separately from assembled pitas to keep everything fresh
- Warm the pitas in a dry pan for 30 seconds before filling
- Pack toppings like extra herbs or cucumbers on the side
Save to Pins Hope these bring as much joy to your table as they have to mine.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work beautifully. They stay juicier during cooking and add extra richness to the spiced coating.
- → How long does the ranch slaw stay fresh?
The dressed slaw keeps well for 2-3 days refrigerated. The flavors meld and improve, though the cabbage will soften over time.
- → What can I substitute for buttermilk?
Plain yogurt or thinned milk with a splash of vinegar works perfectly. Greek yogurt adds extra tang and protein.
- → Can I grill the chicken outdoors?
Absolutely. Preheat your grill to medium-high and cook chicken 5-7 minutes per side, letting the smokiness enhance the spices.
- → How do I prevent soggy pitas?
Warm pitas just before serving and assemble quickly. You can also toast them lightly for extra structure against the creamy slaw.