Dinner

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Recipe

BySimon Carel January 12, 2026January 12, 2026

Introduction

These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a simple, flavorful meal perfect for busy weeknights. Juicy, spiced chicken pairs beautifully with a tangy herb-packed slaw, all wrapped in whole wheat pita bread for a satisfying bite.

The image shows three flatbreads topped with many colorful layers, placed closely on a white marbled surface. Each flatbread has a soft, round base with slight toasting marks. On top of the base is a mix of shredded green lettuce and thin purple cabbage, adding a fresh texture and color contrast. Next, there are chunks of cooked chicken, browned and seasoned, arranged in a scattered layer. Small pieces of red tomato and green cucumber slices are placed on the chicken, adding brightness. The whole dish is drizzled with a white sauce and sprinkled with fresh green herbs, creating a creamy and fresh finish. The overall look is vibrant and inviting, with a mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 cumin
Salt and black pepper to taste
4 whole wheat pitas

For the Fresh Herb Ranch Slaw:

2 cups shredded cabbage
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1/2 cup 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

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until the chicken is well-coated with the spices.
Step 3: Spread the chicken strips evenly on a sheet pan. Place the sheet pan in the preheated oven and bake for 18-20 minutes or until the chicken is fully cooked and slightly browned.
Step 4: While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.
Step 5: In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
Step 6: Pour the dressing over the cabbage mixture and toss until the slaw is well-coated. Set aside.
Step 7: Once the chicken is cooked, remove it from the oven. Warm the pitas in the oven for 1-2 minutes.
Step 8: To assemble, place a generous amount of chicken strips on each pita, top with Fresh Herb Ranch Slaw, and add any optional toppings you like.
Step 9: Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder to the chicken seasoning.
Substitute Greek yogurt with sour cream if preferred for the dressing.
Add avocado slices or pickled jalapeños for an extra layer of flavor and texture.
Use gluten-free pita bread to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave until warm, and serve with fresh pita bread. The slaw is best served cold or at room temperature and should not be reheated.

How to Serve

The image shows three flatbreads, each layered with shredded green and purple cabbage, finely chopped cucumber, and small tomato chunks. On top of this fresh vegetable mix lies grilled, seasoned chicken pieces with a slightly charred, golden-brown color. Creamy white sauce with green herb specks is drizzled generously over the chicken and vegetables. The flatbreads are placed close together on a white marbled surface, showing the vibrant colors and textures of the fresh salad, tender chicken, and creamy dressing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken cuts for this recipe?

Yes, boneless, skinless chicken thighs can be used for a juicier result. Just adjust the cooking time as thighs may take slightly longer to cook through.