Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken thighs, cut into strips; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups shredded green cabbage; 1 cup shredded carrots; ¼ cup chopped fresh parsley; ¼ cup chopped fresh dill; ¼ cup ranch dressing; 1 tablespoon apple cider vinegar; Salt and pepper, to taste; 4 pita breads, warmed; Optional toppings: sliced avocado, crumbled feta, pickled onions, hot sauce

Why You’ll Love This Recipe

I love how simple and balanced this meal is. The chicken bakes to golden perfection on one sheet pan while I toss together a fresh, crunchy slaw with bright herbs and creamy ranch. Everything comes together in under 40 minutes and can be easily customized with toppings like avocado or feta.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
• 1½ lbs boneless, skinless chicken thighs, cut into strips
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Herby Ranch Slaw:
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup ranch dressing
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

For Serving:
• 4 pita breads, warmed
• Optional toppings: sliced avocado, crumbled feta, pickled onions, or hot sauce

directions

I preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a large bowl, I toss the chicken strips with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper until well coated.
I spread the chicken evenly on the prepared sheet pan and bake for 18–20 minutes, flipping once halfway through, until golden and fully cooked.
While the chicken bakes, I prepare the slaw. In a separate bowl, I mix the cabbage, carrots, parsley, dill, ranch dressing, and apple cider vinegar. I season it with salt and pepper and chill until serving.
I warm the pita breads and fill each with roasted chicken and a generous scoop of herby ranch slaw.
I top it off with avocado, feta, or pickled onions if I want to elevate the flavor even more. Serve right away.

Servings and timing

This makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: 430 kcal per serving

Variations

I swap chicken thighs for breast strips if I want a leaner option.
I use Greek yogurt-based ranch for a lighter slaw.
I add thinly sliced red cabbage for extra color and crunch.
I drizzle hot sauce or lemon juice over the pita for an extra flavor kick.
I make it a bowl instead of a pita wrap—just serve over rice or quinoa.

storage/reheating

I store leftover chicken and slaw in separate containers in the fridge for up to 3 days. I reheat the chicken in a skillet or microwave and assemble fresh pitas when I’m ready to eat. The slaw stays crisp and flavorful after chilling.

FAQs

Can I make this ahead of time?

Yes—I cook the chicken and prep the slaw a day ahead. I just reheat the chicken and assemble when ready to serve.

What if I don’t have pita bread?

I use naan, flatbread, or even tortilla wraps—they all work great.

Is this recipe gluten-free?

It can be—just use gluten-free pita or lettuce wraps instead of regular pita.

Can I grill the chicken instead of baking?

Absolutely! I grill the seasoned chicken strips over medium-high heat for 4–5 minutes per side until cooked through.

What’s the best way to warm pita?

I wrap the pita in foil and place it in the oven for the last 5 minutes of the chicken’s baking time, or I heat it in a dry skillet for a minute per side.

Conclusion

These Sheet Pan Chicken Pitas with Herby Ranch Slaw are everything I want in a quick, healthy dinner—simple prep, bold flavors, and loads of texture. With just one pan and a handful of ingredients, I get a full meal that’s fresh, satisfying, and totally customizable. I hope they find a regular place in your weekly rotation too!