# What You Need:
→ Chicken
01 - 1.1 lb boneless skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lemon
→ Creamy Herby Ranch Slaw
11 - 2 cups finely shredded green cabbage
12 - 1 cup shredded carrots
13 - ½ small red onion, thinly sliced
14 - ½ cup mayonnaise
15 - 3 tbsp buttermilk or plain yogurt
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp fresh parsley, chopped
18 - 1 tbsp fresh chives, chopped
19 - 1 tsp Dijon mustard
20 - 1 small garlic clove, minced
21 - ½ tsp salt
22 - ¼ tsp black pepper
23 - 1 tsp lemon juice
→ Assembly
24 - 4 pita breads, warmed
25 - Optional: sliced cucumbers, cherry tomatoes, extra fresh herbs
# Step-by-Step:
01 - Whisk together olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice in a bowl. Add chicken and toss to coat evenly. Let marinate for 10-15 minutes, or up to 1 hour for deeper flavor penetration.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Let rest for 5 minutes, then slice thinly across the grain.
03 - Whisk mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, garlic, salt, pepper, and lemon juice until smooth and well combined. Add cabbage, carrots, and red onion to the bowl. Toss thoroughly until all vegetables are evenly coated with dressing.
04 - Cut pitas in half to form pockets or leave whole for open-face style. Fill each pita generously with sliced chicken and a heap of ranch slaw. Add optional toppings like sliced cucumbers, cherry tomatoes, or extra fresh herbs. Garnish and serve immediately while pitas are still warm.
