Juicy spiced chicken in warm pita topped with crisp, creamy herby ranch slaw—a vibrant, satisfying meal ready in 35 minutes.
# How to Make It:
01 - In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice. Add chicken and toss to coat. Marinate for 10–15 minutes or up to 1 hour for deeper flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side, or until golden and cooked through. Rest for 5 minutes, then slice thinly.
03 - In a large bowl, whisk together mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, garlic, salt, pepper, and lemon juice until smooth. Add cabbage, carrots, and red onion. Toss to coat evenly.
04 - Cut pitas in half to form pockets or leave whole and layer fillings. Fill each pita with sliced chicken, a generous heap of ranch slaw, and optional toppings like cucumbers or tomatoes. Garnish with extra herbs if desired. Serve immediately.
