# What You’ll Need:
→ For the 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
→ For the 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
→ For Assembly
24 - 4 pita breads, warmed
25 - Optional: sliced cucumbers, cherry tomatoes, extra fresh herbs
# How-To:
01 - Combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice in a bowl. 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.
