# 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
# Method:
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 thoroughly. 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. Let rest for 5 minutes, then slice into thin strips against the grain.
03 - Whisk together mayonnaise, buttermilk, fresh dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice in a large bowl until smooth and fully combined.
04 - Add shredded green cabbage, carrots, and sliced red onion to the dressing. Toss thoroughly until all vegetables are evenly coated with the herby ranch mixture.
05 - Cut pitas in half to form pockets or leave whole for layering. Fill each pita generously with sliced spiced chicken and ranch slaw. Add optional toppings such as cucumber slices, cherry tomatoes, or additional fresh herbs. Garnish and serve immediately.
