Ingredients
1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into strips
2 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp chili powder (optional)
Salt & black pepper, to taste
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
½ cup fresh cilantro, chopped
½ cup ranch dressing
2 tbsp fresh dill or parsley, chopped
1 tbsp lemon juice
6 warm pita breads or flatbreads
Extra fresh herbs for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss chicken strips with olive oil, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Spread evenly on the sheet pan.
Roast for 18–20 minutes, flipping halfway, until golden and fully cooked.
In a large bowl, mix cabbages, carrots, and cilantro. In a small bowl, whisk ranch dressing with dill (or parsley) and lemon juice. Toss with the veggies until well-coated.
Warm pitas, fill with slaw, and top with chicken strips. Drizzle extra herby ranch over the top.
Garnish with fresh herbs and enjoy warm.
Notes
Cut chicken into even strips for even cooking. Marinate ahead for deeper flavor. Warm pita bread before filling for best results.