Description
A delightful combination of succulent chicken strips and fresh herb slaw served in soft whole wheat pitas, perfect for quick and easy meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Optional toppings: Sliced cucumber, diced tomatoes, crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until coated.
- Spread the chicken strips evenly on a sheet pan.
- Bake for 18-20 minutes, checking for doneness.
- In a medium bowl, combine shredded cabbage, parsley, cilantro, and dill.
- In a smaller bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper. Pour over the cabbage mixture and toss well.
- Warm the pitas in the oven for 1-2 minutes.
- Layer chicken strips onto each pita, top with Fresh Herb Ranch Slaw, and add optional toppings.
- Serve and enjoy!
Notes
Marinate chicken the night before for deeper flavor. Consider using an air fryer for quicker cooking.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg