Ingredients
1.5 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
6 mini pitas or flatbreads
1 cucumber, diced
1 tomato, diced
1/4 red onion, sliced
FOR THE HERBY RANCH:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh chopped dill (or 1 tsp dried)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
Salt to taste
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment.
2. In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread chicken evenly on the sheet pan and roast for 18–20 minutes.
4. Warm pitas in the oven for the last 2 minutes of cooking.
5. While chicken cooks, whisk together ranch ingredients in a bowl.
6. Assemble pitas: spread ranch, add chicken, top with cucumber, tomato, and onion.
7. Drizzle with extra ranch and serve warm.
Notes
To save time, prep the herby ranch sauce ahead — it stores well for up to 5 days in the fridge. You can also use rotisserie chicken for an even faster version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 filled pita
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg