Dinner, Healthy, Meat/Poultry, Sandwiches/Wraps, Sheet Pan

Sheet Pan Chicken Pitas with Herby Ranch Slaw

Sheet Pan Chicken Pitas with Herby Ranch Slaw… Warm pita bread stuffed with sweet and spicy bites of oven-baked chicken, avocado, and a creamy cabbage slaw tossed fresh herbs and a tangy yogurt dressing. So delicious, easy to make and perfect for a lighter summer meal!

Sheet Pan Chicken Pitas with Herby Ranch Slaw

I’m officially done with my freshman year of college! So much fun, but I’m finally back at home and so excited to start posting recipes again. Starting with these Sheet Pan Chicken Pitas!

I love this recipe… it’s so easy to put together, so delicious and barely any cleanup! The chicken is sweet and spicy with a brown sugar rub that caramelizes in the oven. The cabbage slaw is a lighter, healthier take on classic coleslaw with lots of fresh herbs and a quick yogurt dressing. I made this recipe completely dairy free by using plain Kite Hill Greek Yogurt. The slaw tastes even better the next day so chicken pitas are also great for meal prep!

Here’s what you’ll need to make these Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas

To make this easy chicken pita recipe, start by cubing the chicken into bite sized pieces. Make sure they’re all about the same size so they cook evenly in the oven. Toss the chicken and lemon slices with the seasonings and a little olive oil. Spread everything out onto a sheet pan and roast until the chicken is browned and caramelized.

I like to set my oven to convection mode so the chicken browns, but if you don’t have that option you can stick the pan under the broiler for a few minutes at the end to achieve the same result. Right when the chicken comes out of the oven, they’ll still be a bit of liquid at the bottom of the pan. Once everything cool down, it should thicken into a yummy glaze.

Sheet Pan Chicken Pitas

How to serve Sheet Pan Chicken Pitas

While the chicken roasts in the oven, I like to get started on the herby slaw. Use a large knife to chop your cabbage super finely and whisk together the quick yogurt dressing. I made this recipe completely dairy free by using Kite Hill Plain Yogurt and it was delicious!

Before serving, let the slaw sit for 10-15 minutes to allow the cabbage to lose some of its toughness. Warm up a few pita pockets in the microwave (I used Angel Bakery whole wheat) and stuff them full with slaw, chicken and sliced avocado. These are super fun to make for family because everyone can assemble their own pita sandwich! If you’re cooking for a crowd, I strongly recommend doubling or tripling the recipe (especially the chicken) since it only makes about 2-3 servings.

Herby Ranch Slaw

These Sheet Pan Chicken Pitas would also be delicious wrapped in a tortilla or served as tacos. Even sandwiched in a burger bun or between two toasted slices of bread . If you’re avoiding gluten or just not feeling the sandwich, I like serving everything as a bowl. The chicken and slaw would go great alongside rice or roasted potatoes for a heartier meal.

For meal prep, I recommend storing the chicken and slaw separately and warming up pita pockets individually when you’re ready to eat. The ingredients should keep for about 4-5 days in an airtight container in the fridge.

Sheet Pan Chicken Pitas with Herby Ranch Slaw

More chicken recipes to try

Made this recipe? Tag @wanderingchickpea on Instagram and follow along on Pinterest for more delicious recipes!

Yield: 2-3 servings

Sheet Pan Chicken Pitas with Herby Ranch Slaw

Chicken Pitas with Herby Ranch Slaw

These delicious Sheet Pan Chicken Pitas are loaded with oven-baked chicken and a creamy cabbage slaw made with fresh herbs and yogurt. Simple and easy to make, perfect for a lightt and healthy summer meal.



  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 lemon, sliced

Herby Ranch Slaw

  • 1/2 cup plain yogurt, or non-dairy alternative
  • 1/4 cup dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 tbsp chives, minced
  • Juice from 1/2 lemon
  • 2 tbsp olive oil
  • Kosher salt to taste
  • 1/2 small head green cabbage, shredded
  • 2-3 pitas
  • 1 ripe avocado, cubed


  1. Preheat the oven to 425º F, preferably set to convection mode.
  2. In a large bowl, toss the chicken with the brown sugar, spices, salt and olive oil. Add the lemon slices and toss once more to coat. Spread the chicken onto a sheet pan, being careful not to overcrowd.
  3. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
  4. For the slaw, mix the yogurt, herbs, lemon juice, olive oil and salt in a large bowl. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
  5. To serve, warm the pitas in the microwave and stuff each one with slaw, chicken and avocado.


See blog post for tips

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 570Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 98mgSodium: 628mgCarbohydrates: 49gFiber: 6gSugar: 17gProtein: 43g

All nutritional info is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!