Description
Easy sheet pan chicken pitas featuring tender roasted chicken and vegetables, served with warm pitas and a fresh herby ranch sauce.
Ingredients
- 1 1/2 lbs chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4–6 pita breads
- 1 cup shredded lettuce (optional)
- 1 cup diced tomatoes (optional)
- 1/2 cup shredded mozzarella or feta (optional)
- 1/2 cup ranch dressing
- 2 tbsp chopped parsley (for herby ranch)
- 1 tbsp chopped dill (for herby ranch)
- 1 tbsp lemon juice (for herby ranch)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Spread sliced chicken, peppers, and red onion on the sheet pan.
- Drizzle with olive oil and season with garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Roast for 18–22 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
- Meanwhile, mix ranch dressing with parsley, dill, and lemon juice to create the herby ranch sauce.
- Warm pita breads in the oven for the last 2 minutes of cooking.
- Assemble pitas by filling them with chicken, vegetables, lettuce, tomatoes, and cheese if using.
- Drizzle with herby ranch and serve warm.
Notes
- Swap chicken for turkey or tofu for variation.
- Add cucumbers or pickled onions for extra crunch.
- Use naan instead of pita for a softer wrap.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean