I stole this recipe for Sheet Pan Chicken Pitas from wanderingchickepeas.com. These delicious pitas start with well-seasoned chicken. Brown sugar, paprika, garlic powder, onion powder, cayenne, salt and olive oil are whisked together. Then the mixture is added to a bag with chopped chicken and sliced lemons. The chicken can be baked immediately or marinated for a few hours. Next the chicken is baked in the oven until crisp. While the chicken is baking a ranch sauce is made with plain yogurt, parsley, ranch dressing mix, lemon juice and olive oil. To serve the pitas, ranch sauce is spread onto warmed pitas, then topped with the cooked chicken, lettuce, cucumbers and tomatoes. These sandwiches are easy to make when someone is begging for food.
Add chopped chicken to a resealable bag with sliced lemons.
Then add brown sugar, paprika, garlic powder, onion powder, cayenne, salt and olive oil to a small bowl.
Whisk the ingredients together, then add to the bag with the chicken.
Make sure the chicken is completely coated.
Then a ranch sauce is made with plain yogurt, parsley, ranch dressing mix, lemon juice and olive oil.
Spread the chicken onto a sheet pan, being careful not to overcrowd.
Then bake the chicken at 425 F for 15 minutes, toss and bake for another 4 to 7 minutes until crisp and caramelized.
Spread the ranch sauce onto a warmed pita, then top with the cooked chicken.
Next add desired toppings such as lettuce, tomatoes and cucumbers.
If you liked this recipe for Sheet Pan Chicken Pitas then you can also try Chicken Souvlaki, Greek Chicken Gyros with Tzatziki or Doner Kebab.
Sheet Pan Chicken Pitas
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces
- 2 tbsp brown sugar
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon sliced
Herby Ranch Slaw
- ½ cup plain yogurt
- ¼ cup dill finely chopped
- ¼ cup parsley finely chopped
- 2 tbsp chives minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Salt to taste
- ½ small head green cabbage shredded
- 2 to 3 pitas
- 1 ripe avocado cubed
- Cucumbers
- Tomatoes
Instructions
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Preheat oven to 425 F.
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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.
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Bake for 15 minutes, toss and bake for another 4 to 7 minutes until crisp and caramelized.
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In a separate bowl mix together the yogurt, herbs, lemon juice, olive oil and salt. Add the shredded cabbage and toss to combine. Let sit for 10 to 15 minutes before serving.
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To serve, warm the pitas in the microwave and stuff each one with slaw, chicken and avocado.