Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 whole wheat pita breads
- 1 cup shredded lettuce
- 1/2 cup diced cucumbers
- 1/2 cup cherry tomatoes, halved
- For the herb ranch slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup ranch dressing
- Fresh dill or parsley, chopped (optional)
Instructions
- Preheat your grill or skillet over medium-high heat. Mix olive oil, oregano, garlic powder, salt, and pepper; rub over chicken breasts. Grill or cook for 6-8 minutes per side until fully cooked. Rest, then slice into strips.
- Prepare the ranch slaw by mixing shredded cabbage, carrots, ranch dressing, and herbs in a large bowl. Keep refrigerated.
- Warm the pita breads slightly. Spread ranch slaw inside each pita, add sliced chicken, then top with lettuce, cucumbers, and cherry tomatoes. Serve immediately.
Notes
- Marinate chicken for more flavor if desired.
- Can substitute grilled shrimp or tofu for chicken.
- Cooked chicken can be stored in the refrigerator for up to 3 days.
- Assemble pitas just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling, Assembling
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 pita
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 90 mg