Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 6 large pita breads
- 14 oz bag pre-shredded coleslaw mix (cabbage and carrots)
- 1/2 cup mayonnaise
- 3 tablespoons dry ranch seasoning mix
- 2 tablespoons buttermilk (or milk)
- 1 tablespoon chopped fresh chives or dill
- 1 tablespoon olive oil
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side, until fully cooked through. Let the chicken rest for 5 minutes, then dice or shred it into bite-sized pieces.
- Step 2: Prepare the creamy ranch slaw. In a large bowl, whisk together the mayonnaise, dry ranch seasoning mix, buttermilk, and fresh chives until smooth and well combined. Add the coleslaw mix and toss thoroughly until all the cabbage and carrots are evenly coated in the dressing. Refrigerate for at least 10 minutes.
- Step 3: Lightly warm the pita breads. You can quickly warm them in a dry skillet over medium heat for 30 seconds per side, or microwave them briefly until pliable.
- Step 4: To assemble the pitas, carefully slice the top edge of each pita to create a deep pocket. If you prefer, you can leave them unsliced and use them as wraps.
- Step 5: Fill each prepared pita pocket generously with the cooked chicken pieces, followed by a large spoonful of the Creamy Herby Ranch Slaw. Serve immediately.
Notes
- For optimal quality, store leftover chicken and the creamy ranch slaw separately in airtight containers, as assembled pitas will quickly become soggy.
- Reheat leftover chicken gently in a skillet or microwave until just warmed through, but always make sure to enjoy the chilled slaw cold for maximum crunch and flavor contrast.
- For an extra layer of flavor and crunch, try boosting the filling with a few slices of mild banana peppers, thinly sliced red onion, or a quick dash of your favorite hot sauce.
- Ensure the ranch slaw rests for at least 10 minutes in the refrigerator; this critical step allows the dry seasoning to hydrate fully and the dressing to slightly tenderize the cabbage mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American