Description
This Best Sheet Pan Chicken Pitas recipe offers a deliciously easy, 30-minute meal featuring crispy, juicy chicken pieces roasted to perfection on a sheet pan and wrapped in warm pitas with a fresh, herbaceous yogurt cabbage slaw and creamy avocado. Perfect for a wholesome lunch or dinner, this recipe combines smoky spices, vibrant herbs, and a tangy slaw to create flavorful, satisfying wraps that are quick to prepare and sure to please.
Ingredients
Scale
Chicken Marinade and Roasting
- 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 pepper
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Yogurt Herb Slaw
- 1/2 cup plain yogurt (or non-dairy alternative)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh 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
To Serve
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the Oven: Set your oven to 425ºF (218ºC), preferably using the convection setting to ensure even heat circulation for optimal roasting.
- Prepare Chicken Marinade: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything well to evenly coat the chicken with the spices and sugar.
- Arrange Chicken on Sheet Pan: Spread the seasoned chicken pieces on a sheet pan in a single, uncrowded layer to allow for proper caramelization and roasting.
- Roast the Chicken: Place the sheet pan in the oven and roast for 15 minutes. Then toss the chicken pieces to promote even cooking, and continue roasting for an additional 4–7 minutes or until the chicken is nicely caramelized and cooked through.
- Make the Yogurt Herb Slaw: While the chicken roasts, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt in a bowl. Add the shredded green cabbage and toss to coat. Allow the slaw to sit for 10–15 minutes so the flavors meld and the cabbage slightly softens.
- Warm the Pitas: Warm your pitas lightly in an oven, skillet, or microwave to make them pliable and perfect for wrapping.
- Assemble the Pitas: Fill each warmed pita with a generous amount of the cabbage slaw, roasted chicken pieces, and cubed avocado. Serve immediately for the best texture and flavor.
Notes
- For a dairy-free option, substitute the plain yogurt with a plant-based yogurt alternative.
- Adjust cayenne pepper quantity to control the heat level to your preference.
- Using convection mode helps achieve better caramelization and crispness on the chicken.
- You can add additional vegetables like sliced cucumbers or tomatoes for extra freshness.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Keywords: sheet pan chicken pitas, roasted chicken wraps, easy chicken pita recipe, yogurt herb slaw, quick chicken meal, healthy chicken pitas, Mediterranean chicken wraps