Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 2 tbsp olive oil; 2 tsp garlic powder; 2 tsp paprika; 1 tsp dried oregano; ½ tsp cumin; ½ tsp chili flakes (optional); Salt and pepper, to taste; ½ cup mayonnaise; ½ cup sour cream or Greek yogurt; 2 tbsp milk (to thin); 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tbsp fresh chives, chopped (or green onion); 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp lemon juice or vinegar; Salt and pepper, to taste; 4 pitas (pocket or flatbread style); 1 cup shredded lettuce or greens; 1 tomato, sliced; Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Jump to Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful meal that combines tender roasted chicken and veggies with a creamy, herb-packed sauce. Perfect for busy weeknights, this recipe offers a delicious and easy way to enjoy fresh, vibrant flavors in every bite.

Two grilled chicken flatbreads are placed on a white plate with a white marbled surface underneath. Each flatbread has three layers: a base of light golden flatbread with slightly charred marks, a middle layer of shredded light green lettuce mixed with thin slices of purple onion, and a top layer of well-seared orange-brown grilled chicken pieces drizzled with a creamy white sauce speckled with green herbs. Next to the flatbreads is a small white bowl filled with the same creamy herb sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
2 tsp garlic powder
2 tsp paprika
1 tsp dried oregano
½ tsp cumin
½ tsp chili flakes (optional)
Salt and pepper, to taste
½ cup mayonnaise
½ cup sour cream or Greek yogurt
2 tbsp milk (to thin)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh chives, chopped (or green onion)
1 tsp garlic powder
1 tsp onion powder
1 tbsp lemon juice or vinegar
Salt and pepper, to taste
4 pitas (pocket or flatbread style)
1 cup shredded lettuce or greens
1 tomato, sliced
Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: On a large sheet pan, toss the chicken strips, red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper until evenly coated.
Step 3: Spread the chicken and veggies out in a single layer on the sheet pan to ensure even roasting.
Step 4: Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
Step 5: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl until smooth.
Step 6: Taste the herby ranch and adjust seasoning as needed, adding more milk if you prefer a thinner consistency. Chill in the fridge until ready to use.
Step 7: Warm the pitas by wrapping them in foil and heating in the oven for about 5 minutes, if desired.
Step 8: Slice each pita in half to create pockets, or leave whole for folding.
Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and vegetables, tomato slices, and any optional toppings you like such as feta, pickled onions, cucumber, or hot sauce.
Step 10: Drizzle generously with the herby ranch sauce before serving.

Tips & Variations

Use Greek yogurt instead of sour cream for a healthier herby ranch option without compromising creaminess.
Try adding different vegetables like zucchini or mushrooms for more variety.
For extra zing, add a squeeze of fresh lemon juice over the stuffed pitas before serving.
Marinate the chicken in the seasoning and olive oil for 30 minutes before roasting to deepen the flavor.

Storage

Store leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separate in the fridge for up to 5 days. Reheat the chicken and veggies in the oven or microwave before assembling pitas. It’s best to add fresh lettuce and tomatoes when serving to keep them crisp.

How to Serve

Three grilled chicken wraps are placed on a piece of brown parchment paper atop a rustic wooden board. Each wrap has three layers: at the bottom is slightly charred flatbread, followed by a layer of green lettuce and sliced cucumbers, topped with pieces of golden-brown grilled chicken with visible char marks. White creamy sauce with green herb bits is drizzled over the chicken, and sprigs of fresh dill garnish each wrap. There are two small clear glass bowls of the same creamy herb sauce, each with a silver spoon, positioned on the board near the wraps. Some fresh dill and green leafy herbs are scattered around the board. The setting uses a white marbled texture beneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cutting and roasting to ensure even cooking and optimal texture.

Is it possible to make the herby ranch dairy-free?

Absolutely! Substitute the mayonnaise with a vegan version and use a dairy-free yogurt alternative. Adjust the milk or water to reach the desired sauce consistency.