Description
This Best Sheet Pan Chicken Pitas recipe delivers crispy, juicy chicken pieces roasted to perfection, served with a fresh, zesty herb yogurt slaw and creamy avocado all wrapped in warm pitas. Ready in just 30 minutes, this easy and flavorful meal is perfect for a quick weeknight dinner or casual lunch, combining smoky spices with bright, fresh herbs for a balanced, delicious wrap.
Ingredients
Scale
Chicken and Marinade
- 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
Herb Yogurt Slaw
- 1/2 cup plain yogurt (or non-dairy alternative)
- 1/4 cup dill, finely chopped
- 1/4 cup 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 Assemble
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set your oven to 425ºF (218ºC), preferably using convection mode to ensure even roasting and crispy chicken.
- Prepare the 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 coat the chicken evenly with the spices and oil.
- Arrange chicken on sheet pan: Spread the marinated chicken on a sheet pan in a single layer, taking care not to overcrowd the pieces to allow proper roasting and caramelization.
- Roast the chicken: Place the sheet pan in the oven and roast for 15 minutes. Remove the pan, give the chicken a gentle toss to turn the pieces, then roast for an additional 4 to 7 minutes until the chicken is caramelized and cooked through.
- Prepare the herb yogurt slaw: While the chicken is roasting, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt in a bowl. Add the shredded cabbage and toss it into the mixture. Let the slaw sit for 10 to 15 minutes to develop flavors.
- Warm the pitas and assemble: Warm your pita breads so they are soft and pliable. Fill each pita with a generous portion of the herb yogurt slaw, followed by the roasted chicken and cubed avocado. Serve immediately while warm and fresh.
Notes
- You can substitute chicken thighs for a juicier, richer flavor if preferred.
- For a non-dairy option, use coconut or almond-based yogurt in the slaw.
- To make it spicier, increase the cayenne pepper or add a drizzle of hot sauce when assembling.
- Leftover chicken can be refrigerated and used in salads or wraps for up to 3 days.
- Using a convection oven helps achieve crispy chicken, but a standard oven works fine as well—may require a few extra minutes of roasting.
Keywords: sheet pan chicken, pita wraps, roasted chicken, herb yogurt slaw, quick dinners, healthy wraps, Mediterranean chicken