Sheet Pan Chicken Pitas

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Author: seliane
Total Time: 40
Yield: 4 servings 1x
Diet: Dairy-Free option, Gluten-Free

Description

Delicious and easy-to-make Sheet Pan Chicken Pitas filled with seasoned chicken and colorful roasted vegetables, perfect for family dinners or gatherings.

Ingredients

Scale

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

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Instructions

Preheat oven to 425°F (220°C).
Toss chicken, peppers, and onion with olive oil and seasonings on a large sheet pan.
Spread everything out in a single layer.
Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
Taste and adjust seasoning. Add milk to reach desired consistency.
Chill in fridge until ready to use.
Warm the pitas (optional: wrap in foil and heat in oven for 5 minutes).
Slice each pita in half to make pockets, or leave whole and fold.
Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
Drizzle generously with herby ranch.