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Sheet Pan Chicken Ranch Pita Wraps

Sheet Pan Chicken Ranch Pita Wraps - featured image
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These easy sheet pan chicken ranch pita wraps feature juicy ranch-marinated chicken, crunchy slaw, and pillowy pita bread for a comforting, flavor-packed dinner. Everything cooks on one pan for minimal mess and maximum taste—perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/2 cup ranch dressing
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried dill (optional)
  • Salt and black pepper, to taste
  • 3 cups shredded green cabbage or coleslaw mix
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp lemon juice (about 1 lemon)
  • 1 tbsp honey (or maple syrup for vegan)
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 6 pita breads (whole wheat or regular)
  • Extra ranch dressing, for drizzling (about 1/4 cup, optional)
  • 1 cup chopped romaine lettuce (optional)
  • 1/2 cup crumbled feta or shredded cheddar (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine chicken, ranch dressing, olive oil, smoked paprika, garlic powder, dried dill, salt, and pepper. Toss to coat. Marinate for at least 10 minutes (up to 30 minutes in the fridge for deeper flavor).
  3. Spread chicken pieces in a single layer on the sheet pan. Tuck thin edges under if using thighs.
  4. Roast chicken for 18-22 minutes, flipping halfway through, until browned and cooked through (internal temp 165°F).
  5. While chicken roasts, toss cabbage, carrots, red onion, parsley, lemon juice, honey, olive oil, salt, and pepper in a mixing bowl until well coated and slightly softened.
  6. Wrap pita breads in foil and warm in the oven for the last 4-5 minutes of chicken roasting, or microwave for 20 seconds each.
  7. Remove chicken from oven and let rest for 5 minutes. Slice into strips or cubes.
  8. To assemble, lay pita breads flat. Add chopped romaine (if using), slaw, chicken, and cheese. Drizzle with extra ranch.
  9. Fold or roll up pitas, securing with a toothpick if needed. Serve immediately while warm.

Notes

Marinate chicken longer for deeper flavor. Use a meat thermometer to avoid overcooking. Prep slaw ahead for extra crunch. For gluten-free, use GF pita or tortillas. For dairy-free, use vegan ranch and cheese. Store chicken and slaw separately for best leftovers.

Nutrition

Keywords: sheet pan, chicken, ranch, pita, wraps, easy dinner, slaw, family meal, weeknight, healthy, meal prep

Find it online: https://yumnode.com/sheet-pan-chicken-ranch-pita-wraps-recipe-easy-dinner-with-crunchy-slaw/