Description
A quick and delicious Chicken Ranch Pita Wrap filled with juicy chicken and creamy ranch slaw, perfect for busy nights and easy lunches.
Ingredients
- 2 chicken breasts
- 1 cup ranch dressing
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 4 pitas
- Salt and pepper to taste
Instructions
- Cook the chicken breasts in a skillet over medium heat for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F. Once cooked, let them cool and slice them thinly.
- In a mixing bowl, combine the shredded cabbage, carrots, ranch dressing, parsley, dill, salt, and pepper. Mix until well combined.
- Warm the pita bread in a pan or microwave until soft and pliable.
- In each pita pocket, add the sliced chicken, then generously top with ranch slaw. Fold the pita over gently.
- Serve immediately and enjoy!
Notes
For best quality, consume the ranch slaw within 2 days. Store chicken and slaw separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American