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Sheet Pan Chicken Pitas with Herby Ranch

Quick and flavorful sheet pan chicken pitas filled with tender chicken, vibrant veggies, and a creamy herby ranch sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 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
For the Herby Ranch Sauce
  • 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
For Assembling
  • 4 pitas (pocket or flatbread style)
  • 1 cup shredded lettuce or greens
  • 1 tomato, sliced
  • Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Method
 

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

Notes

These pitas are best served fresh but can last in the fridge for up to 3 days. Store components separately to avoid soggy bread. Reheat in the oven for best texture.