Ingredients
Scale
- 2 cups cooked, seasoned chicken, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup creamy ranch dressing
- 4 pitas
- Fresh herbs (e.g., parsley or cilantro) for garnish
- Olive oil, salt, and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the chopped chicken, cherry tomatoes, cucumber, bell peppers, and red onion on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to combine.
- Bake in the preheated oven for about 15-20 minutes, or until the veggies are tender and the chicken is heated through.
- Warm the pitas in the oven or on a skillet.
- Assemble by placing the chicken and veggie mixture on each pita, drizzling with ranch dressing, and sprinkling with fresh herbs.
- Serve immediately and enjoy your flavorful dinner.
Notes
These pitas are best served warm. Pair with extra ranch dressing or a side salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg