Sheet Pan Chicken Pitas: Easy Herby Ranch Delight for Dinner
Try these delicious sheet pan chicken pitas topped with a flavorful herby ranch dressing that the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 whole wheat pitas
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup mixed greens
- 1/3 cup herby ranch dressing
Instructions
- Preheat your oven to 400°F (200°C).
- On a sheet pan, arrange the chicken, cherry tomatoes, cucumber, and onion.
- Drizzle with olive oil, salt, and pepper; toss to coat.
- Bake for 20-25 minutes or until heated through.
- While the chicken is baking, warm the pitas in the oven for the last 5 minutes.
- Remove from the oven and let cool slightly.
- Fill each pita with mixed greens and topped with the chicken mixture and herby ranch dressing.
Notes
- Use leftover chicken for a quicker prep time!
- Feel free to customize with your favorite veggies.
Nutrition
- Serving Size: 1 pita
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg