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Chicken Ranch Pitas Made on One Sheet Pan

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These Sheet Pan Chicken Pitas with Herby Ranch are an easy, vibrant weeknight dinner made with roasted chicken, bell peppers, and a creamy homemade ranch sauce — all wrapped in warm pita bread.

Ingredients

Scale

For the Sheet Pan:

  • 1½ lbs boneless chicken thighs or breasts, cut into chunks
  • 2 bell peppers, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1½ tsp garlic powder
  • 1 tsp paprika
  • 1 tsp oregano
  • Salt and pepper to taste

For the Herby Ranch:

  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 tbsp fresh herbs (dill, parsley, chives), finely chopped
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For Serving:

  • 4–6 pita breads or flatbreads
  • Lettuce, tomato, cucumber, feta, or other toppings

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan.
  2. Toss chicken and veggies with oil and spices. Spread on sheet pan.
  3. Roast for 20–25 minutes, tossing once, until chicken is cooked and veggies are tender.
  4. Mix all ranch ingredients in a bowl and chill.
  5. Warm pita breads in oven or microwave.
  6. Assemble pitas with lettuce, chicken, veggies, and ranch. Add toppings of choice.

Notes

  • Store leftovers in fridge for up to 4 days.
  • Use chickpeas or tofu for a vegetarian option.
  • Double the ranch and use as a salad dressing or veggie dip.

Find it online: https://yumnexio.com/chicken-ranch-pitas-made-on-one-sheet-pan/