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Sheet Pan Chicken Pitas

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Delightful gluten-free pitas filled with seasoned chicken, fresh vegetables, and a creamy herby ranch dressing.

Ingredients

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  • 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
  • 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
  • Salt and pepper, to taste
  • 4 pitas (pocket or flatbread style)
  • 1 cup shredded lettuce or greens
  • 1 tomato, sliced
  • Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss chicken, peppers, and onion with olive oil and seasonings on a large sheet pan.
  3. Spread everything out in a single layer.
  4. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
  5. Whisk together all the herby ranch ingredients in a bowl while the chicken is roasting.
  6. Taste and adjust seasoning. Add milk to reach desired consistency.
  7. Chill in fridge until ready to use.
  8. Warm the pitas (optional: wrap in foil and heat in oven for 5 minutes).
  9. Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
  10. Drizzle generously with herby ranch.

Notes

Always ensure the ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/sheet-pan-chicken-pitas/