Description
These Sheet Pan Chicken Pitas with Herby Ranch combine crispy, spiced chicken tenders with refreshing corn salsa and creamy herby ranch, all tucked into warm pita bread. This easy sheet pan dinner is packed with flavor, perfect for busy nights or casual entertaining.
Ingredients
1 lb boneless chicken tenders
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6 mini pitas or flatbreads
2 cups chopped romaine lettuce
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1 medium tomato, diced
2 tablespoons chopped fresh cilantro
1/2 cup herby ranch dressing
Instructions
1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Pat dry chicken tenders and toss with olive oil, smoked paprika, garlic powder, salt, and pepper in a mixing bowl.
3. Arrange chicken in a single layer on the sheet pan and bake for 18–20 minutes, flipping halfway through.
4. In a bowl, mix corn, red onion, tomato, cilantro, and season lightly with salt and lime juice (optional).
5. Warm pitas in a skillet or oven.
6. To assemble, layer each pita with romaine lettuce, roasted chicken, corn salsa, and a drizzle of herby ranch.
7. Serve immediately while warm and crispy.
Notes
Use an air fryer to reheat leftovers for extra crispiness.
Add avocado or pickled onions for extra flavor depth.
To make it dairy-free, substitute with a plant-based ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
Keywords: chicken pitas, herby ranch, sheet pan dinner