Ingredients
4 boneless chicken breasts (6 oz each)
1 ½ cups plain Greek yogurt
¼ cup mayonnaise (non-dairy if preferred)
3 tbsp fresh lemon juice
2 garlic cloves, minced
1 tbsp dried dill
1 tbsp dried parsley
1 tsp onion powder
1 tsp black pepper
4 whole wheat pita bread
1 cup romaine lettuce, chopped
½ cup diced red onion
½ cup diced cucumber
¼ cup grated carrot
2 tbsp olive oil
1 tsp salt (divided)
1 tbsp chopped fresh cilantro (optional)
Lemon wedges for garnish
Instructions
Combine chicken breasts, 1 tsp salt, pepper, and 1 tsp olive oil in a bowl; let marinate 10 minutes.
Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until cooked through. Let cool slightly, then slice into strips.
In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, garlic, dill, parsley, onion powder, and remaining ½ tsp salt. Refrigerate 15 minutes for flavor.
Warm pita in oven. Stuff each pita with chicken slices, ¼ cup ranch, ¼ cup lettuce, ¼ cup red onion, ¼ cup cucumber, ¼ cup carrot, and optional cilantro. Serve immediately with extra ranch on the side.
Notes
Marinate chicken longer (up to 30 minutes) for deeper flavor.
Store leftover chicken and ranch separately in airtight containers for up to 3 days.
Use gluten-free pita if preferred. Sprinkle paprika on top for extra color.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling
- Cuisine: American-Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 pita
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 120mg