Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 red bell pepper, sliced into strips
  • 0.5 red onion, sliced into wedges
  • 0.5 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 4 large pita breads
  • 1 cup romaine lettuce, shredded
  • 0.5 cup cucumber, diced

Instructions:

  1. Preheat your oven to 425°F (220°C). On a large rimmed sheet pan, toss the chicken strips, bell peppers, and red onions with olive oil, oregano, paprika, garlic powder, lemon zest, salt, and pepper.
  2. Spread the ingredients in a single layer. Roast for 18–20 minutes, using a spatula to flip the chicken and vegetables at the 10-minute mark to ensure even browning and charring.
  3. While the chicken roasts, whisk together the Greek yogurt, mayonnaise, fresh dill, chives, grated garlic, and lemon juice in a small bowl until smooth.
  4. During the final 2 minutes of cooking, place the pita breads directly on top of the chicken and vegetables to soften them using the residual steam.
  5. Stuff each warmed pita with the roasted chicken and vegetables. Top with shredded romaine lettuce, diced cucumber, and a generous drizzle of the herby ranch dressing.