Directions
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Preheat your oven to 425°F (220°C). This tremendous temperature is ideal for roasting, ensuring a crispy yet tender finish to your chicken and veggies.
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On a large sheet pan, toss together the chicken pieces, sliced peppers, and onion slices in olive oil. Sprinkle with garlic powder, paprika, oregano, cumin, and chili flakes, if using. Season generously with salt and pepper.
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Spread everything out in a single layer. This step is crucial, as proper spacing allows for even roasting, enabling those edges to crisp up nicely.
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Roast your mixture for 20–25 minutes, flipping halfway through cooking time. You’ll know it’s done when the chicken is cooked through (with an internal temperature of 165°F) and the veggies are tender yet still vibrant.
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While the chicken and veggies are roasting, whisk together all the herby ranch ingredients in a separate bowl. The combination of mayonnaise, sour cream, and herbs provides a tremendous flavor boost to the dish.
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Taste the ranch dressing and adjust the seasoning as necessary. If it feels too thick, incorporate a little milk until you reach your desired consistency. Set aside and chill in the refrigerator until you’re ready to serve.
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If you prefer warm pitas, take this time to preheat your oven. Wrap the pitas in foil and heat in the oven for about 5 minutes.
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Once the pitas are warmed (or if you prefer them at room temperature), slice each pita in half to create pockets, or leave them whole and fold for a more informal approach.
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Begin stuffing each pita with a generous amount of shredded lettuce, followed by the roasted chicken and veggies. Add slices of fresh tomato and any additional toppings you desire, such as feta cheese, pickled onions, cucumber, or a drizzle of hot sauce for some heat.
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Finally, drizzle the herby ranch dressing generously over the assembled pitas, ensuring every bite is coated with flavor.
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