Juicy pulled chicken served in pitta bread with crisp pointed cabbage, avocado and spicy ranch dressing.
Simple, messy and seriously good, – and really easy to make.
The chicken looks after itself in the oven, and in the meantime you can bake the pitta breads, make the dressing and shred the vegetables.
Swap the vegetables for whatever you have to hand, but crisp cabbage really is lovely in these.
Try adding a handful of salted almonds – click here for the recipe and pickled red onions – click here for the recipe, mmm, so good.
Pulled chicken pitta with cabbage and spicy ranch dressing
Recipe for pitta breads filled with pulled chicken, pointed cabbage and spicy ranch dressing.
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Ingredients
Pulled chicken and pulled chicken rub
- 1,2 kg chicken breasts
- 2 tbsp sweet paprika
- 2 tbsp cane sugar or soft light brown sugar
- 1 tbsp coarse salt
- 1/2 tbsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp mild chilli powder
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- Olive oil
To serve
- 6 pitta breads – click here for the recipe
- 1/2 pointed (sweetheart) cabbage, finely shredded – ideally a mix of green and red
- 80 g rocket
- 2 avocados, sliced
Spicy ranch dressing
- 250 ml crème fraîche
- 50 ml good-quality mayonnaise
- 2 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tbsp freshly squeezed lemon juice
- 2-3 tsp hot chilli sauce – I use Tabasco Sriracha sauce
- 1 tsp mild chilli powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper
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Method
Pulled chicken
- Mix the ingredients for the rub together well.
- Rub the chicken breasts thoroughly with the spice mix. It helps to tip the spice mix onto a plate and turn the chicken breasts in it.
- Grease an ovenproof dish with a splash of olive oil and lay the chicken breasts in it. Cover the dish with foil.*If you have time, the chicken breasts can happily sit in the rub for a couple of hours, – but it is not a must.
- Place the dish in the middle of a preheated oven at 130°C, conventional oven (top and bottom heat), and leave it for 3 hours.
- After 3 hours the chicken is meltingly tender and juicy, – and ready to be pulled apart with 2 forks.*Pour half of the juices from the dish into a container, – some chicken releases more liquid than others. You can then add as much of this liquid back into the meat as you like, – it also gives the meat more flavour. I think it is at its best when it is really juicy, so I use most of the juices from the meat.
Spicy ranch dressing
- Stir the crème fraîche, mayonnaise, freshly chopped herbs and spices together in a bowl. Season with salt and pepper.
- Add the chilli sauce, – start with 2 teaspoons if you like, and taste as you go so it does not become too spicy for your liking.
- Keep the dressing in the fridge until serving, and ideally let it stand for a couple of hours so the flavours can develop.
Pulled chicken pitta with cabbage and spicy ranch dressing
- Fill the warm pitta breads with plenty of pulled chicken, shredded cabbage, rocket, avocado and spicy ranch dressing.
Nutrition
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Kan man lade kyllingen være i rubben natten over? ☺️
Hej Sara
det kan du sagtens gøre ja 🙂
Warm wishes, Dianna
Fantastisk opskrift
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Virkelig fantastisk fyld til Pita brød…mums hvor smager det godt
Skøn ret 🙂 Jeg lavede fladbrød i stedet for pita, det fungerede super godt 🙂
Hej Birthe
Det gør mig så glad at høre, – tusind tusind tak 🙂
Warm wishes, Dianna
Nem mad med dejlig smag, super lækker dressing til retten. Ikke sidste gang vi laver denne.
Hej Anne Marie
Det gør mig så glad at høre, tusind tusind tak:)
Warm wishes, Dianna