Pulled chicken pitta with cabbage and spicy ranch dressing
Recipe for pitta breads filled with pulled chicken, pointed cabbage and spicy ranch dressing.
Servings 6 people
Calories 661kcal
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
Instructions
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
Calories: 661kcal | Carbohydrates: 46g | Protein: 51g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 1971mg | Potassium: 1352mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 32mg | Calcium: 155mg | Iron: 3mg