Sheet Pan Chicken Pitas with Herb Ranch Slaw Delight

by
- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 red bell pepper, thinly sliced - 1/4 cup plain Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon dried dill - 1/4 cup fresh parsley, finely chopped Gather these fresh and vibrant ingredients before you start. The chicken breasts give the dish protein and flavor. The olive oil adds richness, while the spices bring a burst of taste. Use cherry tomatoes, cucumber, and red bell pepper for color and crunch. For the slaw, Greek yogurt and mayonnaise create a creamy base. Fresh herbs and lemon juice add brightness and zing. This blend not only tastes great but also adds a healthy touch to your meal. The combination of these ingredients makes for a delightful and satisfying dish. {{ingredient_image_2}} - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper for easy cleanup. - In a bowl, combine 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. - Whisk these ingredients until they blend well. - Brush this marinade over both sides of the chicken breasts. - Place the marinated chicken on the baking sheet. - Arrange halved cherry tomatoes, diced cucumber, and sliced red bell pepper around the chicken. - Drizzle about 1 teaspoon of olive oil over the veggies and season with salt and pepper. - Roast in the oven for 20 to 25 minutes. - Check if the chicken reaches 165°F (75°C) and that the vegetables are tender. - In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dried dill, salt, and pepper. - Adjust seasoning to your taste. - Gently fold in the chopped fresh parsley for added flavor. - After roasting, let the chicken rest for 5 minutes. - Slice the chicken into strips. - For each whole wheat pita, fill it with sliced chicken, roasted vegetables, and a scoop of herb ranch slaw. To make your chicken burst with flavor, customize the marinade. You can add a splash of lemon juice or a bit of honey for sweetness. For a kick, try adding a dash of cayenne pepper. Marinating time matters. Aim for at least 30 minutes. If you have more time, marinate for up to 4 hours. This lets the chicken soak up flavors, making it more tasty. Keeping your chicken juicy is key. Do not overcook it. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). To get perfectly roasted vegetables, cut them into even pieces. This helps them cook evenly. Toss them in olive oil and season with salt. This enhances their natural sweetness. Presentation can elevate your meal. Serve the filled pitas on a wooden board. This adds a rustic touch. Garnish with extra parsley and lemon wedges for a fresh look. Pair your pitas with a side of sweet potato fries or a light salad. This adds balance and color to your plate. Enjoy every bite of this flavorful dish! Pro Tips Marinate Longer for Flavor: For even more flavor, consider marinating the chicken for at least 30 minutes or up to overnight in the refrigerator. This allows the spices to penetrate the meat more deeply. Customize Your Veggies: Feel free to swap out the vegetables based on what's in season or your personal preferences. Zucchini, bell peppers, or even asparagus work beautifully in this recipe. Rest the Chicken: Letting the chicken rest for a few minutes after roasting helps retain its juices, ensuring every bite is moist and tender. Serve with Extra Sauce: Always offer extra herb ranch slaw or a side of your favorite dipping sauce for those who love an extra punch of flavor! {{image_4}} You can switch the chicken for turkey or tofu. Turkey gives a leaner option, while tofu is great for a plant-based meal. Grilling adds a smoky flavor, while roasting keeps the meat juicy. Make sure to adjust cooking times. Turkey needs about 25 to 30 minutes, and tofu cooks faster, around 15 to 20 minutes. Feel free to mix in other veggies. Bell peppers, zucchini, or even asparagus work well. Seasonal veggies can elevate your dish. In summer, add fresh corn or snap peas. In fall, butternut squash or Brussels sprouts add depth and flavor. Try different dressings for your slaw. A spicy mayo can add a kick, while a tangy vinaigrette offers a fresh taste. You can also switch herbs. Use cilantro for a bold flavor, or basil for a hint of sweetness. Adjust the herbs based on what you enjoy or have on hand. To keep your Sheet Pan Chicken Pitas fresh, store them in airtight containers. Make sure to separate the chicken, veggies, and slaw. This prevents sogginess and keeps flavors intact. Proper storage helps maintain quality and taste. The recommended shelf life for these pitas in the fridge is about 3 to 4 days. After that, the flavors may fade, and the texture might change. Reheating the chicken and pitas can be simple. For the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking tray, cover it with foil, and heat for about 10 to 15 minutes. This keeps the chicken juicy. For pitas, warm them in the oven for about 5 minutes. You can also microwave them for about 20 seconds, but keep an eye on them to avoid making them tough. To maintain texture and flavor, avoid reheating the slaw. Instead, add fresh slaw after warming the chicken and pitas. This way, you enjoy the crunch and taste of the herb ranch slaw just like when you first made it. Yes, you can prepare this meal in advance. For meal prep, marinate the chicken one day before. Store it in the fridge to enhance flavor. You can also chop the veggies and make the herb ranch slaw ahead of time. Keep slaw in an airtight container. Just assemble the pitas right before serving for the best taste. You can serve many sides with these pitas. Here are a few ideas: - A fresh garden salad - Crispy sweet potato fries - Roasted vegetables - Quinoa or couscous To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don't have a thermometer, ensure the chicken is no longer pink inside and the juices run clear. Absolutely! You can try various pita types. Options include: - White pitas - Gluten-free pitas - Mini pitas for a fun twist This recipe serves four and has many health benefits. Here’s a quick overview: - Calories: About 400 per serving - Protein: Around 30g - Carbohydrates: Roughly 40g - Healthy fats: About 10g from olive oil and yogurt Enjoy the tasty flavors and healthy ingredients in this dish! This blog post walks you through making delicious Sheet Pan Chicken Pitas. You start with simple ingredients like chicken, veggies, and a tasty herb ranch slaw. The step-by-step guide makes cooking easy and fun. I shared tips to help you perfect your marinade and ensure juicy chicken. You can even mix up the recipe with different proteins and veggies. Finally, store leftovers well for later enjoyment. With these insights, you can whip up this meal anytime and impress everyone at the table!

WANT TO SAVE THIS RECIPE?

Ready for a flavor-packed meal that’s as easy as it is tasty? My Sheet Pan Chicken Pitas with Herb Ranch Slaw brings you juicy chicken, fresh veggies, and creamy slaw—all wrapped in a warm pita. This quick recipe is perfect for busy weeknights or small gatherings. With just one pan, you’ll enjoy a hassle-free cooking experience that leads to delicious bites. Let’s dive into this simple and delightful dish!

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Why I Love This Recipe

  1. Quick and Easy: This recipe is perfect for busy weeknights, as it comes together in just 40 minutes from start to finish.
  2. Healthy and Flavorful: With lean chicken and fresh veggies, this dish is both nutritious and bursting with flavor, thanks to the herb-infused marinade.
  3. Customizable: You can easily adapt the pitas with your favorite vegetables or add extra toppings to suit your taste preferences.
  4. Fun to Assemble: Assembling the pitas is a fun activity for the whole family, allowing everyone to create their own personalized meal.

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken breasts

– 2 tablespoons olive oil, divided

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– 1 teaspoon dried oregano

– Salt and freshly ground black pepper, to taste

Vegetables

– 1 cup cherry tomatoes, halved

– 1 cup cucumber, diced

– 1 red bell pepper, thinly sliced

Herb Ranch Slaw Ingredients

– 1/4 cup plain Greek yogurt

– 2 tablespoons mayonnaise

– 1 tablespoon freshly squeezed lemon juice

– 1 teaspoon dried dill

– 1/4 cup fresh parsley, finely chopped

Gather these fresh and vibrant ingredients before you start. The chicken breasts give the dish protein and flavor. The olive oil adds richness, while the spices bring a burst of taste. Use cherry tomatoes, cucumber, and red bell pepper for color and crunch.

For the slaw, Greek yogurt and mayonnaise create a creamy base. Fresh herbs and lemon juice add brightness and zing. This blend not only tastes great but also adds a healthy touch to your meal. The combination of these ingredients makes for a delightful and satisfying dish.

Step-by-Step Instructions

Oven Preparation

– Preheat oven to 425°F (220°C).

– Line a baking sheet with parchment paper for easy cleanup.

Marinade and Chicken Preparation

– In a bowl, combine 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper.

– Whisk these ingredients until they blend well.

– Brush this marinade over both sides of the chicken breasts.

Roasting Vegetables and Chicken

– Place the marinated chicken on the baking sheet.

– Arrange halved cherry tomatoes, diced cucumber, and sliced red bell pepper around the chicken.

– Drizzle about 1 teaspoon of olive oil over the veggies and season with salt and pepper.

– Roast in the oven for 20 to 25 minutes.

– Check if the chicken reaches 165°F (75°C) and that the vegetables are tender.

Slaw Preparation

– In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dried dill, salt, and pepper.

– Adjust seasoning to your taste.

– Gently fold in the chopped fresh parsley for added flavor.

Assembling the Pitas

– After roasting, let the chicken rest for 5 minutes.

– Slice the chicken into strips.

– For each whole wheat pita, fill it with sliced chicken, roasted vegetables, and a scoop of herb ranch slaw.

Tips & Tricks

Perfecting the Marinade

To make your chicken burst with flavor, customize the marinade. You can add a splash of lemon juice or a bit of honey for sweetness. For a kick, try adding a dash of cayenne pepper.

Marinating time matters. Aim for at least 30 minutes. If you have more time, marinate for up to 4 hours. This lets the chicken soak up flavors, making it more tasty.

Cooking Techniques

Keeping your chicken juicy is key. Do not overcook it. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C).

To get perfectly roasted vegetables, cut them into even pieces. This helps them cook evenly. Toss them in olive oil and season with salt. This enhances their natural sweetness.

Serving Suggestions

Presentation can elevate your meal. Serve the filled pitas on a wooden board. This adds a rustic touch. Garnish with extra parsley and lemon wedges for a fresh look.

Pair your pitas with a side of sweet potato fries or a light salad. This adds balance and color to your plate. Enjoy every bite of this flavorful dish!

Pro Tips

  1. Marinate Longer for Flavor: For even more flavor, consider marinating the chicken for at least 30 minutes or up to overnight in the refrigerator. This allows the spices to penetrate the meat more deeply.
  2. Customize Your Veggies: Feel free to swap out the vegetables based on what’s in season or your personal preferences. Zucchini, bell peppers, or even asparagus work beautifully in this recipe.
  3. Rest the Chicken: Letting the chicken rest for a few minutes after roasting helps retain its juices, ensuring every bite is moist and tender.
  4. Serve with Extra Sauce: Always offer extra herb ranch slaw or a side of your favorite dipping sauce for those who love an extra punch of flavor!

Variations

Protein Alternatives

You can switch the chicken for turkey or tofu. Turkey gives a leaner option, while tofu is great for a plant-based meal. Grilling adds a smoky flavor, while roasting keeps the meat juicy. Make sure to adjust cooking times. Turkey needs about 25 to 30 minutes, and tofu cooks faster, around 15 to 20 minutes.

Veggie Additions

Feel free to mix in other veggies. Bell peppers, zucchini, or even asparagus work well. Seasonal veggies can elevate your dish. In summer, add fresh corn or snap peas. In fall, butternut squash or Brussels sprouts add depth and flavor.

Slaw Alternatives

Try different dressings for your slaw. A spicy mayo can add a kick, while a tangy vinaigrette offers a fresh taste. You can also switch herbs. Use cilantro for a bold flavor, or basil for a hint of sweetness. Adjust the herbs based on what you enjoy or have on hand.

Storage Info

Refrigeration

To keep your Sheet Pan Chicken Pitas fresh, store them in airtight containers. Make sure to separate the chicken, veggies, and slaw. This prevents sogginess and keeps flavors intact. Proper storage helps maintain quality and taste. The recommended shelf life for these pitas in the fridge is about 3 to 4 days. After that, the flavors may fade, and the texture might change.

Reheating Methods

Reheating the chicken and pitas can be simple. For the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking tray, cover it with foil, and heat for about 10 to 15 minutes. This keeps the chicken juicy. For pitas, warm them in the oven for about 5 minutes. You can also microwave them for about 20 seconds, but keep an eye on them to avoid making them tough.

To maintain texture and flavor, avoid reheating the slaw. Instead, add fresh slaw after warming the chicken and pitas. This way, you enjoy the crunch and taste of the herb ranch slaw just like when you first made it.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare this meal in advance. For meal prep, marinate the chicken one day before. Store it in the fridge to enhance flavor. You can also chop the veggies and make the herb ranch slaw ahead of time. Keep slaw in an airtight container. Just assemble the pitas right before serving for the best taste.

What can I serve with Sheet Pan Chicken Pitas?

You can serve many sides with these pitas. Here are a few ideas:

– A fresh garden salad

– Crispy sweet potato fries

– Roasted vegetables

– Quinoa or couscous

How do I ensure the chicken is cooked properly?

To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, ensure the chicken is no longer pink inside and the juices run clear.

Can I use different types of pitas?

Absolutely! You can try various pita types. Options include:

– White pitas

– Gluten-free pitas

– Mini pitas for a fun twist

What is the nutritional information for this recipe?

This recipe serves four and has many health benefits. Here’s a quick overview:

– Calories: About 400 per serving

– Protein: Around 30g

– Carbohydrates: Roughly 40g

– Healthy fats: About 10g from olive oil and yogurt

Enjoy the tasty flavors and healthy ingredients in this dish!

This blog post walks you through making delicious Sheet Pan Chicken Pitas. You start with simple ingredients like chicken, veggies, and a tasty herb ranch slaw. The step-by-step guide makes cooking easy and fun. I shared tips to help you perfect your marinade and ensure juicy chicken. You can even mix up the recipe with different proteins and veggies. Finally, store leftovers well for later enjoyment. With these insights, you can whip up this meal anytime and impress everyone at the tabl

- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 red bell pepper, thinly sliced - 1/4 cup plain Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon dried dill - 1/4 cup fresh parsley, finely chopped Gather these fresh and vibrant ingredients before you start. The chicken breasts give the dish protein and flavor. The olive oil adds richness, while the spices bring a burst of taste. Use cherry tomatoes, cucumber, and red bell pepper for color and crunch. For the slaw, Greek yogurt and mayonnaise create a creamy base. Fresh herbs and lemon juice add brightness and zing. This blend not only tastes great but also adds a healthy touch to your meal. The combination of these ingredients makes for a delightful and satisfying dish. {{ingredient_image_2}} - Preheat oven to 425°F (220°C). - Line a baking sheet with parchment paper for easy cleanup. - In a bowl, combine 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. - Whisk these ingredients until they blend well. - Brush this marinade over both sides of the chicken breasts. - Place the marinated chicken on the baking sheet. - Arrange halved cherry tomatoes, diced cucumber, and sliced red bell pepper around the chicken. - Drizzle about 1 teaspoon of olive oil over the veggies and season with salt and pepper. - Roast in the oven for 20 to 25 minutes. - Check if the chicken reaches 165°F (75°C) and that the vegetables are tender. - In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dried dill, salt, and pepper. - Adjust seasoning to your taste. - Gently fold in the chopped fresh parsley for added flavor. - After roasting, let the chicken rest for 5 minutes. - Slice the chicken into strips. - For each whole wheat pita, fill it with sliced chicken, roasted vegetables, and a scoop of herb ranch slaw. To make your chicken burst with flavor, customize the marinade. You can add a splash of lemon juice or a bit of honey for sweetness. For a kick, try adding a dash of cayenne pepper. Marinating time matters. Aim for at least 30 minutes. If you have more time, marinate for up to 4 hours. This lets the chicken soak up flavors, making it more tasty. Keeping your chicken juicy is key. Do not overcook it. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). To get perfectly roasted vegetables, cut them into even pieces. This helps them cook evenly. Toss them in olive oil and season with salt. This enhances their natural sweetness. Presentation can elevate your meal. Serve the filled pitas on a wooden board. This adds a rustic touch. Garnish with extra parsley and lemon wedges for a fresh look. Pair your pitas with a side of sweet potato fries or a light salad. This adds balance and color to your plate. Enjoy every bite of this flavorful dish! Pro Tips Marinate Longer for Flavor: For even more flavor, consider marinating the chicken for at least 30 minutes or up to overnight in the refrigerator. This allows the spices to penetrate the meat more deeply. Customize Your Veggies: Feel free to swap out the vegetables based on what's in season or your personal preferences. Zucchini, bell peppers, or even asparagus work beautifully in this recipe. Rest the Chicken: Letting the chicken rest for a few minutes after roasting helps retain its juices, ensuring every bite is moist and tender. Serve with Extra Sauce: Always offer extra herb ranch slaw or a side of your favorite dipping sauce for those who love an extra punch of flavor! {{image_4}} You can switch the chicken for turkey or tofu. Turkey gives a leaner option, while tofu is great for a plant-based meal. Grilling adds a smoky flavor, while roasting keeps the meat juicy. Make sure to adjust cooking times. Turkey needs about 25 to 30 minutes, and tofu cooks faster, around 15 to 20 minutes. Feel free to mix in other veggies. Bell peppers, zucchini, or even asparagus work well. Seasonal veggies can elevate your dish. In summer, add fresh corn or snap peas. In fall, butternut squash or Brussels sprouts add depth and flavor. Try different dressings for your slaw. A spicy mayo can add a kick, while a tangy vinaigrette offers a fresh taste. You can also switch herbs. Use cilantro for a bold flavor, or basil for a hint of sweetness. Adjust the herbs based on what you enjoy or have on hand. To keep your Sheet Pan Chicken Pitas fresh, store them in airtight containers. Make sure to separate the chicken, veggies, and slaw. This prevents sogginess and keeps flavors intact. Proper storage helps maintain quality and taste. The recommended shelf life for these pitas in the fridge is about 3 to 4 days. After that, the flavors may fade, and the texture might change. Reheating the chicken and pitas can be simple. For the chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking tray, cover it with foil, and heat for about 10 to 15 minutes. This keeps the chicken juicy. For pitas, warm them in the oven for about 5 minutes. You can also microwave them for about 20 seconds, but keep an eye on them to avoid making them tough. To maintain texture and flavor, avoid reheating the slaw. Instead, add fresh slaw after warming the chicken and pitas. This way, you enjoy the crunch and taste of the herb ranch slaw just like when you first made it. Yes, you can prepare this meal in advance. For meal prep, marinate the chicken one day before. Store it in the fridge to enhance flavor. You can also chop the veggies and make the herb ranch slaw ahead of time. Keep slaw in an airtight container. Just assemble the pitas right before serving for the best taste. You can serve many sides with these pitas. Here are a few ideas: - A fresh garden salad - Crispy sweet potato fries - Roasted vegetables - Quinoa or couscous To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don't have a thermometer, ensure the chicken is no longer pink inside and the juices run clear. Absolutely! You can try various pita types. Options include: - White pitas - Gluten-free pitas - Mini pitas for a fun twist This recipe serves four and has many health benefits. Here’s a quick overview: - Calories: About 400 per serving - Protein: Around 30g - Carbohydrates: Roughly 40g - Healthy fats: About 10g from olive oil and yogurt Enjoy the tasty flavors and healthy ingredients in this dish! This blog post walks you through making delicious Sheet Pan Chicken Pitas. You start with simple ingredients like chicken, veggies, and a tasty herb ranch slaw. The step-by-step guide makes cooking easy and fun. I shared tips to help you perfect your marinade and ensure juicy chicken. You can even mix up the recipe with different proteins and veggies. Finally, store leftovers well for later enjoyment. With these insights, you can whip up this meal anytime and impress everyone at the table!

Sheet Pan Chicken Pitas with Herb Ranch Slaw

A delicious and easy recipe for chicken pitas topped with roasted vegetables and a creamy herb ranch slaw.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste Salt and freshly ground black pepper
  • 4 whole wheat pitas
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, thinly sliced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried dill

Instructions
 

  • Preheat the Oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper for easy cleanup.
  • Prepare the Marinade: In a small mixing bowl, combine 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, dried oregano, and a pinch of salt and pepper. Whisk until well blended to form a flavorful marinade.
  • Marinate the Chicken: Place the chicken breasts on the prepared baking sheet. Generously brush the marinade over both sides of the chicken, ensuring each piece is well coated to absorb all that delicious flavor.
  • Add the Vegetables: Around the seasoned chicken, evenly distribute the halved cherry tomatoes, diced cucumber, and sliced red bell pepper. Drizzle a little olive oil (approximately 1 teaspoon) over the vegetables and season with salt and pepper to enhance their natural sweetness.
  • Roast the Ingredients: Place the baking sheet in the preheated oven and roast for about 20 to 25 minutes. Check for doneness; the chicken should reach an internal temperature of 165°F (75°C), and the vegetables should be tender and lightly caramelized.
  • Make the Herb Ranch Slaw: While the chicken and vegetables are roasting, prepare the slaw by whisking together the Greek yogurt, mayonnaise, freshly squeezed lemon juice, dried dill, and a sprinkle of salt and pepper in a separate bowl. Adjust seasoning as needed for flavor balance.
  • Add Freshness: Gently fold in the chopped fresh parsley to the creamy dressing. If desired, toss in any additional leftover vegetables to add some extra crunch and flavor to the slaw.
  • Rest and Slice the Chicken: Once the chicken is nicely roasted, remove it from the oven and let it rest for about 5 minutes to retain its juices. After resting, slice the chicken into strips for easy stuffing into the pitas.
  • Assemble the Pitas: For each whole wheat pita, place a desired amount of sliced chicken inside. Top generously with the roasted vegetables and a heaping scoop of herb ranch slaw to finish.

Notes

Serve the filled pitas on a rustic wooden board, garnished with parsley and lemon wedges.
Keyword chicken, herb ranch slaw, pitas, sheet pan

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