1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
4 pocketless pitas, flatbreads, or naan
4 large romaine lettuce leaves
1 large tomato, cut into 8 slices
Combine the yogurt, mayonnaise, chives, parsley, and garlic in a small bowl. Season with salt and pepper as needed; set aside.
Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Remove from the heat and toss with 2 tablespoons of the ranch dressing.
Lay 1 lettuce leaf and 2 slices of tomato on one half of each pita. Evenly divide the chicken among the 4 pitas. Drizzle with more ranch dressing, fold in half, and serve. These sandwiches are best made and eaten immediately.
Recipe Notes
- Make ahead: The ranch dressing can be made up to 1 day ahead and stored, covered, in the refrigerator until ready to use.