# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Garlic Ranch Sauce
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream
10 - 2 tablespoons buttermilk or milk
11 - 2 cloves garlic, minced
12 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
13 - 1 tablespoon chopped fresh parsley
14 - 1 teaspoon freshly squeezed lemon juice
15 - 1/2 teaspoon onion powder
16 - Salt and black pepper to taste
→ Sandwich Assembly
17 - 4 pita breads
18 - 1 cup shredded romaine lettuce
19 - 1 cup sliced cucumber
20 - 1 medium tomato, thinly sliced
21 - 1/2 small red onion, thinly sliced
# Method:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Cut each chicken breast horizontally to yield four thin cutlets.
03 - Combine cutlets with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to coat.
04 - Place chicken on grill and cook for 4 to 5 minutes per side, until fully cooked and juices run clear. Rest for 5 minutes, then slice into strips.
05 - In a bowl, whisk mayonnaise, sour cream, buttermilk or milk, minced garlic, dill, parsley, lemon juice, and onion powder until blended. Season to taste with salt and pepper.
06 - Heat pita breads in a dry skillet or microwave until warm and pliable.
07 - Spread garlic ranch sauce inside each pita. Add lettuce, cucumber, tomato, and red onion. Arrange sliced chicken over vegetables and drizzle with additional sauce.
08 - Serve sandwiches immediately while warm.
