Pin it Last summer my friend Sarah showed up with grocery bags and declared we were having Caesar salad, but make it portable. We spent the afternoon watching the air fryer timer count down, sneaking chicken strips while they were still too hot to eat, and laughing about how the best ideas often start with being too lazy to set a proper table.
Ive made these for weeknight dinners, Sunday lunch with family, and even packed them for picnics. The way the warm pita softens just slightly around the cold salad filling is something my sister described as the sandwich version of biting into fresh cookies and cold milk.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 2 large chicken breasts: Cutting them into strips yourself saves money and lets you control thickness for even cooking
- 1 cup buttermilk: The tang here tenderizes the chicken beautifully and helps the breadcrumbs actually stick instead of falling off
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create that shatteringly crispy exterior that stays crunchy even with the dressing nearby
- ½ cup grated Parmesan cheese: Mixed right into the breading so every bite is salty and savory
- ½ tsp garlic powder: Essential for that classic Caesar flavor without the work of mincing fresh garlic
- ½ tsp paprika: Adds warmth and helps the chicken achieve that golden color
- ½ tsp salt and ¼ tsp black pepper: Keep these handy because you will want to season as you go
- Cooking spray: Just a light mist helps the breading brown without needing excessive oil
- 1 large head romaine lettuce: Chopped into bite size pieces that fit inside the pita
- ½ cup Caesar dressing: Homemade or store bought both work perfectly here
- ¼ cup shaved Parmesan cheese: Shaved or grated adds those salty bursts throughout
- 4 pita breads: Warmed just until pliable so they do not tear when you stuff them
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the chicken soaking:
- Drop the strips into buttermilk and let them hang out for at least 15 minutes while you prep everything else
- Mix up your breading station:
- Combine the panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl so it is ready when you are
- Coat the chicken:
- Let the excess buttermilk drip off, then press each strip into the crumb mixture until it is thoroughly covered on all sides
- Arrange for air frying:
- Lay the breaded strips in a single layer in your air fryer basket, giving them space so the hot air can circulate
- Crisp it up:
- Cook at 400 degrees for 10 to 12 minutes, flipping halfway through, until the chicken is golden brown and reaches 165 degrees inside
- Build the salad filling:
- Toss the chopped romaine with the Caesar dressing and Parmesan while the chicken finishes cooking
- Warm the pitas:
- Heat them in a dry skillet for about 30 seconds per side or in the microwave until they are flexible enough to open without tearing
- Stuff and serve:
- Fill each pita with salad and two or three chicken strips, then drizzle with extra dressing and squeeze some lemon over the top
Pin it These pitas have become my go to when friends come over for casual dinner and drinks. Everyone ends up standing around the counter, dressing on their chins, debating whether to add more lemon or more Parmesan.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
My teenage son started adding bacon to his version because why would you not. A friend of mine uses Greek yogurt instead of buttermilk for the marinade and swears the tang is even better.
The Air Fryer Game
If you do not have an air fryer, these work beautifully in the oven at 425 degrees for about 15 minutes, flipping once. The texture is slightly different but still absolutely delicious.
Serving Ideas
Serve these alongside a simple soup or cut them in half for appetizer portions. They are surprisingly filling on their own but pair well with roasted vegetables or a light pasta salad.
- Have extra napkins ready because this is definitely a two handed meal
- Squeeze the lemon right before eating so the acid wakes up all the flavors
- If taking these to go, pack the dressing separately and assemble on site
Pin it Sometimes the simplest meals are the ones that bring everyone to the table fastest.
Recipe FAQs
- → Can I bake the chicken instead of air frying?
Yes, bake at 425°F for 15-18 minutes on a parchment-lined baking sheet, flipping halfway until golden and cooked through to 165°F internally.
- → How do I prevent pitas from tearing when stuffing?
Warm pitas first to make them pliable, then carefully cut around the edge with a sharp knife to create pockets. Gently open without forcing to avoid splitting.
- → What substitutions work for buttermilk?
Mix 1 cup regular milk with 1 tablespoon white vinegar and let sit 5 minutes. Plain yogurt thinned with water also works beautifully for tenderizing chicken.
- → Can I prepare components ahead?
Marinate chicken up to 24 hours in advance. Cut vegetables and make dressing 1 day ahead. Assemble just before serving to maintain ideal texture contrast.
- → How do I store leftovers?
Store chicken, salad components, and dressed pitas separately in airtight containers. Chicken keeps 3-4 days refrigerated. Reheat at 350°F for 8-10 minutes to restore crispness.
