Chicken Pita Pockets
Recipe provided courtesy of the National Chicken Council.
2 tablespoons vegetable oil - divided use
1 cup sliced mushrooms
1 cup sweet onion, sliced
4 chicken breasts, thinly sliced into strips
3/4 cup ranch salad dressing
1 tablespoon dried dill weed
1 cup shredded lettuce
4 large pita bread
- In large skillet, heat 1 tablespoon vegetable oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Add chicken strips. Cook for 3 to 5 minutes until internal juices run clear.
- To make sauce, combine ranch dressing and dill.
- Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce.
Makes 4 servings.
Tip: For extra crunch, add one peeled, seeded and chopped cucumber to ranch dressing, or use cucumber ranch dressing mixed with dill.
Nutritional Information Per Serving (1/4 of recipe): Calories: 599; Total Fat: 34g; Cholesterol: 77mg; Total Carbs: 40g; Protein: 33g; Sodium: 853mg.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.