Chicken Pita Pockets

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. To make sauce, combine ranch dressing and dill.
3. 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.