Chicken Ranch Pitas

Recipe Ingredients

		Chicken
8 oz	227g	Boneless skinless chicken breast strips
1/2		Dry ranch salad dressing mix - (1 oz)
1 tablespoon	15ml	Vegetable oil
		Sandwiches
4		Pita fold breads - (6" to 7" dia)
4 cups	948ml	Torn Romaine lettuce
1/2 cup	118ml	Red bell pepper strips
4		Onion slices - halved, separated
1/3 cup	78ml	Land O Lakes sour cream
2 tablespoons	30ml	Mayonnaise
3 tablespoons	45ml	Milk

Recipe Instructions

Heat oven to 350 degrees. Coat chicken pieces with 2 teaspoons salad dressing mix.

Heat oil in 8- or 10-inch skillet; add chicken pieces. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes). Cover; continue cooking until chicken is no longer pink (5 to 7 minutes). Uncover; cool slightly.

Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.

Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.

Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat.

Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.

This recipe yields 4 sandwiches.

Make-Ahead Tip: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave-safe bowl; cover with waxed paper. Microwave on Medium (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.

Nutritional Info per sandwich: Calories 370, Fat 14 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrates 39 g, Dietary Fiber 3 g, Protein 21 g.

Description:

"Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches."

Source:
Back of the Box Recipes at http://www.backofthebox.com

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