Chicken Ranch Pitas

Chicken Ranch Pitas
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Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches.
25 min
Prep Time
30 min
Total Time
4 sandwiches

Ingredients

Chicken

8 ounces
boneless skinless chicken breast strips
1/2 (1-ounce) envelope
dry ranch salad dressing mix
1 tablespoon
vegetable oil

Sandwiches

4 (6- to 7-inch)
pita fold breads
4 cups
torn Romaine lettuce
1/2 cup
red bell pepper strips
4
onion slices, halved, separated
1/3 cup
sour cream
2 tablespoons
mayonnaise
3 tablespoons
milk

Directions

  1. Heat oven to 350°F.
  2. Coat chicken pieces with 2 teaspoons salad dressing mix.
  3. Heat oil in 10-inch skillet. Add chicken pieces; cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned. Cover; continue cooking 5-7 minutes or until chicken is no longer pink. Uncover; cool slightly.
  4. Wrap pita breads in aluminum foil. Bake 4-5 minutes or until heated through.
  5. Combine lettuce, red bell pepper and onions in bowl.
  6. Stir together sour cream, mayonnaise and remaining salad dressing mix in another bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat.
  7. Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.

Recipe Tips

Nutrition Facts (1 sandwich)

Calories
370
Cholesterol
50mg
Carbohydrates
39g
Protein
21g
Fat
14g
Sodium
450mg
Dietary Fiber
3g

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