Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches.
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Chicken
8 ounces boneless skinless chicken breast strips
12 (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
12 cup red bell pepper strips
4 onion slices, halved, separated
13 cup sour cream
2 tablespoons mayonnaise
3 tablespoons milk
STEP 1
Heat oven to 350°F.
STEP 2
Coat chicken pieces with 2 teaspoons salad dressing mix.
STEP 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.
STEP 4
Wrap pita breads in aluminum foil. Bake 4-5 minutes or until heated through.
STEP 5
Combine lettuce, red bell pepper and onions in bowl.
STEP 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.
STEP 7
Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.
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