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Chicken Ranch Pitas
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8 ounces boneless skinless chicken breast strips

1/2 (1-ounce) envelope dry ranch salad dressing mix

1 tablespoon vegetable oil


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Coat chicken pieces with 2 teaspoons salad dressing mix.

  3. 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.

  4. STEP 4

    Wrap pita breads in aluminum foil. Bake 4-5 minutes or until heated through.

  5. STEP 5

    Combine lettuce, red bell pepper and onions in bowl.

  6. 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.

  7. STEP 7

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

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