Chicken Ranch Pitas

Makes 4 sandwiches

Ingredients

• Chicken Ingredients
  • 8 - ounces boneless skinless chicken breast strips
  • 1/2 - envelope (1-ounce) dry ranch salad dressing mix
  • 1 - Tablespoon vegetable oil
• Sandwiches Ingredients
  • 4 - pita fold breads (6 to 7-inch) 
  • 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. Coat chicken pieces with 2 teaspoons salad dressing mix.
   Heat oil in 10-inch skillet and add chicken pieces.
2. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, or until lightly browned.
3. Cover and continue cooking for 5 to 7 minutes or until chicken is no longer pink.
4. Uncover and cool slightly.
5. Next, wrap pita breads in aluminum foil.
6. Bake for 4 to 5 minutes or until heated through.
7. Meanwhile, in a medium bowl, combine lettuce, red bell pepper and onions in medium bowl.
8. Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl.
9. Stir in milk and pour mixture over lettuce. Toss lightly.
10. Add chicken and toss gently to coat.
11. Spoon chicken mixture into warm pitas.
12. Fold in half; secure with toothpicks, if desired.

Alan’s Kitchen 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) for 2 to 3 minutes or until mixture is warmed. Heat pita breads as directed above. Continue making pitas as directed above.