Chicken Ranch Pitas
Ranch dressing mix coats the chicken strips and serves as
a salad glaze for these healthy pita sandwiches.
Prep: 20 min Bake: 4 min
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 LAND O LAKES® Sour Cream
2 tablespoons mayonnaise
3 tablespoons milk
Heat oven to 350°F. Coat chicken pieces with 2 teaspoons salad
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
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.
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.
Makes 4 sandwiches
Nutritional Info per 1 sandwich: Calories 370, Fat 14 g,
Cholesterol 50 mg, Sodium 450 mg, Carbohydrates 39 g,
Dietary Fiber 3 g, Protein 21 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.