Ingredients Jump to Instructions ↓

  1. Chicken Ingredients: 8 ounces boneless skinless chicken breast strips

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

  3. 1 tablespoon vegetable oil

  4. Sandwiches Ingredients: 4 (6 to 7-inch) pita fold breads

  5. 4 cups torn Romaine lettuce

  6. 1/2 cup red bell pepper strips

  7. 4 onion slices, halved, separated

  8. 1/3 cup sour cream

  9. 2 tablespoons mayonnaise

  10. 3 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 °F (175°C).

  2. Coat chicken pieces with 2 teaspoons salad dressing mix.

  3. 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.

  4. Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.

  5. Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.

  6. 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.

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


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