Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Skim milk

  2. 1/2 cup 73g / 2.6oz Seasoned-seasoned breadcrumbs

  3. 1 lb 454g / 16oz Skinned - boned chicken breast

  4. Cut into 1/4-inch wide strips

  5. Vegetable cooking spray

  6. 1 tablespoon 15ml Vegetable oil

  7. 6 Romaine lettuce leaves

  8. 6 Unpeeled tomato - (1/4-inch-thick)

  9. Cut in half 6 Green bell pepper - (1/8-inch-thick)

  10. Cut in half 6 Pita bread rounds - (7-inch) uncut 3/4 cup 177ml Commercial reduced-calorie ranch dressing

Instructions Jump to Ingredients ↑

  1. Place milk in a large bowl; set aside. Place breadcrumbs in a large zip-top plastic bag. Add chicken to milk; stir well, and drain. Add chicken to plastic bag with breadcrumbs; seal bag, and shake to coat chicken with breadcrumbs.

  2. Coat a large nonstick skillet with cooking spray; add 1 tablespoon oil, and place over medium-high heat until hot. Add chicken; saute 7 minutes or until done. Set aside.

  3. Arrange 1 lettuce leaf, 2 pieces tomato, and 2 pieces bell pepper down the center of each pita bread round, and top each with 2 ounces chicken. Drizzle 2 tablespoons dressing over each sandwich, and roll up. Yield: 6 servings.


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