Ranch dressing mix coats the chicken strips
and serves as a salad glaze for these healthy pita sandwiches.
Ranch Chicken
Pitas
- Chicken Ingredients:
- 8 ounces boneless skinless
chicken breast strips
1/2 (1-ounce) envelope dry ranch salad dressing mix
1 tablespoon vegetable oil
Sandwiches Ingredients:
- 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
- Heat oven to 350°F.
- Coat chicken pieces with
2 teaspoons salad dressing mix.
- 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 bowl.
- 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 wooden picks, if desired.
Makes 4 sandwiches.
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.
Nutrition Facts (1 sandwich):
Calories: 370, Fat: 14g, Cholesterol: 50mg, Sodium: 450mg, Carbohydrates:
39g, Dietary Fiber: 3g, Protein: 21g
