CHICKEN PITA POCKETS

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Chicken Pita Pockets image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 Tyson Grilled and Ready Breast Fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup mushrooms, fresh; sliced
1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
4 large pita bread pockets, halved

Steps:

  • 1. Blend salad dressing and dill in a small bowl. Set aside.
  • 2. Cook chicken according to package directions. Dice.
  • 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
  • Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.

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