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Main Dish > Sandwiches

Chicken Pita Pockets


Servings: 4


4 boneless, skinless chicken breasts

3/4 cup ranch salad dressing

1 Tbs dried dill weed

2 Tbs vegetable oil

1 cup sliced fresh mushrooms

1 cup thinly sliced sweet onion

1 cup shredded lettuce

4 large pita bread loaves, halved


Place chicken between two sheets of plastic wrap and pound to flatten.

To make sauce, combine ranch dressing and dill.

In large skillet, heat 1 tablespoon oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Heat remaining tablespoon of oil in pan; add chicken. Cook for 4 to 5 minutes per side or until internal juices run clear. Slice into strips.

Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.

Add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill.

Nutritional Information:

Total Fat 34.00g 

Cholesterol 77.00mg 

Sodium 853.00mg 

Total Carbohydrate 40.00g 

Protein 33.00g