lunch
Chicken Pita Pockets
Ingredients
3/4 cup (6 ounces) Grilled & Ready® Oven Roasted Diced Chicken Breast
1/2 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
2 large pita bread pockets, halved
These simple little Greek-inspired pockets are easy to create with the savory goodness of Grilled & Ready® chicken.
Directions
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken; cook and stir 3 to 5 minutes or until chicken is hot.
3. Toss lettuce with dressing.
4. Stuff pita bread halves evenly with chicken mixture and lettuce.
| Calories | 650 |
| Protein | 27 |
| Total Fat | 39 |
| Cholesterol | 100 |
| Sodium | 1420 |
| Total Carbohydrate | 47 |
