Chicken Pita Pockets

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  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 1. Blend salad dressing and dill in a small bowl. Set aside.
  2. 2. Cook chicken according to package directions. Dice.
  3. 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.
  4. 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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