Prev Recipe Next Recipe

Save Recipe Print

Total:: 30 min
Prep:: 5 min
Cook:: 25 min

Yield:: 4 servings

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. 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.

My Private Notes

Name: Chicken Pita Pockets
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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