Chicken Pita Pockets

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

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Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Total: 30 min

Prep: 5 min
Cook: 25 min

Yield: 4 servings

Ingredients

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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.

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