Ranch Chicken in a Pita Pocket
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 4–5
1 onion, halved, sliced
1 red pepper, cut in 3-inch strips
1 tsp. crushed garlic
1 tsp. vegetable oil
1 whole wheat pita bread (7 inches), halved
1½ cups shredded cooked chicken
8 mushrooms, sliced
Step 1Heat oil in large nonstick skillet. Add garlic, onion, pepper and mushrooms. Cook and stir until moisture has evaporated and onions are lightly browned. Stir in chicken and dressing. Heat thoroughly. Spoon into halved pita breads.
For safe meat preparation, reference the USDA website.
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