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Ranch Chicken in a Pita Pocket

  • Prep: 20 min
  • Cook: 20 min
  • Total: 40 min
  • Servings: 4–5
Rated 4.5/5 based on 4 customer reviews
Courtesy of Justin Miller

Ingredients (8)

  • 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
  • cups shredded cooked chicken
  • 8 mushrooms, sliced

Steps (1)

  • Step 1
    Heat 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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Reviews
(4)

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Rated 4 out of 5 by from This is a fast delicious meal on the go.Add some olives for a Mediterranean twist.
Date published: 2019-10-01
Rated 4 out of 5 by from great for on the go ! Great recipe. I would omit the mushrooms in the future because they hold too much moisture and can make it a bit soggy
Date published: 2018-02-10
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