Prep:
15 min
|
Cook:
4 hr
Ranch Chicken in a Pita Pocket
Rated 4.6667/5
based on 3 customer reviews
Courtesy of Justin Miller
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 4–5
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
-
1½ cups shredded cooked chicken
-
8 mushrooms, sliced
-
Steps (1)
-
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.
Ranch Chicken in a Pita Pocket
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
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
-
1½ cups shredded cooked chicken
-
8 mushrooms, sliced
-
Ranch Chicken in a Pita Pocket
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
