Chicken Pita Pockets Recipe
Ingredients
1 cup mushrooms, fresh, sliced
1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
2 large pita bread pockets, halved
6 ounces Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast
1/2 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
Chicken Pita Pockets Recipe
Cooking Instructions
Blend salad dressing and dill in a small bowl. Set aside.
Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add Grilled & Ready chicken; cook and stir 3 to 5 minutes or until chicken is hot.
Toss lettuce with dressing
Stuff pita bread halves evenly with chicken mixture and lettuce.
1 cup mushrooms, fresh, sliced
1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
2 large pita bread pockets, halved
6 ounces Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast
1/2 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
Chicken Pita Pockets Recipe
Cooking Instructions
Blend salad dressing and dill in a small bowl. Set aside.
Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add Grilled & Ready chicken; cook and stir 3 to 5 minutes or until chicken is hot.
Toss lettuce with dressing
Stuff pita bread halves evenly with chicken mixture and lettuce.
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