Ranch Chicken Pitas

For the chicken:
1 pound of boneless skinless chicken breast, cubed
1/2 (I used a tbsp) envelope dry ranch salad dressing mix
1.5 tbsp olive oil

For the sandwich mixture:
4 whole wheat pitas (around 150 calories a piece)
5-6 cups torn romaine lettuce
1 package of Kroger 3 pepper & onion blend, cooked
1/3 cup light sour cream
2 tbsp light mayo
2 tbsp 1% milk

Coat chicken pieces with 1 tbsp of the dry ranch salad dressing mix. Heat oil in a skill and add chicken pieces. Cook over medium-high heat, stirring occasionally until lightly browned (5-7 minutes). Cover chicke and continue cooking on medium for 5-7 minutes or until done (no longer pink). Uncover the chicken and allow to cool slightly.

Meanwhile heat oven to 350, wrap pita breads in foil and bake for 4-5 minutes.

Combine lettuce, pepper and onion mix in a medium bowl.

Stir together the sour cream, mayo, and the rest of the ranch dressing mix in a small bowl. Stir in the milk and then pour over the lettuce mixture. Toss lightly then add chicken and gently toss to coat.

Spoon chicken mixture into warm pitas (after cutting them in half to get pockets) and serve!

Makes 8 pita pockets

Number of Servings: 8

Recipe submitted by SparkPeople user SABRINAP11.