Chicken Ranch Pitas Recipe

Name: Chicken Ranch Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces boneless skinless chicken breast strips; 1/2 (1-ounce) envelope dry ranch salad dressing mix; 1 tablespoon vegetable oil; 4 (6- to 7-inch) pita fold breads; 4 cups torn Romaine lettuce; 1/2 cup red bell pepper strips; 4 onion slices, halved, separated; 1/3 cup sour cream; 2 tablespoons mayonnaise; 3 tablespoons milk

Servings: persons

8 ounces boneless skinless chicken breast strips
1/2 (1-ounce) envelope dry ranch salad dressing mix
1 tablespoon vegetable oil
4 (6- to 7-inch) pita fold breads
4 cups torn Romaine lettuce
1/2 cup red bell pepper strips
4 onion slices, halved, separated
1/3 cup sour cream
2 tablespoons mayonnaise
3 tablespoons milk

1
Heat oven to 350F.
2
Coat chicken pieces with 2 teaspoons salad dressing mix.
3
Heat oil in 10-inch skillet.
4
Add chicken pieces; cook over medium-high heat, stirring occasionally, 5-7 minutes or until lightly browned.
5
Cover; continue cooking 5-7 minutes or until chicken is no longer pink.
6
Uncover; cool slightly.
7
Wrap pita breads in aluminum foil.
8
Bake 4-5 minutes or until heated through.
9
Combine lettuce, red bell pepper and onions in bowl.
10
Stir together sour cream, mayonnaise and remaining salad dressing mix in another bowl.
11
Stir in milk.
12
Pour mixture over lettuce; toss lightly.
13
Add chicken; toss gently to coat.
14
Spoon chicken mixture into warm pitas.
15
Fold in half; secure with toothpicks, if desired.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces boneless skinless chicken breast strips, 1/2 (1-ounce) envelope dry ranch salad dressing mix, 1 tablespoon vegetable oil, 4 (6- to 7-inch) pita fold breads, and more.

Yes, Chicken Ranch Pitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ranch Pitas

How did you like this recipe?

Frequently Asked Questions