Chicken Ranch Pitas

Description
Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches.
 * Prep: 20 minutes - Bake: 4 minutes
 * Makes 4 sandwiches

Chicken

 * 8 ounces boneless skinless chicken breast strips
 * ½ (1-ounce) envelope dry ranch salad dressing mix
 * 1 tablespoon vegetable oil

Sandwiches

 * 4 (6 to 7-inch) pita fold breads
 * 4 cups torn romaine lettuce
 * ½ cup red bell pepper strips
 * 4 onion slices, halved, separated
 * ⅓ cup Land o Lakes ® sour cream
 * 2 tablespoons mayonnaise
 * 3 tablespoons milk

Directions

 * 1) Heat oven to 350°F.
 * 2) Coat chicken pieces with 2 teaspoons salad dressing mix.
 * 3) Heat oil in 8 or 10-inch skillet; add chicken pieces.
 * 4) Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes).
 * 5) Cover; continue cooking until chicken is no longer pink (5 to 7 minutes).
 * 6) Uncover; cool slightly.
 * 7) Meanwhile, wrap pita breads in aluminum foil.
 * 8) Bake for 4 to 5 minutes or until heated through.
 * 9) Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.
 * 10) Stir together sour cream, mayonnaise and remaining salad dressing mix in small 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.

Make-ahead tip
Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave- safe bowl; cover with waxed paper. Microwave on medium (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.

Nutritional information
Per 1 sandwich:
 * Calories 370 | fat 14 g | cholesterol 50 mg | sodium 450 mg | carbohydrates 39 g | dietary fiber 3 g | protein 21 g