Ranch Chicken Pitas

By Tonya_Speed

Per Serving: 270 Calories; 11g Fat; 18g Protein; 25g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 483mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 2 Fat. Points: 6

Ingredients

• 8 ounces boneless skinless chicken breast meat, cut into strips
• 3 teaspoons dry ranch salad dressing mix
• 1 tablespoon olive oil
• 2 pita bread rounds, halved
• 4 cups chopped Romaine lettuce
• 1 medium yellow bell pepper, seeded, deribbed and chopped
• 1/4 chopped red onion
• 1/3 cup low fat sour cream
• 2 tablespoons low fat mayonnaise
• 3 tablespoons milk
• Plastic wrap or aluminum foil

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Toss chicken with 2 teaspoons of the ranch dressing mix.
Heat the oil in a large skillet over medium heat; sauté chicken until chicken cooked through.
Meanwhile, in a bowl, combine chopped lettuce, bell pepper and onion; set aside.
In a small bowl or cup, combine sour cream, mayonnaise, milk and remaining salad dressing mix; pour over lettuce mixture and toss well to coat; spoon into pita halves.
Place pitas on plastic wrap or aluminum foil and seal; refrigerate overnight or until ready to serve for lunch.
Serving Suggestion: Your favorite crudités (baby carrots, celery sticks, radishes, cucumber spears) dipped in ranch dressing; add a peanut butter cookie.