Chicken Pita Pockets

Quick Info

Lunch, Dinner Poultry 15-30 min 4


Chicken Pita Pockets


This quick and easy chicken pita pocket is sure to please for lunch or dinner.


  • 1 (9-oz.) or 1/2 (18-oz.) package Tyson® Fully Cooked Chicken Breast Strips
  • 3/4 cup ranch-style salad dressing
  • 1 Tbsp. dried dill weed
  • 2 Tbsp. vegetable oil
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, thinly sliced, separated into rings
  • 1 cup shredded lettuce
  • 4 large pita bread loaves, halved


Wash hands. In small bowl, blend salad dressing and dill. Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion. Cook 3 to 5 minutes or until vegetables are tender. Add chicken. Cook and stir 3 to 5 minutes or until chicken is hot. Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks, if desired. Refrigerate leftovers immediately.

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