Chicken Pita Pockets

These simple little Greek-inspired pockets are easy to create with the savory goodness of Grilled & Ready® chicken.
  • Prep Time 5 minutes
  • Cook Time 10 minutes
  • Serves 2
  • Calories 317
  • Calories 317
  • Total Fat 9 g
  • Cholesterol 34 mg
  • Sodium 717 mg
  • Total Carbohydrate 38 g
  • Protein 22 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 6 ounces Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast
  • 1/2 cup ranch-style salad dressing
  • 1 teaspoon dill weed, dried
  • 2 tablespoons vegetable oil
  • 1 cup mushrooms, fresh, sliced
  • 1 medium onion, thinly sliced, separated into rings
  • 1 cup lettuce, shredded
  • 2 large pita bread pockets, halved

Cooking Instructions

  1. Blend salad dressing and dill in a small bowl. Set aside.
  2. Heat oil in large nonstick skillet over medium heat. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add Grilled & Ready chicken; cook and stir 3 to 5 minutes or until chicken is hot.
  3. Toss lettuce with dressing
  4. Stuff pita bread halves evenly with chicken mixture and lettuce.
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