Ranch Chicken Pitas

Servings 4 Serves


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


  • 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.


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; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Serving Suggestion: Your favorite crudite (baby carrots, celery sticks, radishes, cucumber spears) dipped in ranch dressing; add a peanut butter cookie.
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