Chicken Bacon Ranch Pitas Recipes

CHICKEN RANCH FLATBREADS

Steps:

• Preheat oven to 400°. Place pita breads on a large baking sheet; bake 10-12 minutes or until lightly browned. Meanwhile, in a bowl, toss chicken with dressing., Top pitas with tomatoes and chicken mixture; sprinkle with cheese, bacon and oregano. Bake 8-10 minutes or until cheese is melted.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CHICKEN BACON RANCH PITA PIZZAS

Steps:

• Using the stove: Preheat the broiler. Heat a heavy skillet over medium high heat. Place one pita in the pan. After the underside has browned in spots (about 3-4 minutes), remove to a baking sheet placing the browned side down and repeat with second pita. Top each pita with 1 Tablespoon of dressing and layer on chicken, bacon and ¼ cup of mozzarella cheese. Place under broiler until cheese is golden. Serve immediately.
• Using the grill: Preheat the grill using medium heat. Place the pitas on the grill and watch them closely until they are slightly charred on the underside. Flip over and quickly spread 1 Tablespoon of dressing on each pita. Layer on chicken, bacon and ¼ cup of mozzarella cheese onto each pita. Lower the heat to low and close the grill until the cheese is melted. Serve immediately.

CHICKEN, BACON, AND RANCH PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pizza crust out onto a greased baking sheet.
• Bake in the preheated oven until edges just start to brown, 7 to 8 minutes.
• Combine sour cream and ranch mix in a bowl and spread onto the warm pizza crust. Sprinkle with 1/2 of the mozzarella cheese. Top with red onion, tomato, chicken, and bacon. Sprinkle with remaining cheese.
• Bake in the preheated oven until crust is browned to your liking and cheese is melted, 6 to 10 minutes more.

WENDY'S GARDEN RANCH CHICKEN PITA

Steps:

• For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
• Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
• Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
• Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
• Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
• Remove done chicken whites from grill; dice chicken whites.
• Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
• Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.

SLOW COOKER CRACK CHICKEN

Steps:

• In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
• Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

CHICKEN BACON RANCH PITAS

Steps:

• 1. Spray a medium to large pan with non-stick cooking spray and then place over medium to medium-high heat.
• 2. While the pan is warming up, drain 2 cans of chicken adding to pan directly after draining.
• 3. Add real bacon bits and monterey chicken seasoning (I prefer McCormick's) into pan with the chicken.
• 4. After the chicken mixture is warmed through, transfer to a bowl and let cool for a couple of minutes.
• 5. With the chicken mixture still warm add in 4-6 ounces of colby jack cheese (if you don't like colby jack you can use shredded cheddar too) and mix together.
• 6. Then add in about 2/3 of a 16 ounce bottle of Ranch Dressing (which is about 10 ounces) to the chicken and cheese mix and stir.
• 7. Add 1 large spoonful, or as much you would like, of the chicken mix to a pita pocket and then a small handful of shredded lettuce onto the top.
• 8. Enjoy!

GRILLED CHICKEN CLUB PITAS

Steps:

• In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut chicken into 1-in. strips., Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese.