1 medium onion, thinly sliced, separated into rings
1 cup lettuce, shredded
4 large pita bread pockets, halved
Steps:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Cook chicken according to package directions. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
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Heat up the grill pan over medium high heat. Brush each side of each pita with 1/2 teaspoon olive oil.
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GREEK-INSPIRED CHICKEN SAUSAGE PITAS - MARKET OF CHOICE
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HOW TO USE PITA BREAD POCKETS: THE ULTIMATE GUIDE TO DELICIOUS …
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