Ingredients Weight Measure
Chicken breast, strips 8 oz.
Ranch salad dressing mix in envelope, dry 1 oz.
Vegetable oil 1 Tbsp.
Bread, pita fold 4 ea.
Romaine lettuce 4 cups
Red pepper, strips 1/2 cup
Onion slices, separated 4 ea.
Sour cream 1/3 cup
Mayonnaise 2 Tbsp.
TABASCO® brand Original Red Sauce 2 tsp.
Milk 3 Tbsp.


  1. Heat oven 350°F.
  2. Coat chicken pieces with salad dressing mix.
  3. In 8 or 10 inch skillet, heat oil; add chicken pieces.
  4. Cook over medium-high heat, stirring occasionally, until lightly browned, about 5 to 7 minutes.
  5. Cover; continue cooking 5 to 7 minutes or until chicken is no longer pink. Uncover; cool slightly.
  6. Wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.
  7. In medium bowl, combine lettuce, red peppers and onions.
  8. In a small bowl, stir together sour cream, mayonnaise, TABASCO® Sauce and remaining salad dressing mix. Stir in milk. Pour mixture over lettuce; toss lightly.
  9. Add chicken; toss gently to coat.
  10. Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.

Yield: 4 servings