Ranch Chicken Pita Pockets

You can adapt these easy sandwiches to suit any taste. Try substituting wraps in place of pitas or smoked turkey instead of chicken. Or use a blue cheese dressing for a tangy kick.

Yield: 4 servings (serving size: 2 pita halves)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 0.0%
  • Fat: 9.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 25.7g
  • Carbohydrate: 39.8g
  • Fiber: 5.9g
  • Cholesterol: 62mg
  • Iron: 2.6mg
  • Sodium: 326mg
  • Calcium: 35mg


  • 2 cups shredded romaine lettuce
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 cup chopped tomato (about 2 medium)
  • 4 center-cut bacon slices, cooked and crumbled
  • 1/3 cup light ranch dressing
  • 4 whole-wheat pitas, warmed and halved


  1. 1. Combine first 4 ingredients in a bowl. Add dressing; toss well. Spoon lettuce mixture evenly into pita halves.
  3. Young Chefs can:
  4. Help shred lettuce
  5. Add ingredients to bowl
  7. Older Chefs can:
  8. Help shred chicken
  9. Help spoon mixture into pita halves
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