Stir-Fry Pita Sandwiches

READY IN: 20mins
Top Review by Chef on the coast

These were a thumbs up at our house. Two kids went back for seconds. :) I don't like feta cheese so used colby jack. I didn't have red bell pepper and used green bell pepper from the garden. Followed everything else exactly. This was perfect for a warm summer day. Made for the August 2008 Aussie/NZ recipe swap.

Ingredients Nutrition


  1. Cut chicken tenders in half lengthwise and crosswise.
  2. Coat large nonstick skillet with nonstick cooking spray.
  3. Cook and stir chicken over medium heat 3 minutes.
  4. Add onion and bell pepper; cook and stir 2 minutes.
  5. Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
  6. Remove from heat; uncover and let cool 5 minutes.
  7. While chicken mixture is cooling, cut pita breads in half to form pockets.
  8. Line each pocket with lettuce leaf.
  9. Spoon chicken filling into pockets; sprinkle with feta cheese.
  10. Note: Salad dressings offer a surprising amount of convenience in the kitchen.
  11. Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.

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