Total Time
20mins
Prep 5 mins
Cook 15 mins

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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.

Chef on the coast August 11, 2008

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