(7 inch) pita bread rounds, halved (or use flour tortillas)
cup ranch salad dressing (or use low-fat yogurt)
picante sauce (optional)
Serving Size: 1 (246) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 170 g48 %
Total Fat 19 g29 %
Saturated Fat 3.6 g18 %
Cholesterol 38.9 mg
Sodium 1384.5 mg
Dietary Fiber 2.3 g9 %
Sugars 5.4 g21 %
Protein 16.7 g
Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.