Chicken Ranch Pitas

Here's an idea for a great fast weeknight supper.  Or pack up and take it on a picnic!  

Chicken Ranch Pitas...I enjoyed this kind of sandwich years ago at Honey Rock Camp in Three Lakes, Wisconsin at a women's retreat.  This recipe is a refreshing change from heavy meals and well-received by my whole family.  It's reminiscent of a BLT, only served on pita bread.

And you have choices!


Option #1: You can

1)  Use fluffy, white pita bread (which admittedly is the tastier option.  Just don't forget , the WHITER the BREAD, the QUICKER YOU'RE DEAD!)

OR

2) Use whole grain pita pockets that have 4 grams of fiber in one half-pocket (just convince yourself how deliciously nutty it tastes, how beneficial it is to your metabolism.  Sometimes whole grains need to grow on you.  Appreciation is a good first step.)


Option #2:  You can

1)  Douse the mixture with a store-bought ranch dressing (think too spendy and way too many chemicals, unholy fats, msg, added sugar)

OR

2) You can take a few extra minutes to make my yummylicious homemade ranch sauce, which uses mostly plain YOGURT - but it's so good that you hardly realize it!  Certainly your family doesn't need to know...

So I'll post it my way.  You can make it your way.  Toss the elements together right before serving so the bacon doesn't get soggy.  And if possible, do not refrigerate your tomatoes because they just seem wrong once they've been chilled.  The leftovers are still tasty, but they aren't as good as the first time around.

Chicken Ranch Pitas

1.  Make the Homemade Ranch Sauce (listed below) or procure a bottle of ranch dressing and chill.

2.  Cook and slice up 1 pkg. Boneless, Skinless Chicken Breasts (or thighs).  I poached mine for 30 minutes in simmering water.  You can also bake them.

3.  Fry up 1 lb. of Bacon and cool.

3.  Wash 1 Heart of Romaine Lettuce and chop into bite-sized pieces.  Romaine is the best choice for this because it has great nutritional value, unlike waste-of-time iceberg.  Yet it has enough backbone to stand up to the sauce and chicken, unlike red or green leaf lettuces.

4.  Find 2 gorgeous Tomatoes and slice them into thin wheels, then halve them.  (Wedges would be too chunky).

5.  Cut a large Sweet Onion into paper thin slices and chop them up a little.

6.   Just before serving, toss everything together and stuff into pita pockets.


Fills about 1 package of pita pockets -10 halves.  Should feed 6 to 10 people, depending on appetite.

Homemade Ranch Sauce

an original concoction by Kelly Jo Vanderstelt

 
Stir together and chill:

• 1/2 Cup plain, non-fat Yogurt
• 1/4 Cup Mayonnaise
• 1 packet of Stevia Sweetener (or a spoonful of sugar)
• 1 Tsp. Salt
• Freshly ground Pepper to taste
• Pinch of dried Dill
• Pinch of Paprika
• Pinch of Chili Powder

This sweet, creamy ranch makes about 3/4 cups, perfect for the Chicken Ranch Pitas or for other use like salad dressing or veggie dip.

Note:  Next time, I'm going to skip the mayo and use 3/4 Cups Yogurt.  Bet it will be just as good and even healthier!

For more great recipes, visit Tasty Tuesday at Balancing Beauty and Bedlam.