Instructions: Heat oven to 350 degrees. Coat chicken pieces with 2 teaspoons salad dressing mix.

Heat oil in 8- or 10-inch skillet; add chicken pieces. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 7 minutes). Cover; continue cooking until chicken is no longer pink (5 to 7 minutes). Uncover; cool slightly.

Meanwhile, wrap pita breads in aluminum foil. Bake for 4 to 5 minutes or until heated through.

Meanwhile, combine lettuce, red bell pepper and onions in medium bowl.

Stir together sour cream, mayonnaise and remaining salad dressing mix in small bowl. Stir in milk. Pour mixture over lettuce; toss lightly. Add chicken; toss gently to coat.

Spoon chicken mixture into warm pitas. Fold in half; secure with toothpicks, if desired.

This recipe yields 4 sandwiches.

Make-Ahead Tip: Prepare and cook chicken mixture up to 1 day ahead. Just before serving, place chicken mixture in microwave-safe bowl; cover with waxed paper. Microwave on Medium (50% power) until mixture is warmed (2 to 3 minutes). Heat pita breads as directed above. Continue assembling pitas as directed above.

Description: "Ranch dressing mix coats the chicken strips and serves as a salad glaze for these healthy pita sandwiches."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.