One pocket half is 1.5 oz meat/ meat alternate and a 1 oz grain for 3-5 year old at lunch/supper.
Yield:
8 pita pocket halves
Ingredients:
2 c. diced,cooked chicken
3/4 c. reduced fat Ranch salad dressing
1 tsp. dried dill
2 Tbsp. vegetable oil
1 c. shredded lettuce
1 c. shredded cheese
4 large halved pita bread
Directions:
Blend salad dressing and dill in small bowl; set aside. Heat oil on medium in large skillet. Add chicken; cook 3-5 minutes until chicken is hot. Divide chicken mixture evenly among pitas; add lettuce, salad dressing and tablespoon cheese.